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Buffalo chicken salad in a white bowl with celery, carrots, and chives garnish

Buffalo Chicken Salad

A zesty, protein-packed buffalo chicken salad that comes together in minutes and stays fresh all week—perfect for garden lunches or quick desk meals.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded (about 1 lb)
  • 1/2 cup buffalo sauce
  • 1/3 cup mayonnaise
  • 2 stalks celery finely diced
  • 1 large carrot grated
  • 2 green onions thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste

Method
 

  1. Shred the cooked chicken into bite-sized pieces and place in a large mixing bowl.
  2. In a small bowl, whisk together the buffalo sauce, mayonnaise, lemon juice, garlic powder, and black pepper until smooth.
  3. Pour the dressing over the shredded chicken and mix until all the chicken is evenly coated.
  4. Add the diced celery, grated carrot, and sliced green onions to the bowl.
  5. Gently fold everything together until well combined.
  6. Taste and add salt if needed—remember that buffalo sauce can be salty.
  7. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
  8. Serve cold on bread, crackers, or over greens.