Buffalo Chicken Salad
This Buffalo Chicken Salad combines tender chicken, crisp celery, red onion, tangy buffalo sauce, creamy mayo, and bold blue cheese for an easy, flavor-packed meal. Serve it on toasted bread, in wraps, with crackers, or over lettuce for a quick lunch or meal-prep option.
Servings: 6
Ingredients
- 3 large cooked chicken breasts shredded
- 3/4 cup celery diced
- 1/2 red onion finely diced
- 4 oz blue cheese crumbles
- 1 cup mayonnaise
- 1/2 cup buffalo sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Shred the cooked chicken breasts into small, bite-sized pieces and add them directly to a large mixing bowl. Make sure the chicken has cooled completely before assembling the salad.
- Add the diced celery, red onion, and blue cheese crumbles directly to the bowl with the shredded chicken. Give everything a quick toss to evenly distribute the ingredients.
- Add the mayonnaise, buffalo sauce, salt, garlic powder, and black pepper directly to the bowl. Stir everything together until the shredded chicken and vegetables are completely coated in the creamy buffalo mixture.
- Taste the chicken salad and adjust the seasoning as needed. Add a little more buffalo sauce for extra heat or additional mayonnaise if you prefer a creamier consistency.
- Cover the Buffalo Chicken Salad and refrigerate for at least 30 minutes before serving. This allows the flavors to come together while keeping the chicken salad cold and creamy.
- Serve chilled on toasted bread, piled onto a croissant, stuffed into a wrap, or alongside crackers and fresh vegetables. Finish with extra buffalo sauce and blue cheese crumbles if desired.