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It is quick to put together, built on simple ingredients, and gives you a hearty bowl that works as well in a wrap as it does over greens. The creamy dressing carries just the right amount of kick, and the celery and carrots keep every bite crunchy and fresh. If you want a no-fuss lunch that still feels like a real meal, give this one a try.
Quick Breakdown
Why You’ll Love This Buffalo Chicken Salad
- Quick to put together. It comes together with just 15 minutes of prep time, making it an easy option when you need something fast.
- Packed with protein. Made with cooked shredded chicken breast and Greek yogurt, it is a high protein, low fat option for lunch or a light meal.
- Adaptable to what you have. You can use leftover cooked chicken or swap in lean ground turkey instead of chicken, depending on what is on hand.
- Versatile for serving. Enjoy it on top of a salad or in a tortilla wrap, so it fits different meals and occasions.
Which dressing do you need for this buffalo salad?
The dressing in this recipe is made from Greek yogurt, so it’s super creamy without being too heavy. It also has reduced-fat mayonnaise and a little vinegar to boost the flavor. If you prefer to make your own dressing, that would be delicious as well. The vinegar in this salad also helps to balance out the heat from the buffalo sauce and really makes it pop! I especially love using Greek yogurt for dressings because it’s high in protein, low in fat, and has a great creamy texture. If you’re looking for other ways to use up your Greek yogurt, check out my Greek Marinated Grilled Chicken Drumsticks Recipe.
It is so easy to make, with staple ingredients you’re guaranteed to have at home. It’s easy, delicious, and perfect for every day. Ideal to make in advance and to take on the go.
You can precook the chicken yourself or use those leftovers from the weekend and turn them into a healthy chicken buffalo salad to bring to work.
It is a very simple dish that will take you no more than 25 minutes to make and enjoy. It is very versatile, use it to make yourself a wrap or on top of a salad, make a lettuce chicken buffalo salad taco or simply enjoy it on its own. This recipe is fresh, crunchy, and nutritious with just the perfect amount of spice.
What I like the most is that you can make it ahead and store it in the fridge for a couple of days making cooking and being healthy so much easier. Enjoy!
Yields/Serves: 2-4 servings | Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes.
Ingredient Notes
- 4 cups cooked shredded chicken breast*
- ½ cup celery
- ½ cup carrots
- 2 scallions
- ⅓ cup Greek yogurt
- ⅓ cup light mayonnaise
- ⅓ cup Buffalo wing sauce
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
- Salt to taste
How to Prepare This Creamy and Healthy Buffalo Chicken Salad?
*Before starting this recipe, cook your chicken breast in boiling water. Once thoroughly cooked (about 20-25 minutes depending on the amount of chicken breast), leave to chill. Shred into bite-size chicken pieces. Set aside.
STEP 1. Dice the celery, shred the carrots and slice the scallions. Add these into a mixing bowl along with the shredded chicken a mix thoroughly.
STEP 2. In a smaller bowl add all other ingredients and mix until well combined.
STEP 3. Add the buffalo wing sauce onto the bigger bowl with the chicken/veggie mix and mix until well combined. Taste and add salt if needed.
STEP 4. Serve on top of a salad or in a tortilla wrap. Enjoy!
How To Make Buffalo Chicken Salad
STEP 1 – Next, dice the celery, shred the carrots and slice the scallions, then add these into a mixing bowl along with the shredded chicken and mix thoroughly.
STEP 2 – Then, in a smaller bowl, add the Greek yogurt, light mayonnaise, dried parsley flakes, garlic powder and dried dill weed, and mix until well combined.
STEP 3 – After that, add the buffalo wing sauce to the bigger bowl with the chicken and vegetable mix and stir until well combined.
STEP 4 – Taste the mixture and add salt if needed.
STEP 5 – Finally, serve buffalo chicken salad on top of a salad or in a tortilla wrap.
Tips for the Best Buffalo Chicken Salad
- Cook the chicken ahead. Precook the chicken breast in boiling water and let it chill before shredding into bite-size pieces, or use leftover cooked chicken you already have on hand.
- Shred, don’t chop. Shred the chicken into bite-size pieces rather than chopping it, so it mixes evenly with the celery, carrots and scallions.
- Try ground turkey. Swap in lean ground turkey instead of chicken for a variation on the same recipe.
- Mix the dressing separately. Combine the Greek yogurt, light mayonnaise, Buffalo wing sauce and seasonings in a smaller bowl first, then fold it into the chicken and vegetable mixture.
- Taste before adding salt. Taste the finished salad before adding salt, since the Buffalo wing sauce already brings a good amount of flavor. The same approach works for our Baked Boneless Chicken Thighs.
Four cups of chicken is a fair bit to shred, and a pair of meat shredder claws makes quick work of it, though two forks will do the job too.
