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Overhead view of Buffalo Barclay Chicken Salad in a bowl with lettuce cups and buffalo sauce on the side.

Buffalo Barclay Chicken Salad

This Buffalo Barclay Chicken Salad is a budget-friendly, light, and flavorful twist on classic chicken salad. Perfect for potlucks, it's creamy, tangy, and packed with protein without being heavy.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie or poached
  • 1/2 cup plain Greek yogurt or light mayo
  • 1/4 cup buffalo wing sauce e.g., Frank's RedHot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 1/2 cup shredded carrots
  • 1/4 cup crumbled blue cheese optional
  • Salt and black pepper to taste
  • For serving: lettuce cups whole wheat wraps, or crackers

Method
 

  1. Shred the cooked chicken into bite-sized pieces using two forks or your hands.
  2. In a large mixing bowl, whisk together the Greek yogurt and buffalo wing sauce until smooth and well combined.
  3. Add the shredded chicken, diced celery, diced red onion, and shredded carrots to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
  4. If using, fold in the crumbled blue cheese. Season with salt and pepper to taste. Remember that the buffalo sauce adds saltiness, so go easy on the salt.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made up to a day ahead.
  6. Serve chilled or at room temperature in lettuce cups, on whole wheat wraps, or with crackers. Enjoy!