I love this recipe because it’s quick, only takes one bowl, and brings a big punch of flavor with minimal effort. The combo of buffalo sauce, creamy mayo (or Greek yogurt), and ranch seasoning gives it a classic spicy-tangy taste. It’s great chilled, easy to customize, and stores well, making it a go-to for my weekly meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups shredded cooked chicken 1 stalk celery, finely chopped ¼ cup red onion, finely chopped ½ cup mayo or Greek yogurt ½ cup buffalo sauce 1 tablespoon ranch dressing mix
Directions
I start by whisking together the mayo (or Greek yogurt), buffalo sauce, and ranch dressing mix in a large bowl until the mixture is smooth and well blended.
Then I add the shredded chicken, celery, and red onion to the bowl.
I mix everything together until the chicken is fully coated in the spicy dressing.
I serve it right away or store it in an airtight container in the fridge until I’m ready to enjoy it.
Servings and timing
This recipe makes about 5 servings. It only takes 10 minutes to prep, so I often make it ahead and keep it in the fridge for easy lunches all week.
Variations
Sometimes I use rotisserie chicken to save time. If I want it lighter, I go with Greek yogurt instead of mayo. I’ve also added chopped pickles, diced carrots, or even blue cheese crumbles for extra texture and flavor. When I want to turn it into a full meal, I serve it over greens, in wraps, or on toasted sandwich bread.
Storage/Reheating
I store leftover buffalo chicken salad in an airtight container in the fridge for up to 4 days. Since it’s a cold salad, there’s no need to reheat it—I just give it a quick stir and serve it chilled. It’s perfect for quick grab-and-go meals.
FAQs
Can I use canned chicken for this recipe?
Yes, I’ve used canned chicken in a pinch. I just drain it well and fluff it with a fork before mixing it in.
What kind of buffalo sauce works best?
I usually use my favorite store-bought buffalo wing sauce, but any medium-heat sauce works. I adjust the amount depending on how spicy I want it.
Can I make this dairy-free?
Yes, I use a dairy-free mayo and make sure the ranch mix doesn’t contain dairy. Most buffalo sauces are naturally dairy-free, but I always double-check the label.
What should I serve this with?
I like it in lettuce wraps, on whole grain toast, inside a tortilla, or just scooped onto crackers. It’s also great on a salad with extra veggies.
How do I make it healthier?
For a lighter version, I use plain non-fat Greek yogurt instead of mayo and load it up with extra chopped veggies like bell pepper or cucumber.
Conclusion
This Buffalo Chicken Salad is spicy, creamy, and packed with flavor, making it one of my favorite twists on classic chicken salad. I love how quick it is to put together and how versatile it is to serve. Whether I need a protein-packed lunch or a flavorful snack, this recipe always delivers.
This buffalo chicken salad is bold, creamy, and spicy, making it a flavorful twist on classic chicken salad that’s perfect for meal prep or easy lunches.
Ingredients
3 cups shredded cooked chicken
1 stalk celery, finely chopped
¼ cup red onion, finely chopped
½ cup mayonnaise or Greek yogurt
½ cup buffalo sauce
1 tablespoon ranch dressing mix
Instructions
In a medium bowl, whisk together the mayonnaise (or Greek yogurt), buffalo sauce, and ranch dressing mix until smooth and well combined.
Add shredded chicken, chopped celery, and red onion to a large bowl.
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Notes
Greek yogurt can be used in place of mayo for a lighter option.
Adjust buffalo sauce to control the heat level.
Great served as a sandwich, in wraps, on crackers, or in lettuce cups.
