Buffalo Chicken Salad Recipe

This salad is my version of messy, spicy comfort in a bowl — shredded or chopped chicken tossed in tangy buffalo sauce, crisp greens, celery crunch, a creamy blue-cheese or ranch drizzle, and whatever pickled thing I forgot to buy but somehow works. It’s bright, a little naughty, and perfect for when you want something that feels like takeout but doesn’t require carrying guilt or a wallet.

My husband is absolutely obsessed with this. He’ll text me from the couch, “Make the buffalo salad tonight?” like it’s a magic spell. The kids will eat the chicken and pick around the blue cheese, then come back for the crunchy bits. Once I accidentally used hot wing sauce that was way too hot — we ate it anyway, tears and all — and now it’s “The Fire Night” in family legend. It’s become our go-to weeknight dinner and also the dish I bring to potlucks when I want to look like I tried.

Kitchen Talk

I’ll be honest: I do not measure love. I do measure hot sauce. Sometimes. There was that time I shredded a fridge-full of leftover rotisserie chicken, tossed it with buffalo sauce, and fed the whole thing to my skeptical teenage nephew — he came back for seconds and then asked for the recipe. I’ve cooked this on the stovetop, under the broiler to crisp the edges, and once in an air fryer basket that sprayed hot oil at me like confetti. The combo that never fails is bright lemon in the dressing to cut the heat, and celery for texture — don’t skip both.

Shopping Tips

– Greens: Get a mix of romaine and baby spinach for crunch plus tender bites; avoid slimy pre-washed mixes that smell off.
– Protein: Rotisserie chicken is a shortcut hero, or buy boneless skinless breasts if you plan to grill; look for low-sodium options if you worry about salt.
– Cheese: Crumbled blue cheese gives the classic tang; goat cheese works if you’re not a blue-cheese person. Buy small wedges so it stays fresh.
– Fats & Oils: Use a neutral oil for dressing if you want the buffalo flavor to shine, and a touch of olive oil if you crave depth.
– Crunch Extras: Celery and green onions are traditional; pick toasted pepitas or crushed tortilla chips for a fun swap.

Prep Ahead Ideas

– Shred or chop the chicken a day ahead and store in an airtight container; toss with a little oil or a splash of sauce so it doesn’t dry out.
– Make the dressing the night before — it actually melds and tastes better the next day; keep it refrigerated in a jar.
– Chop celery, green onions, and any crunchy toppings in zip-top bags or small containers so you just assemble at dinner.
– Store greens loosely in a paper-towel-lined container to keep them crisp; if assembling later, keep dressing separate until serving.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover grilled chicken to skip cooking time entirely.
– Mix hot sauce and butter in the microwave for 20–30 seconds to melt and marry flavors quickly.
– Make a big batch of dressing and use it for other salads all week.
– Don’t rush letting the buffalo sauce soak in a tiny bit — a 10-minute rest helps flavors settle but you don’t need to wait all day.

✔Common Mistakes

– Over-saucing the chicken so everything turns soggy — I did this once and had to rescue the salad with extra crisp greens and more cheese. Fix: drain excess sauce or add it gradually.
– Using watery, limp greens — always pat dry or spin in a salad spinner.
– Too much salt in premade sauces — taste before you salt the whole salad.
– Dressing too thick or too thin — if too thin, whisk in a little mayo or yogurt; if too thick, a splash of water or lemon thins it out.

What to Serve It With

– Warm crusty bread or garlic naan to mop up any drips.
– Simple roasted sweet potatoes or fries for a full-on comfort meal.
– A light cucumber salad or coleslaw to balance the heat.
– Tortilla chips if you want crunch and to scoop like a chip-and-dip situation.

✔Tips & Mistakes

– Heat levels: start with less hot sauce than you think and add — you can always add more.
– Pan size: don’t crowd the chicken when crisping; use two pans if needed.
– Salt timing: season the chicken before saucing so seasoning isn’t masked.
– If dressing breaks, whisk in a teaspoon of mustard to bring it back.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days if you store components separately (chicken, dressing, greens). If you toss everything together, expect the greens to soften by day two — still tasty, just less crunchy. Cold buffalo chicken for breakfast? Totally fine and kinda glorious on toast or in a breakfast wrap. No shame here.

✔Variations and Substitutions

Use shredded turkey or rotisserie pork if chicken isn’t available. Swap blue cheese for feta or goat cheese if you hate blue cheese — it still hits the creamy spot. For vegetarian: crisp tofu or roasted cauliflower tossed in buffalo sauce is surprisingly good. For dairy-free, use a vegan ranch or tahini-lime drizzle. Honey can tame too much heat; lime works in place of lemon for a brighter finish.

Frequently Asked Questions

Buffalo Chicken Salad Recipe

This Buffalo Chicken Salad is a spicy, savory dish that's perfect for lunch or dinner.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
• ▢ 0.5 cup Buffalo sauce Adjust to taste.
• ▢ 1 cup Ranch dressing
• ▢ 1 cup celery, chopped
• ▢ 0.5 cup red onion, diced
• ▢ 1 cup mixed greens

Instructions

Preparation Steps

• In a large bowl, combine the shredded chicken and Buffalo sauce. Mix well.
• Add the Ranch dressing, celery, and red onion to the chicken mixture. Stir until well combined.
• Serve the salad over a bed of mixed greens.

Notes

This salad can be served warm or cold.