Description
This Buffalo Chicken Salad is a quick, five-minute lunch packed with protein and bold flavor. Made with tender chicken, creamy dressing, and a spicy buffalo kick, it’s perfect for meal prep, lettuce wraps, or sandwiches. Simple, satisfying, and ideal for busy weekdays.
Ingredients
- 6 ½ ounces cooked or canned chicken breast, shredded or cubed
- ¼ cup red onion, finely chopped
- ½ celery stalk, diced (plus leaves for garnish)
- 1 baby carrot, chopped
- ¼ cup mayonnaise or plain Greek yogurt
- ¼ cup Frank’s RedHot or preferred buffalo sauce
- 6 baby romaine lettuce leaves or your choice of greens
- Light blue cheese dressing (optional for topping)
- Salt and black pepper to taste
Instructions
- Prepare your chicken by shredding or cubing it into bite-sized pieces. If using canned chicken, drain it well.
- Finely chop the red onion, celery, and carrot.
- In a medium bowl, combine chicken, chopped vegetables, and mayonnaise.
- Pour in the buffalo sauce gradually, stirring until the mixture is evenly coated and creamy.
- Taste and adjust spice level or salt as needed.
- Serve in lettuce wraps, on sandwich bread, or over a bed of fresh greens.
- Garnish with celery leaves and drizzle lightly with blue cheese dressing if desired.
Notes
- For a lighter version, replace mayonnaise with nonfat Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Adjust spice by adding more or less buffalo sauce depending on your preference.
- The salad is perfect for meal prep keep the dressing separate until ready to eat.
- Prep Time: 5 minutes