Buffalo Chicken Salad

This Buffalo Chicken Salad is a bold and flavorful dish perfect for lunch, parties, or quick meals. Made with shredded chicken, tangy buffalo sauce, crunchy celery, and a creamy dressing, it’s the ultimate comfort food with a spicy kick. Whether you’re serving it as a sandwich filling, dip, or salad topper, this recipe is simple, versatile, and packed with protein.

Ingredients

• 4 cups cooked chicken, shredded (see Notes)
• ¾ cup celery, finely minced
• ½ cup sweet onion, finely minced
• 1 cup mayonnaise
• ½ cup buffalo sauce (plus more to taste)
• ½ teaspoon salt
• Black pepper, to taste
• 4-8 tablespoons chicken broth

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Instructions

1. Prepare the Chicken: Cook and shred the chicken if not already done. See Notes for cooking methods.
2. Mix Ingredients: In a large mixing bowl, combine the shredded chicken, celery, sweet onion, mayonnaise, buffalo sauce, salt, and pepper. Stir until evenly mixed.
3. Adjust Consistency: Add chicken broth one tablespoon at a time, stirring after each addition, until the mixture reaches a creamy, spreadable texture.
4. Taste and Adjust: Add more buffalo sauce for extra spice or additional mayonnaise for creaminess, if desired.
5. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve cold.

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Why You’ll Love This Recipe

• Bold and Flavorful: Perfectly combines the tangy heat of buffalo sauce with creamy, savory ingredients.
• Versatile: Serve as a sandwich filling, dip, or salad topper.
• Quick and Easy: Ideal for using leftover chicken or a rotisserie chicken.
• Customizable: Adjust the spice level and texture to suit your preference.

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Tips

• Cooking the Chicken: Poach, bake, or use a store-bought rotisserie chicken for convenience. For poaching, simmer chicken breasts in seasoned water until fully cooked, then shred.
• Chopping Veggies: Mince the celery and onion finely to ensure an even texture throughout the salad.
• Buffalo Sauce Heat: Adjust the amount of buffalo sauce to control the spice level. Add a little at a time and taste as you go.
• Consistency: Use chicken broth sparingly and add gradually to achieve the desired creaminess.

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Variations and Substitutions

• Healthier Option: Substitute mayonnaise with Greek yogurt or a blend of yogurt and mayo for a lighter version.
• Add Cheese: Mix in crumbled blue cheese or shredded cheddar for an extra layer of flavor.
• Low-Carb: Wrap in lettuce leaves or serve atop a bed of greens for a keto-friendly option.
• Extra Crunch: Add diced bell peppers or sliced radishes for a crunchier texture.
• Vegan Alternative: Use shredded jackfruit, vegan mayo, and plant-based buffalo sauce for a plant-based twist.

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FAQs

How long does Buffalo Chicken Salad last in the fridge?
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Can I freeze Buffalo Chicken Salad?
It’s not recommended to freeze due to the mayonnaise and buffalo sauce, which may separate upon thawing.

What is the best way to shred chicken?
Use two forks to pull the chicken apart, or place cooked chicken in a stand mixer with a paddle attachment and mix on low for quick shredding.

Can I make this ahead of time?
Absolutely! This salad tastes even better after chilling for a few hours, allowing the flavors to meld.

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Serving and Suggestions

• As a Sandwich: Spread on toasted bread, croissants, or wraps.
• On Crackers: Serve as a dip for crackers, pita chips, or celery sticks.
• With Greens: Use as a topping for a fresh green salad.
• In Lettuce Wraps: Spoon into lettuce cups for a light, low-carb meal.
• Party Appetizer: Serve in a bowl with tortilla chips for a crowd-pleasing dip.

This Buffalo Chicken Salad is a creamy, spicy, and versatile dish that’s perfect for any occasion!