Creamy Buffalo Chicken Salad
A creamy, spicy, and satisfying Buffalo Chicken Salad that comes together in minutes. Perfect for quick lunches, game day snacks, or easy meal prep, it's packed with classic wing-shop flavor and a delightful crunch.
Equipment
- Mini chopper or Food processor
- Mixing Bowl
Ingredients
- 6 1/2 ounces cooked chicken breast or canned, from an 8 oz breast, cubed
- 1/4 cup red onion
- 1/2 celery stalk
- 1 baby carrot
- 1/4 cup mayo
- 1/4 cup Frank’s hot sauce
- 6 baby romaine lettuce leaves for serving
- light blue cheese dressing for topping
Instructions
Prep the Mix-Ins
- Add the red onion, celery, and baby carrot to a mini chopper. Pulse until everything is finely chopped but still has texture.
- Add the cooked, chilled chicken to the chopper and pulse a few more times until it is roughly chopped. Do not over-process.
Mix the Dressing and Combine
- Transfer the chopped chicken and vegetables to a medium bowl. Add the mayonnaise and Frank’s hot sauce, stirring until everything is evenly coated and creamy.
Serve It Up
- Spoon the finished salad into baby romaine leaves to serve as lettuce wraps. Top with light blue cheese dressing and an extra dash of hot sauce, if desired. Serve immediately or chill for a short time to let flavors meld.
Notes
Storage: Store the salad in an airtight container in the refrigerator for up to 3-5 days. Freezing is not recommended as the dressing will separate.
Pro Tip: For the most authentic Buffalo flavor, use Frank’s RedHot Original sauce, not a pre-mixed wing sauce.
Texture Tip: Always use cold chicken. Warm chicken will make the dressing greasy. Also, be careful not to over-chop the vegetables or chicken in the food processor to maintain a good texture.
Variations: For a lighter salad, substitute plain Greek yogurt for some or all of the mayonnaise. For a richer, thicker consistency perfect for a dip, stir in a tablespoon of softened cream cheese.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.