Go Back
–+ servings
A big scoop of buffalo chicken salad over mixed greens with sliced cumbers and round crackers to the side
PRINT PIN Save
No ratings yet

Buffalo Chicken Salad

Buffalo chicken salad with blue cheese crumbles is cool and creamy, with a bit of spicy zip, and seriously crave-worthy. It’s just 6 ingredients and 10 minutes to put together.
Prep Time10 minutes
Total Time10 minutes
Yield: 4 servings

Ingredients

  • 2 cups cooked, finely chopped chicken
  • ⅓ cup chopped celery (from 1-2 stalks)
  • ⅓ cup blue cheese crumbles
  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt (or more mayo)
  • ¼ cup buffalo sauce
  • Salt and pepper, to taste

Instructions

  • In a medium bowl, combine the chicken, celery and blue cheese crumbles.
  • In a separate small bowl, combine the mayonnaise, Greek yogurt and buffalo sauce and stir well.
  • Add the mayo mixture to the chicken mixture and stir until well combined. Season to taste with salt and pepper. Serve as desired immediately or refrigerate until ready to serve.

Notes

Chicken: The chicken for this recipe needs to be cooked and cooled, so please plan accordingly. You can use rotisserie chicken, crock pot or Instant Pot chicken or baked chicken. See below if you have raw chicken breasts.
Mayo/Greek yogurt: The recipe calls for a combination of mayonnaise and Greek yogurt. You can certainly use all mayo if you prefer. (And regular or a light mayo are fine, as is nonfat Greek yogurt.)
Buffalo sauce: Use your favorite buffalo sauce for this recipe. And if you want to spice it up, choose a spicy buffalo sauce.
How to cook your chicken: You can take 2 boneless, skinless chicken breasts and place them in a pot of boiling water on the stove. Lower the heat slightly and leave it a boil (a rolling boil is fine as long as you’re not going to bubble over). They’ll take 25-35 minutes to cook through, depending on the thickness of your chicken breasts. Then use some tongs to remove them from the pot of water and set the cooked chicken aside to cool. Once it’s cool enough to handle, chop the chicken into small pieces, let it cool completely and then you’re ready to make the salad.
Serving ideas for buffalo chicken salad:
  • The salad can be scooped and served on salad greens as an actual salad. Sliced cucumbers and carrots are good additions here too.
  • Serve it with crackers for scooping and eating. Or even tortilla or corn chips.
  • Make a buffalo chicken salad sandwich with some whole grain bread and extra mayo, or mustard, spread on it. A sandwich is great with baby spinach or fresh greens as well.
  • Or make an open-faced sandwich of sorts with some toasted baguette slices and the chicken salad piled on top.
  • Use your chicken salad for a wrap with whole wheat, spinach or regular tortillas. Or use a lettuce wrap for a low-carb option.
  • Spoon the chicken salad into mini phyllo cups or wonton cups for serving as an appetizer.
  • Or make sliders with this buffalo chicken salad - it would be great for game day snacking!
How to store leftovers: This chicken salad will keep, covered, in the fridge for 4-5 days.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 78mg | Sodium: 730mg | Sugar: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!