Buffalo Chicken Salad

Ingredients

• 280 g (2 cups)cooked, shredded chicken (rotisserie chicken recommended)
• 120 g (½ cup)plain Greek yoghurt
• 60 g (¼ cup)mayonnaise
• 80 ml (⅓ cup)buffalo wing sauce
• 14 g (1 tablespoon)unsalted butter, melted
• 50 g (½ cup)celery, finely diced
• 40 g (¼ cup)red onion, finely diced
• 30 g (¼ cup), optionalblue cheese or feta, crumbled
• To tastesalt and black pepper

Instructions

1. 1

   Mix the dressing

   In a large mixing bowl, whisk the Greek yoghurt, mayonnaise, buffalo wing sauce and melted butter until smooth and evenly combined.

2. 2

   Fold in chicken

   Add the shredded chicken, diced celery and diced red onion. Fold gently but thoroughly with a spatula so the chicken is coated all over.

3. 3

   Season the salad

   If using blue cheese or feta, fold it in gently, keeping a little aside for garnish. Taste and season with salt and black pepper.

4. 4

   Chill the salad

   Cover the bowl and refrigerate for at least 15–20 minutes to let the flavours come together.

5. 5

   Serve as desired

   Serve chilled or at room temperature in sandwiches or wraps, on a bed of greens, or with crackers.

What is Buffalo chicken salad?

This is a chicken salad flavoured with buffalo wing sauce, a spicy, tangy style associated with Buffalo, New York. It brings those familiar wing flavours into a simple, spoonable lunch.

Here, Greek yoghurt and mayonnaise make a creamy dressing, while celery and red onion provide a crisp contrast. Optional blue cheese or feta adds a savoury, salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the buffalo sauce and vegetables contribute some carbohydrates. Mayonnaise, butter and optional cheese account for much of the fat. Serve a portion with leafy greens or crunchy vegetables for a fresh contrast.

Choosing the chicken

Cooked chicken: Shredded rotisserie chicken makes this a quick assembly job, and leftover cooked chicken works just as well. Pull it into bite-sized strands so the dressing can coat it evenly.

Temperature: If using freshly cooked chicken, let it cool before mixing. Warm chicken can soften the crunchy vegetables and make the dressing feel looser.

Getting the dressing smooth

Creamy base: Whisk the yoghurt and mayonnaise together with the buffalo sauce and melted butter until no streaks remain. This gives the chicken a consistent coating rather than pockets of sauce.

Butter: Melt it before adding, as directed, so it blends into the dressing. Whisk while adding it to help combine the ingredients smoothly.

Keeping the crunch

Celery: Dice it finely so each bite gets crunch without large, watery pieces. Red onion is best finely diced too, for a more even distribution of its sharp flavour.

Folding: Add the chicken and vegetables to the dressing and fold rather than beating the mixture. This keeps the texture distinct and helps prevent the chicken from breaking down too much.

Chilling and serving

Resting time: Refrigerate the covered salad for at least 15–20 minutes. This gives the flavours a chance to mingle; serve it cold or let it come to room temperature before eating.

Ways to serve: Spoon it into sandwiches or wraps, serve it over greens, or offer crackers alongside. The optional cheese can be scattered on top just before serving.

Balancing the flavours

Heat and tang: Buffalo wing sauces vary in intensity, so taste the dressing before adding the chicken if you want to gauge its heat. The yoghurt and mayonnaise soften the sharpness while keeping the sauce flavour prominent.

Seasoning: Buffalo sauce, mayonnaise and cheese can all bring saltiness. Taste the finished salad before seasoning, then add salt and black pepper a little at a time.

Recipe notes & tips

• Use a bowl large enough to fold the chicken through the dressing without spilling.
• Dice the celery and red onion finely for an even mix of textures.
• Let melted butter cool slightly before whisking it into the dressing.
• Taste before adding salt, especially if your buffalo sauce or cheese is salty.
• Keep a little of the optional cheese aside to garnish the salad just before serving.

Variations

• Add blue cheese: Fold in crumbled blue cheese for a tangy, savoury finish.
• Use feta: Choose crumbled feta for a milder, salty alternative.
• Adjust the heat: Use more or less buffalo wing sauce to suit your preference.
• Add greens: Serve the salad over leafy greens for a fresh, crisp base.
• Make a wrap: Spoon the mixture into a wrap and add extra crunchy vegetables if desired.

Common mistakes to avoid

• Adding warm chicken: It can soften the vegetables; cool the chicken before mixing.
• Skipping the taste test: Buffalo sauce and cheese can be salty; season after tasting.
• Overmixing: The chicken can break down; fold gently with a spatula.
• Using large vegetable pieces: They can overpower each bite; dice the celery and onion finely.
• Serving straight away: The flavours have less time to mingle; chill the covered salad for at least 15–20 minutes.

How to store

Store the salad covered in the refrigerator and eat within 3 days. Stir gently before serving; it is best served chilled or at room temperature rather than reheated.

Frequently asked questions