Buffalo Chicken Salad
This is the BEST Buffalo Chicken Salad you’ll ever have! Tender bites of white meat chicken are tossed with a mix of fresh, crunchy veggies and a creamy buffalo sauce. There’s also just enough ranch dressing (and other not-so-secret ingredients) to really make your mouth water!
Buffalo Chicken Salad
There’s really nothing more satisfying than biting into a buffalo chicken salad sandwich. While I make this chicken salad all year round, it’s especially delicious during two specific times – summer and football season! During the sunny season, a chicken salad always hits the spot since it’s filling but not hot.
And there’s nothing more perfect for a football party than some buffalo chicken, right? Whether you slap this buffalo chicken salad on hearty bread to make a sandwich or with chips as an appetizer, this is a must-make recipe. You’re going to love the combination of flavors and textures!
What really sets this chicken salad apart from others I’ve tried is the kick of ranch dressing. After all, if there’s any way to make ANYTHING taste better, it’s to add some ranch! It compliments the buffalo, mayo, veggies and chicken in the very best way. This spicy chicken salad is downright addictive.
Ingredient Notes
Let’s take a quick look at that shopping list! For the exact measurements, keep on scrolling all the way down to the recipe card.
- Chicken – You can save some time by using a store-bought rotisserie chicken that’s already cooked! Or use up that leftover chicken breast that’s chilling in your fridge.
- Veggies – Carrots, celery and red onions give this chicken salad the very best crunch and pop of fresh flavor. Just make sure they’re all diced to about the same size.
- Blue Cheese Crumbles – This is technically an optional ingredient… but to me, buffalo chicken anything is just never complete without a hearty handful of blue cheese crumbles.
- Lemon – You’ll need some fresh lemon zest and lemon juice to really make the flavor pop.
- Parsley – For the very best flavor, use fresh parsley instead of dried.
- Mayonnaise – You can use regular (which is my go-to) or low-fat. Just note that low-fat mayo won’t be as thick and creamy.
- Buffalo Hot Sauce – You can use whatever your favorite brand is! So far, I’ve never met a buffalo sauce I didn’t like.
- Ranch Dressing – This is my key to success! It helps the creamy consistency and really creates the best kick of flavor that compliments everything else in the mix.
- Salt and Pepper – Be pretty conservative with your salt. Buffalo sauce is pretty salty already, so conduct a taste test before sprinkling in extra salt.
How to Make Buffalo Chicken Salad
This easy buffalo chicken salad recipe comes together in just a few minutes! For exact step by step instructions, just keep on scrolling down to the bottom of this page.
- Prepare the chicken. Shred your chicken. I like to do this by tossing the cooked chicken in a mini food processor – it makes the process so quick! Of course, you can always just grab to forks and start shredding.
- Add the other ingredients. Add the chopped veggies, lemon juice and zest and fresh parsley to the bowl with your chicken.
- Make the dressing. In a separate bowl, whisk together the buffalo sauce, ranch, salt and pepper. Do a quick taste test to see if the dressing needs anything else before you add it to the chicken salad.
- Toss. Pour the buffalo dressing on the chicken salad. Toss it all together to evenly coat.
- Enjoy! Serve it right away or let it chill out in the fridge for up to 4 days.
Serving Suggestions
There are SO many ways you can enjoy buffalo chicken salad! I love grabbing some good quality bread from the bakery section of the grocery store (or making your own homemade white bread!) so I can make the very best sandwiches for lunch. It’s also fabulous as a wrap (with a tortilla or lettuce). Or, serve it up with come crunchy crackers and chips as a game day appetizer. You really can’t go wrong!
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Get the Recipe: Buffalo Chicken Salad Recipe
Ingredients
- 2 cups cooked chicken breast, roughly chopped
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 1/4 cup blue cheese crumbles, optional
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 4 tablespoons mayonnaise
- 2 tablespoon Buffalo Hot Sauce
- 1 tablespoon ranch dressing
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Equipment
- 1 mini food processor
Instructions
- Place the chicken in a medium bowl and break up with a fork until finely shredded. (You can also do this in a mini food processor.)
- Add the carrot, celery, cheese, onion, lemon zest, juice, and parsley to the shredded chicken.
- In a small bowl, whisk together the hot sauce, ranch dressing salt and pepper.
- Pour the dressing over the chicken mixture. Stir to combine thoroughly.
- Season with salt and pepper, to taste.
- Serve immediately or cover tightly and store in the refrigerator for up to 4 days.
- Can be served as a sandwich, lettuce wrap or salad topping. Sprinkle with blue cheese crumbles and drizzle with more hot sauce to serve, if desired.