Buffalo Chicken Salad
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If you love buffalo wings but don’t love sticky fingers (or frying anything on a Tuesday afternoon), this Buffalo Chicken Salad Recipe is about to be your new best friend. It’s creamy, tangy, a little spicy, and somehow feels both indulgent and totally lunch-appropriate.
Buffalo Chicken Salad
Buffalo Chicken Salad
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This is one of those “I have leftover chicken and zero patience” recipes. Five minutes, one bowl, and you’re done. Serve it on a buttery croissant, pile it into lettuce wraps, or scoop it up with crackers straight from the bowl — no judgment here.
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Why You’ll Love This Buffalo Chicken Salad
It’s fast. Like actually fast. It’s bold and flavorful without being complicated.
It works as lunch, meal prep, party dip, or a last-minute dinner. And it tastes like buffalo wings met classic chicken salad and decided to make your week easier.
The creamy sour cream and ranch cool down the buffalo sauce just enough, while the celery adds crunch and the blue cheese gives it that classic wing-house vibe.
Ingredients You’ll Need
This recipe keeps it simple but still delivers big flavor.
- Cooked and shredded chicken
- Buffalo sauce
- Sour cream
- Ranch dressing
- Chopped celery
- Blue cheese crumbles
- Chopped green onions
- Garlic powder
That’s it. Just bold, classic buffalo flavors.
Step By Step Directions
- Start with chilled, shredded chicken. Rotisserie chicken works beautifully here, or use leftover baked chicken.
- In a medium mixing bowl, stir together the shredded chicken, buffalo sauce, sour cream, and ranch dressing until everything is well coated and creamy.
- Add the chopped celery, green onions, blue cheese crumbles, and garlic powder. Gently fold everything together until evenly distributed.
- Serve immediately, or refrigerate for an hour to let the flavors really settle in. It somehow gets even better after a little chill time.
Serving Ideas
This buffalo chicken salad is ridiculously versatile.
Pile it high on a flaky croissant with extra blue cheese and green onions on top. Spread it on toasted sandwich bread for a hearty lunch. Scoop it into lettuce cups for a low-carb option. Serve it as a dip with crackers, celery sticks, or tortilla chips.
It’s also fantastic stuffed into mini slider buns for parties.
Tips & Tricks
If you like it extra spicy, add a splash more buffalo sauce or a pinch of cayenne.
Not a blue cheese fan? Swap it for feta, shredded cheddar, or Monterey Jack.
Want it lighter? Use plain Greek yogurt in place of the sour cream for a protein boost and a little extra tang.
Make sure your chicken is chilled before mixing, warm chicken can make the dressing thin and runny.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Give it a quick stir before serving again, as the dressing may settle slightly.
This is a great make-ahead option for weekday lunches or quick snacks.
More delicious buffalo inspired recipes
- Buffalo Chicken Stuffed Shells Recipe
- Buffalo Wings Recipe
- Homemade Buffalo Sauce Recipe
- Buffalo Chicken Burgers Recipe
- Buffalo Chicken Dip Recipe
- Buffalo Chicken Tortilla Flatbreads
- See all our best recipes using buffalo sauce!
How to Make Buffalo Chicken Salad
Buffalo Chicken Salad Recipe
Ingredients
- 3 cups cooked and shredded chicken chilled
- ½ cup buffalo sauce
- ½ cup sour cream
- 2 tablespoons ranch dressing
- ½ cup chopped celery
- ¼ cup blue cheese crumbles
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
Instructions
- In a medium mixing bowl, stir together the shredded chicken, buffalo sauce, sour cream, and ranch dressing until well combined and creamy.
- Add the chopped celery, green onions, blue cheese crumbles, and garlic powder. Fold gently until evenly distributed.
- Serve on croissants with extra blue cheese and green onions, if desired, or enjoy as a dip with crackers or fresh vegetables.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For extra heat, add additional buffalo sauce or a pinch of cayenne pepper.
- For a lighter version, substitute plain Greek yogurt for the sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards.
Final Thoughts
This Buffalo Chicken Salad is one of those recipes that feels almost too easy for how good it is. It’s creamy, crunchy, spicy, and totally satisfying with minimal effort and maximum flavor.
Whether you’re making lunch for yourself or feeding a crowd of hungry people, this one’s going to earn a permanent spot in your rotation.
More Yummy Chicken Salad Recipes
- Recipe for Chicken Salad with Grapes
- Chicken Salad Wrap Recipe
- Hot Chicken Salad Recipe
- BBQ Chicken Pasta Salad Recipe
Frequently asked questions
Yes! Drain it well and shred it with a fork before mixing. The texture will be slightly softer, but it still works great.
It has a mild-to-medium kick depending on your buffalo sauce. If you’re sensitive to heat, start with less sauce and add more to taste.
If blue cheese isn’t your thing, try shredded cheddar, Monterey Jack, or simply leave it out.
I don’t recommend it. The creamy ingredients can separate and become watery once thawed.
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