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This buffalo chicken salad recipe is creamy, chunky, and savory with just the right amount of heat. Loaded with protein, veggies, and fiber, it’s super hearty, filling, and so easy to make! Gluten-free, dairy-free, and nut-free, this recipe is perfect for meal prep and hosting.Â
The BEST Loaded Buffalo Chicken Salad Recipe
I’ve been on a big chicken salad kick lately, making all kinds of variations like my curried chicken salad, harvest chicken salad, apple dill chicken salad recipe, and now, this buffalo chicken salad recipe, too! A fun twist on classic chicken salad, this recipe was created with fall and Sunday football in mind.
It has all the classic buffalo tastes and textures of gameday favorites like my healthy buffalo chicken dip and crispy buffalo chicken bites but is even easier to make. Ready in about 10 minutes with no cooking required, it’s great to prepare in bulk to serve to a crowd or keep on hand for easy meals!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Cooked Chicken: I use leftover shredded chicken, grilled chicken thighs, or grilled chicken breast. Or, I pick up a rotisserie chicken to save time and save the carcass to make chicken broth, too! I like to use my stand mixer to shred my chicken super quickly.
- Vegetables: Shredded carrots, chopped celery, chopped red onions, and shredded lettuce add bulk and a satisfying crunch.
- Mayo: I use my homemade Paleo mayo, but any store-bought mayonnaise works well, too. For a lighter option, swap all or half of the mayonnaise with Greek yogurt. Just keep in mind that the taste and texture will change slightly.
- Hot Sauce: Frank’s is my favorite, but any hot sauce, buffalo sauce, or wing sauce will work. Use more or less to taste.
- Spices: Garlic powder, salt, and pepper give the chicken salad extra depth and a savory taste.
- Lemon Juice: The acidity adds a touch of brightness, balancing some of the heat and savory flavors.
- Optional Add-Ins: I like to include chickpeas or peas for added texture, fiber, and protein. Crispy chickpeas are great if you’re serving the salad right away! I also add scallions for a sharp taste and blue cheese crumbles for creaminess and bite.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Loaded Buffalo Chicken Salad
This buffalo chicken salad recipe comes together with just two simple steps!
- Combine ingredients. Add the chicken, veggies, and chickpeas (or peas) to a large bowl, followed by the dressing ingredients. Toss to combine and coat all the ingredients.
- Serve. Season to taste, and enjoy!
Kitchen Tools I Use
My Favorite Ways to Serve
This buffalo chicken salad is great on its own or paired with gluten-free crackers and veggie sticks for dipping. I also like to pile the chicken mixture over greens for a salad, often adding avocado slices and an extra drizzle of blue cheese dressing or ranch for even more flavor.
You can also use it to make lettuce wraps with butter lettuce or Romaine hearts. Or, make a buffalo chicken salad sandwich with Paleo bread!
How to Store
Leftovers will keep fresh in an airtight container in the fridge for up to 4 days. I always give them a quick stir to redistribute the ingredients before serving.
I don’t recommend freezing this recipe! The veggies tend to become soggy, and the mayo separates once thawed.
More Easy Chicken Salad Recipes
Loaded Buffalo Chicken Salad
Ingredients
- 3-4 cups shredded chicken
- 1/2 cup shredded carrots
- 1/2 cup chopped celery
- 1/3 cup chopped red onions
- 1/2-1 cup shredded lettuce
- 1/2 cup mayo add additional 1/4 cup if desired consistency is more mayo-y!
- 2-4 tablespoons hot sauce Franks!, start with 2 and add more as desired
- 1/2 teaspoon garlic powder
- 1/2 lemon juiced
- Salt and black pepper to taste
- Optional: 1 cup chickpeas or peas added protein
- Optional: 1/3 cup scallions
- Optional: Bleu cheese crumbles
Instructions
- Add the shredded chicken, carrots, celery, lettuce, scallions (if using), chickpeas or peas (if using) to a large bowl.
- Add the mayonnaise and garlic powder, lemon, and toss until everything is evenly coated.
- Season with salt and pepper to taste. Add additional spices, if desired.
- Serve right away or refrigerate until chilled. Enjoy on its own, over greens, in lettuce wraps, or piled onto your favorite bread!
Notes
- Tip: Use the chicken carcass to make broth!
- Storage: Leftover buffalo chicken salad will keep fresh in an airtight container in the fridge for up to 4 days.Â