Common Buffalo Chicken Salad Mistakes to Avoid
- Chopping instead of shredding. Cutting the chicken into cubes instead of shredding it into bite-size pieces makes the mixture harder to combine evenly with the celery, carrots and scallions.
- Adding the sauce too soon. Pouring the Buffalo wing sauce in before the dressing ingredients are fully combined in the smaller bowl can leave the flavor uneven once everything is mixed together.
- Overmixing the vegetables. Stirring the celery, carrots and scallions too long once the dressing is in can make them release moisture and turn the mixture watery instead of creamy.
How To Tell When Buffalo Chicken Salad Is Done
Doneness here starts before the chicken ever reaches the mixing bowl.
Once that step is handled, the rest is just a matter of combining everything in the bowl until it is evenly mixed, with the dressing worked through the chicken and vegetables rather than sitting on top.
Make It Ahead
You can make this ahead without any trouble, since it is really just a mix of cooked chicken and a few fresh ingredients tossed with dressing. Cook and shred the chicken a day or so before you plan to serve it, then keep it covered in the fridge until you are ready to combine everything in the bowl.
You may also mix the dressing on its own and keep it in a separate container, then dice the celery, shred the carrots and slice the scallions closer to serving time so everything stays crisp. When you are ready, combine the chicken, vegetables and dressing together and it is ready to spoon over greens or into a wrap.
Storing Buffalo Chicken Salad
- Refrigerate in an airtight container. Keep the salad in a sealed container in the fridge so it stays fresh and does not pick up other smells. This also keeps the dressing from drying out at the edges of the bowl.
- Use within a few days. Since the dressing is built on Greek yogurt and light mayonnaise, it is best eaten within a few days of mixing rather than left in the fridge for a long stretch.
- Stir before serving again. The dressing can settle a bit as it sits, so give it a quick stir before you spoon it onto greens or into a wrap.
- Skip the freezer. Make it with the fridge in mind rather than the freezer.
- Portion it for grab-and-go lunches. If you made a big batch, split it into smaller containers so you can grab just what you need for a quick lunch without opening the whole bowl each time.
Variations and Substitutions
- Swap in ground turkey. Lean ground turkey works in place of the chicken breast and still pairs well with the buffalo sauce, giving the mix a bit of extra protein.
- Use leftover cooked chicken. If you have leftover cooked chicken on hand, shred it and use it instead of precooking a fresh batch, which saves time on a busy day.
- Turn it into pasta salad. Toss the chicken and dressing mixture with cooked, cooled pasta instead of serving it over greens for a heartier buffalo chicken pasta salad.
- Make it a wrap. Spoon the mixture into a tortilla for a quick buffalo chicken salad wrap, which is one of the serving options already noted on the recipe card.
- Add a crispy element. Scatter crushed crackers or crispy fried onions on top just before serving if you want extra crunch alongside the celery and carrots.
- Pair with other chicken dishes. If you are serving this for a bigger gathering, round out the table with our Air Fryer BBQ Chicken Drumsticks or our grilled chicken wings for more buffalo-style flavor.
What to Serve with It
It fits several meal occasions beyond the salad or wrap already mentioned on the recipe card. Spoon it into a lettuce wrap for a lighter bite, or pile it onto sandwich bread for something heartier at lunchtime.
If you are planning a bigger spread for a picnic or barbecue, pair it with our Sheet-pan BBQ Chicken Thighs for a second chicken option that feeds a crowd without much extra effort.
Frequently Asked Questions
Can buffalo chicken salad be frozen?
This is made with Greek yogurt and light mayonnaise, so it is best kept in the fridge rather than the freezer. Store it in an airtight container and plan to eat it within a few days of mixing.
How do you make buffalo chicken salad?
Dice the celery, shred the carrots and slice the scallions, then combine them with the cooked shredded chicken breast in a mixing bowl.
Can I make buffalo chicken salad ahead of time?
Yes, you can cook and shred the chicken breast ahead and keep it covered in the fridge until you are ready to mix everything together. You can also combine the full recipe in advance and store it in the fridge for a few days before serving.
Ingredients
- 4 cups cooked shredded chicken breast*
- ½ cup celery
- ½ cup carrots
- 2 scallions
- ⅓ cup Greek yogurt
- ⅓ cup light mayonnaise
- ⅓ cup Buffalo wing sauce
- ½ teaspoon dried parsley flakes
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
- Salt to taste
Instructions
- STEP 1. Dice the celery, shred the carrots and slice the scallions. Add these into a mixing bowl along with the shredded chicken a mix thoroughly.
- STEP 2. In a smaller bowl add all other ingredients and mix until well combined.
- Chicken Buffalo Salad
- STEP 3. Add the buffalo wing sauce onto the bigger bowl with the chicken/veggie mix and mix until well combined. Taste and add salt if needed.
- Chicken Buffalo Salad
- STEP 4. Serve on top of a salad or in a tortilla wrap. Enjoy!
Notes
