I’m so excited to share my Buffalo Chicken Salad recipe with you! This is a quick, spicy, and creamy chicken salad that comes together in about five minutes when you start with cooked chicken. It is perfect for lettuce wraps, sandwiches, or as a salad topping for a fast protein-packed lunch.
Level: Easy
Total Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 2 servings
Course: Lunch, Meal Prep
Cuisine: American
If you have cooked chicken in the fridge and five minutes to spare, you can make this. I use cooked chicken breast, chop it into small pieces, and mix it with a simple buffalo sauce made from Frank’s hot sauce and mayonnaise. The result is creamy with a nice spicy kick and a lot more protein than most deli salads.
This recipe is great for meal prep because it holds in the fridge for a few days and can be used multiple ways. I keep it simple so you can make it on busy days and still feel like you are eating something tasty and satisfying.
How to Make Buffalo Chicken Salad
The idea is simple. Chop the chicken and veggies small so every bite has a little crunch. Stir the chicken and veggies with the buffalo mayo so everything is coated. That is it. The steps are fast because there is no cooking required when you use already cooked chicken.
• Cooked chicken chopped small for quick assembly
• Red onion, celery, and carrot for crunch and flavor
• Buffalo mayo made from mayonnaise and hot sauce for the classic buffalo taste
Ingredients
• 6 1/2 ounces cooked chicken breast, cubed (about half of an 8 ounce breast)
• 1/4 cup red onion, roughly chopped, plus more for garnish if you like
• 1/2 celery stalk, roughly chopped, plus leaves for garnish if desired
• 1 baby carrot, roughly chopped
• 1/4 cup mayonnaise
• 1/4 cup Frank’s hot sauce, or more to taste
• 6 baby romaine lettuce leaves or your favorite lettuce for wraps
• Light blue cheese dressing, optional for topping
Directions
- Prep the chicken and veggies:
o If you are using leftover cooked chicken, cut it into small, even pieces. If you are using canned chicken, drain it well.
o Chop the red onion, celery, and baby carrot into small pieces. A mini chopper or small food processor makes this very fast. - Combine in the chopper or bowl:
o Put the chopped veggies and chicken into a mini chopper and pulse a few times so everything is the same small size. If you do not have a chopper, chop by hand and place ingredients in a bowl. - Make the buffalo mayo and mix:
o In a bowl add the mayonnaise and Frank’s hot sauce. Stir until smooth. Taste and add more hot sauce if you want it spicier.
o Add the chopped chicken and veggies to the bowl and mix until everything is evenly coated. - Serve:
o Spoon the buffalo chicken into the romaine leaves to make wraps. Garnish with extra red onion, celery leaves, and a drizzle of light blue cheese dressing if you like.
o Store any leftovers in an airtight container in the refrigerator.
Process Details
• Why use cooked chicken: This keeps prep time very short and makes the salad ready to eat without heating. Rotisserie chicken or leftover chicken are both excellent.
• Why chop the veggies small: Small pieces give even texture and make it easy to scoop the salad into lettuce leaves or onto bread.
• Why mix mayo and hot sauce: Mayo provides creaminess and the hot sauce provides the sharp buffalo flavor. You control the heat by how much hot sauce you add.
Tips for Success
• Use a mini food chopper if you have one. It makes the texture even and saves time.
• Taste the sauce before you mix. Add more hot sauce if you like it hotter or more mayo if you want it milder.
• If you do not like blue cheese, swap the optional dressing for ranch or skip it entirely.
• For more crunch add chopped bell pepper or a small handful of chopped celery leaves.
• Make a double batch for quick lunches all week. Stored in the fridge it keeps well for three to four days.
Serving Ideas
• Lettuce wraps: Spoon into romaine or butter lettuce leaves for a low carb meal.
• Sandwich or wrap: Put the buffalo chicken on whole grain bread or a tortilla with lettuce and tomato.
• Salad topper: Serve a scoop over mixed greens and drizzle with blue cheese or ranch.
• Snack tray: Add celery sticks, cucumber slices, and carrot sticks for dipping.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3 to 4 days. Keep dressings separate if you plan to add them when serving.
• Freezing: I do not recommend freezing this salad. The mayonnaise and fresh veggies change texture when frozen and thawed.
Nutrition Info (Approximate per Serving)
• Calories: 359 kcal
• Protein: 30 g
• Carbohydrates: 4 g
• Fat: 24 g
• Fiber: 1 g
• Cholesterol: 90 mg
• Sodium: 1401.5 mg
• Sugar: 2.5 g
This Buffalo Chicken Salad is an easy, make-ahead option for lunches or quick dinners. I like it because it takes very little time, uses cooked chicken, and fits multiple ways of serving. Try it as lettuce wraps or on toast. Once you taste the creamy spicy flavor I think it will become a go-to in your meal rotation.
