Buffalo Chicken Salad
This Buffalo Chicken Salad is a creamy, tangy, and spicy lunch that is both satisfying and high in protein. Tender shredded chicken is coated in a rich, velvety dressing made with Greek yogurt, mayonnaise, and authentic buffalo wing sauce, then studded with crunchy celery and red onion. It's a versatile dish that can be served in sandwiches, wraps, or on a bed of greens, making it your new go-to for a quick and delicious meal.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
Ingredients
- 2 cups cooked, shredded chicken rotisserie chicken recommended
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ⅓ cup buffalo wing sauce
- 1 tablespoon unsalted butter, melted
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- ¼ cup crumbled blue cheese or feta optional
- Salt and black pepper to taste
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, buffalo wing sauce, and melted butter until completely smooth and homogenous.
- Add the shredded chicken, diced celery, and diced red onion to the bowl with the dressing. Use a spatula to fold everything together gently but thoroughly, ensuring all the chicken is evenly coated.
- If using blue cheese or feta, fold it in gently, reserving a small amount for garnish. Taste the salad and season with salt and pepper.
- Cover the bowl and let the salad rest in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy in sandwiches, wraps, on a bed of greens, or with crackers.
Notes
For best results, pat the shredded chicken dry with paper towels to prevent a watery salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a richer flavor, use all mayonnaise instead of Greek yogurt. To make it vegetarian, substitute the chicken with drained canned chickpeas.