Super Simple and Satisfying Buffalo Chicken Salad

I love chicken salad, and I love buffalo chicken dip, so why not combine the two? This may have been one of my more inspired creations because buffalo chicken salad is a winner around here.

It’s got all the bold flavors of buffalo wings without the mess, and it’s easy to throw together for lunch or dinner. This is equally great as a sandwich or on lettuce or with crackers.

I love how simple this salad is, but it still feels like a step up from the usual. It’s the perfect complement to my canned chicken salad — the same easy prep but with a spicy twist that makes it stand out. The combination of heat, crunch, and creamy dressing is just one of those things that always hits the spot.

This recipe is also incredibly versatile. You can adjust the heat level, swap in different greens, or even turn it into a wrap. It’s one of those go-to meals that’s easy to customize while keeping that classic buffalo kick.

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Can I Use Leftover Chicken Instead of Canned Chicken?

Yes, this recipe works great with any cooked chicken. Rotisserie chicken is an easy option because it’s already cooked and shreds easily.

If you have leftover plain chicken from another meal, just chop or shred it before mixing. Avoid using chicken that’s heavily seasoned, as it can clash with the buffalo flavor.

Starting with raw chicken? Simmer boneless, skinless breasts in water or broth for 15 to 20 minutes until fully cooked. Once cooled, shred the chicken with two forks or a stand mixer and it’s ready to use.

What Can I Substitute for Cream Cheese?

Plain Greek yogurt is a great swap if you’re looking for a lighter option. Sour cream also works well and gives a similar creamy texture with a bit of tang.

For a dairy-free option, try mashed avocado. It’s creamy, mild, and a good alternative if you’re avoiding traditional dairy products.

Why Do I Need to Soften the Cream Cheese?

Softening cream cheese makes it easier to blend with the other ingredients. Cold cream cheese can leave lumps that are hard to mix out.

Let it sit at room temperature for about 15 to 20 minutes for the best texture. If you’re short on time, microwave it for five to ten seconds until just soft.

Be careful not to overheat it, or it can melt too much and affect the texture. Soft, spreadable cream cheese will give you the smoothest salad.

How Can I Make This Spicier?

Adding an extra teaspoon or two of Frank’s Red Hot is the easiest way to turn up the heat. I usually sneak in a little more because I like it spicier than the rest of my family.

You can also toss in a dash of cayenne pepper or chipotle powder for more kick. Diced jalapeños work too if you like extra bite.

Can I Make This Buffalo Chicken Salad Ahead of Time?

Yes, it actually tastes better after chilling for a few hours. This helps the flavors blend and makes every bite more flavorful.

Store the salad in an airtight container in the refrigerator for up to three days. Give it a good stir before serving to mix any settled dressing.

If you’re making sandwiches or wraps, wait to assemble them until you’re ready to eat. This keeps the bread from getting soggy.

PS Learn to make your own sandwich bread! It’s so much more tasty – and cheap – and is easy to do, too.

What Else Can I Add to the Chicken Salad?

Chopped celery or diced water chestnuts add a nice crunch without changing the flavor. They bring a little texture that makes each bite more interesting.

For this recipe, you’ll need about half a rib of celery or a quarter cup of water chestnuts. Dice the celery finely or chop and drain the water chestnuts before mixing them in.

You could also add chopped green onions (which I do anytime I have them in my fridge) or crispy bacon for extra flavor. It’s easy to customize and add whatever you like.

Why Is There No Blue Cheese in This Buffalo Chicken Salad?

Blue cheese has a strong, tangy flavor that not everyone enjoys. Personally, I’m not a fan, so I left it out to keep the flavors simple.

This recipe is inspired by classic buffalo chicken dip, which uses ranch dressing instead. The ranch keeps it creamy and adds a nice tang that works well with the buffalo flavor.

But if you love blue cheese, go ahead and add it. Swap some ranch for blue cheese dressing, or stir in a few tablespoons of crumbled blue cheese.

How to Make Buffalo Chicken Salad

In a medium bowl, mix the softened cream cheese with the drained canned chicken and Frank’s Red Hot. You may need to use your fork to mash the canned chicken a bit.

Add the mayo and the ranch dressing once you have the cream cheese well distributed. Stir everything together until the mixture is smooth and well combined.

Sprinkle in the garlic powder and stir again to make sure it’s evenly mixed. Add the chopped green onions last to keep them from getting crushed. Gently fold them in until they’re just combined.

Taste the mixture and add more hot sauce if you prefer it spicier. Cover the bowl and let it chill in the refrigerator for at least 20 minutes. This resting time helps the flavors meld and makes the salad even better.

Spoon the buffalo chicken salad onto sandwich bread, tuck it into a wrap, or scoop it up with pretzel crisps. It’s versatile, so serve it however you like. Just make sure to give it a good stir before serving if it has been chilling for more than a couple hours.

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