What is the best way to store Buffalo Chicken Salad?

Store Buffalo Chicken Salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate to maintain freshness.

Can I make Buffalo Chicken Salad ahead of time?

Yes! You can prepare the chicken and chop the vegetables ahead of time. Store them separately and mix with dressing just before serving.

What’s a good substitute for ranch dressing in Buffalo Chicken Salad?

A great substitute for ranch dressing is Greek yogurt mixed with lemon juice and herbs. Blue cheese dressing is also a flavorful alternative.

How spicy is Buffalo Chicken Salad, and can I make it milder?

The spice level depends on the Buffalo sauce used. To make it milder, mix Buffalo sauce with extra butter, Greek yogurt, or mayo to tone down the heat.

Buffalo Chicken Salad Recipe – Easy, Spicy & Healthy Meal 2025

Description

This Buffalo Chicken Salad is spicy, creamy, and packed with crunch! Featuring tender Buffalo-seasoned chicken, fresh vegetables, and a tangy dressing, it’s a quick, high-protein meal that’s perfect for lunch, dinner, or meal prep. Serve it in a wrap, sandwich, or bowl for a delicious and satisfying dish.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon olive oil
⅓ cup Buffalo sauce (like Frank’s RedHot)

For the Salad:

4 cups romaine lettuce (chopped)
½ cup celery (diced)
½ cup carrots (shredded or diced)
¼ cup red onion (finely chopped)
¼ cup green onions (sliced)
¼ cup crumbled blue cheese (optional)

For the Dressing:

¼ cup Greek yogurt or ranch dressing
1 tablespoon mayonnaise (optional for extra creaminess)
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
Salt & pepper to taste

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Instructions

1. Cook the Chicken:

Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Heat olive oil in a pan over medium heat.
Cook the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temp: 165°F/74°C).
Remove from heat, let it rest for 5 minutes, then shred or chop.
Toss the shredded chicken with Buffalo sauce until fully coated.

2. Prepare the Salad:

In a large bowl, combine lettuce, celery, carrots, red onion, and green onions.
Add the Buffalo chicken on top.

3. Make the Dressing:

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, garlic powder, salt, and pepper.
Adjust seasoning to taste.

4. Assemble & Serve:

Drizzle the dressing over the salad.
Sprinkle with blue cheese crumbles if using.
Toss everything together and serve immediately!

Notes

Meal Prep Tip: Store the salad and dressing separately to keep it fresh.
Mild Version: Use half the Buffalo sauce or mix it with a little honey.
Dairy-Free: Skip the blue cheese and use a dairy-free dressing.
Keto-Friendly: Swap carrots for cucumbers and use full-fat ranch.

Extra Protein: Add boiled eggs or more chicken.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American