Buffalo Chicken Salad

Name: Buffalo Chicken Salad Recipe
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 1/2 ounces cooked chicken breast or canned (from an 8 oz breast, cubed); 1/4 cup red onion (plus more for garnish); 1/2 celery stalk (plus leaves for garnish); 1 baby carrot; 1/4 cup mayo; 1/4 cup Frank’s hot sauce (or more to taste); 6 baby romaine lettuce leaves (or your favorite lettuce for wraps); light blue cheese dressing (optional for topping)

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Buffalo Chicken Salad is a tangy, creamy mix of shredded chicken breast, Frank's hot sauce, and crisp vegetables that comes together in minutes and holds well for meal prep.

🌍American 🏷️Buffalo chicken salad 🏷️Chicken salad

Total

5 min

Servings

2

Recipe Source

View original recipe

From Skinnytaste

Ingredients

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6 1/2 ounces cooked chicken breast or canned (from an 8 oz breast, cubed)
1/4 cup red onion (plus more for garnish)
1/2 celery stalk (plus leaves for garnish)
1 baby carrot
1/4 cup mayo
1/4 cup Frank’s hot sauce (or more to taste)
6 baby romaine lettuce leaves (or your favorite lettuce for wraps)
light blue cheese dressing (optional for topping)optional

8 Ingredients

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Instructions

1
If you need to cook the chicken in the slow cooker, cover it with water 4 hours on low then shred. Use a rotisserie chicken breast or even canned chicken works here.
2
In a mini chopper, chop all the veggies, then add the chicken and pulse a few times.
3
Transfer to a bowl and mix with the mayo and hot sauce, adding more to taste.
4
To serve, spoon into lettuce wraps and garnish with red onion, celery leaves and more hot sauce.

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Tips & Notes

Pro tips

Cube the chicken evenly so it mixes smoothly into the mayo base without creating dry pockets.
Add Frank's sauce gradually and taste as you blend—it intensifies slightly as it sits, so start with 1/4 cup and adjust upward.
Use baby carrots and tender celery leaves for natural sweetness and visual appeal; they stay crisp longer than large-cut pieces.
Let the salad chill at least 15 minutes before serving so flavors meld and the mixture firms up slightly.

Substitutions

Frank's hot sauce → Louisiana hot sauce or sriracha mayo (adjust qty for heat preference)
Mayo → Greek yogurt (use 3 tablespoons yogurt + 1 tablespoon mayo for creaminess with less fat)
Baby romaine → butter lettuce, iceberg, or tortillas (wraps work best for make-ahead)

Storage & make-ahead

Store in an airtight container up to 4 days. Keep lettuce separate until serving to prevent sogginess; assemble wraps fresh or eat as-is with a fork.

Common Questions

Can I use canned chicken for this recipe?

Yes. The recipe calls for 6.5 ounces cooked chicken, which can be canned (drained) or from a cooked breast. Canned saves time and works equally well.

How much hotter will this be if I add more Frank's sauce?

Frank's is mild-medium heat. You can increase beyond 1/4 cup for more spice, but add gradually and taste as you go—too much sauce makes it soggy.

How long does Buffalo Chicken Salad keep in the fridge?

Store in an airtight container for up to 4 days. Keep lettuce leaves separate until serving to prevent sogginess, or serve in wraps for grab-and-go meals.