Chef Jenn’s Buffalo Chicken Salad
If you’re craving something tangy, savory, and fresh, my Buffalo Chicken Salad with Blue Cheese Dressing is it! Spicy shredded chicken meets crisp vegetables, creamy cheese, and a zippy homemade dressing for a salad that’s hearty enough to be the main course.
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This Buffalo Chicken Salad is just as perfect for a quick weeknight dinner as it is for game day spreads or summer cookouts. You can make the chicken ahead of time and toss everything together when you’re ready, which makes it a great prep-ahead option.
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This easy salad has become a staple in my house because it checks all the boxes: bold buffalo flavor, refreshing crunch, and that irresistible blue cheese tang. It’s one of those meals people always ask for seconds of, and it never disappoints.
Ingredients
- Cooked chicken breast – Rotisserie chicken works beautifully here or you can use leftover baked or grilled chicken..
- Hot sauce – Adjust to taste if you like it milder or spicier. I like using Franks Red Hot sauce.
- Mixed salad greens – Choose a mix with some crunch for the best texture.
- Cherry tomatoes – Or cut a larger tomato into wedges.
- Celery – Celery is a must!
- Cucumber – I use English cucumbers because they have no seeds and you can eat the skin and all.
- Blue cheese crumbles — I like crumbled Gorgonzola cheese in this recipe, but any blue cheese will work.
- Olive oil
- Apple cider vinegar
- Salt and pepper
How to Make Buffalo Chicken Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by tossing the shredded chicken in hot sauce until it’s completely coated. A stainless steel prep bowl with a non-slip base makes this easy and mess-free.
In a large wooden salad bowl, I layer the mixed greens, cherry tomatoes, celery, and cucumber. I love using a wooden bowl because it looks great on the table and gives me plenty of room to toss.
Next, top the greens with the buffalo chicken and sprinkle over the blue cheese crumbles.
For the dressing, I whisk together olive oil, apple cider vinegar, salt, and pepper in a small glass mixing bowl with a spout perfect for drizzling without spills. A silicone-coated flat whisk makes quick work of emulsifying the oil and vinegar.
Finally, I drizzle the dressing over the salad and toss gently with long-handled wooden salad tongs so everything gets evenly coated without crushing the greens.
Chef Jenn’s Tips
- Rotisserie chicken makes this recipe even quicker. You can cube it or shred it after you remove any bones and skin.
- Add extra crunch by topping with homemade croutons or even crispy fried onions.
- If you’re not a fan of blue cheese, swap in feta or goat cheese for a milder flavor.
Recommended
Make It A Meal
This salad pairs well with garlic bread, baked sweet potato fries, or even a cup of creamy tomato soup on the side. For a game-day spread, serve it alongside celery sticks and extra buffalo sauce for dipping.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add just before serving to keep the greens crisp.
Chef Jenn’s Buffalo Chicken Salad
Equipment
Ingredients
- 2 cups cooked chicken breast shredded
- ¼ cup hot sauce
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- ½ cup celery thinly sliced
- ½ cup cucumber sliced
- ¼ cup blue cheese crumbles
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
Instructions
- Toss the shredded chicken with hot sauce in a bowl until well coated.
- In a large salad bowl, combine the greens, cherry tomatoes, celery, and cucumber.
- Top with the buffalo chicken and sprinkle with blue cheese crumbles.
- Whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently before serving.
Notes
Chef Jenn’s Tips
- Rotisserie chicken makes this recipe even quicker. You can cube it or shred it after you remove any bones and skin.
- Add extra crunch by topping with homemade croutons or even crispy fried onions.
- If you’re not a fan of blue cheese, swap in feta or goat cheese for a milder flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.