Why You’ll Love This Buffalo Chicken Salad

• It’s the perfect balance of flavors and textures. You get the spicy kick from the sauce, the cool creaminess from the dressing and blue cheese, and a fantastic crunch from the fresh veggies. Every single bite is a little adventure.
• It’s incredibly quick and adaptable. Using pre-cooked chicken is a total game-changer here. You can have this hearty salad on the table in under 20 minutes, and you can easily adjust the spice level or swap out ingredients based on what you have in the fridge.
• It feels indulgent but is packed with goodness. Unlike traditional wings, which are often fried, this salad lets you enjoy that iconic buffalo flavor alongside a hefty dose of fresh vegetables. It’s a meal that satisfies your cravings while still leaving you feeling energized.
• It’s a crowd-pleaser, guaranteed. Whether you’re making a big platter for game day or just need a reliable lunch that everyone in the family will eat, this salad delivers. The combination of flavors is just universally appealing.

Ingredients & Tools

• 450 g cooked chicken breast, shredded or chopped
• 60-80 ml buffalo hot sauce (like Frank’s RedHot)
• 30 g unsalted butter, melted
• 1 large head of romaine lettuce, chopped
• 4-5 celery stalks, thinly sliced
• 1 large carrot, grated or julienned
• ½ a red onion, thinly sliced
• 120 g cherry tomatoes, halved
• 100 g blue cheese, crumbled
• 120 ml ranch dressing, plus more for serving
• 2 tbsp fresh chives or parsley, chopped (for garnish)

Tools: A large mixing bowl, a smaller bowl for the sauce, tongs or salad servers.

The quality of your buffalo sauce really matters here—it’s the star of the show. A classic cayenne pepper sauce like Frank’s gives that authentic flavor. And don’t skip the butter in the sauce; it’s not just for richness, it also helps the sauce cling beautifully to the chicken.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 0 minutes (with pre-cooked chicken) | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best chicken to use? A store-bought rotisserie chicken is your best friend here—it’s juicy, flavorful, and saves so much time. Alternatively, you can poach or bake two chicken breasts until cooked through, then shred them.
• Can I control the heat level? Absolutely. Start with 60ml of buffalo sauce and taste. You can always add more. For a milder version, you can mix the hot sauce with an equal part of ranch dressing before tossing it with the chicken.
• Blue cheese: love it or leave it? I know it’s a divisive ingredient! If you’re not a fan, crumbled feta or even a sharp cheddar cheese will work wonderfully. The salty, tangy element is what we’re after.
• Get your veggies crisp and cold. The contrast between the warm, spicy chicken and the cold, crunchy vegetables is part of the magic. I sometimes even pop my serving bowls in the freezer for a few minutes before assembling.

How to Make Buffalo Chicken Salad

Serving Suggestions

Complementary Dishes

• Garlic Breadsticks or Soft Pretzels — They are perfect for scooping up any extra dressing and buffalo sauce left at the bottom of the bowl. The soft, chewy dough is a fantastic counterpart to the salad’s crunch.
• A simple Corn on the Cob — The sweet, buttery flavor of corn provides a lovely sweet contrast to the spicy, tangy notes of the salad. It keeps the meal feeling fresh and summery.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer are classic for cutting through the richness of the buffalo sauce and ranch. It’s a pairing made in heaven.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between spicy bites.

Something Sweet

• A Simple Berry Sorbet — The cold, fruity, and slightly tart finish of a raspberry or lemon sorbet is the perfect way to end the meal. It feels light and resets your taste buds after all that flavor.
• Chocolate Chip Cookies — Sometimes you just need a little classic comfort. The sweetness of the chocolate is a wonderful, simple contrast to the savory, spicy dinner.

Top Mistakes to Avoid

• Mistake: Using a watery, low-fat ranch dressing. This is not the time to skimp! A good, creamy, full-fat ranch dressing is essential for standing up to the bold buffalo flavor and creating a cohesive dressing. A watery ranch will make your salad soggy and dilute the taste.
• Mistake: Tossing the salad too early. If you add the dressing and toss the entire salad long before serving, the lettuce will wilt and lose its crucial crispness. Always toss it right at the moment you’re ready to eat.
• Mistake: Overcrowding the chicken with sauce. You want the chicken to be coated, not drowning. Too much sauce will pool at the bottom of the bowl and overwhelm the other ingredients. Start with less, you can always add a bit more.
• Mistake: Skipping the fresh herb garnish. I know it seems minor, but that little bit of fresh chives or parsley adds a pop of freshness that brightens the whole dish and cuts through the richness. It really makes a difference.

Expert Tips

• Tip: Make it a Buffalo Chicken Salad Bowl. For a deconstructed, Instagram-worthy presentation, arrange all the components—lettuce, veggies, chicken, cheese—in neat sections in the bowl. Let everyone drizzle their own ranch and toss their own portion. It looks beautiful and keeps everything extra crisp.
• Tip: Add a secret crunch element. For an unexpected twist, sprinkle some toasted pumpkin seeds (pepitas) or sunflower seeds over the top just before serving. They add a wonderful nutty flavor and an extra layer of texture.
• Tip: Turn leftovers into a wrap. If you have any leftover salad (though it’s unlikely!), it makes a fantastic filling for a wrap the next day. Just spoon it into a large tortilla, roll it up tightly, and enjoy a completely different meal.
• Tip: Infuse your own buffalo sauce. If you’re feeling fancy, gently warm the buffalo sauce with a smashed garlic clove and a sprig of fresh thyme for 5 minutes before mixing it with the butter. Strain it out for a subtly more complex flavor.

FAQs

Can I make this salad ahead of time?
You can do some prep, but I don’t recommend assembling it fully. You can chop all the vegetables and store them in airtight containers in the fridge. Mix the buffalo sauce and shred the chicken, but keep them separate. Store the chicken and sauce together, and the veggies separately. Then, simply toss the chicken with the sauce, assemble, and dress right before serving. This way, everything stays fresh and crisp.

What’s a good substitute for blue cheese?
If blue cheese isn’t your thing, don’t worry! Crumbled feta cheese is a fantastic alternative—it’s still salty and tangy but with a less pungent flavor. Sharp white cheddar cheese, grated, would also work well. For a dairy-free option, a sprinkle of nutritional yeast can add a bit of a cheesy, savory note.

Is there a way to make this healthier?
Absolutely! You can use Greek yogurt-based ranch dressing for more protein and less fat. You can also increase the ratio of vegetables to chicken to pack in more nutrients and fiber. To reduce sodium, look for a low-sodium buffalo sauce and be mindful of the cheese and dressing amounts.

My salad got soggy. What happened?
This almost always happens if the salad is dressed too early. The salt in the dressing and sauces draws moisture out of the lettuce. The key is to dress it immediately before serving. Also, ensure your lettuce is completely dry after washing—a salad spinner is your best friend here!

Can I use a different protein?
Of course! This method works beautifully with chickpeas for a vegetarian version—just roast them first for better texture. Cooked and shredded turkey would be great after the holidays, and even firm tofu, pressed and cubed, can be pan-fried and then tossed in the buffalo sauce.