Buffalo Chicken Salad
The first time I made this buffalo chicken salad, it disappeared in less than 24 hours—my family couldn’t get enough. It’s a bold fusion of two beloved classics, packed with protein and bursting with flavor. Crisp celery and red onion deliver a satisfying crunch, while the creamy buffalo yogurt sauce ties everything together with just the right kick.
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Buffalo Chicken Salad Ingredients
- Chicken - Cooked chicken breast is the base of this recipe. They key to the BEST chicken salad consistency is to pull the chicken in a food processor. I know this sounds weird but it creates very small bits and pieces of chicken which leave more room for the creamy buffalo sauce.
- Buffalo Sauce - Any type of buffalo sauce will work. I like the Primal Kitchen brand.
- Greek Yogurt - I prefer greek yogurt as opposed to mayo in my chicken salad - hello more protein! The 5% fat yogurt is perfect and provides a bit more of a creamy flavor.
- Olive oil - You can use any type of neutral oil like avocado or almond. It's simply used to add a more indulgent flavor to the buffalo yogurt sauce.
How to Make Buffalo Chicken Salad
How to Store Leftover Chicken Salad
Transfer the chicken salad to an airtight container. It will keep for up to a week in the fridge. I actually prefer the chicken salad chilled so it's ready to eat straight from the tupperware!
Frequently Asked Questions
Yes, a little hot sauce is a simple way to kick up the heat. I highly recommend taste testing the sauce first before adding it to the chicken.
There are so many ways to serve this - lettuce wraps, in a sourdough sandwich, on top of a salad (my favorite), in a wrap, as a dip with carrot sticks, and more!
Check out these recipes for more lunch time ideas:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Buffalo Chicken Salad
Equipment
Ingredients
- 1 lb cooked shredded chicken breast - food processor works great!
- ⅓ cup celery - finely chopped
- ¼ cup red onion - finely diced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the sauce
- ½ cup Greek yogurt - preferably 5% fat
- ⅓ cup buffalo sauce - e.g., Primal Kitchen
- 1 tablespoon olive oil
Instructions
- Combine the chicken salad ingredients. In a large bowl, combine chicken, celery, onion, and seasonings.
- Make the sauce. Whisk yogurt, buffalo sauce, and olive oil in a small jar or bowl.
- Toss together. Pour sauce over the chicken mixture and toss until evenly coated.
- Serve. Enjoy immediately or refrigerate in an airtight container for up to 1 week.
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