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This easy Buffalo Chicken Salad recipe can be made ahead for lunches throughout the week. Great on lettuce wraps or a sandwich!
Buffalo Chicken Salad
I’ve been getting requests for quick and easy low-carb lunch recipes that can be prepped ahead and don’t require reheating. So, I created this Chicken Salad, which checks all the boxes! Since we all love my Buffalo Chicken Dip, this recipe works as a lunch idea instead. If you like this buffalo recipe, you should also try this Vegetarian Buffalo Chickpea Salad, Buffalo Shrimp Lettuce Wraps , and Buffalo Chicken Lettuce Wraps.
I had some cooked chicken breast and no plans for what to do with it, so I whipped up this buffalo salad using the ingredients I had in my refrigerator.
Ingredients Chicken: Starting with cooked chicken makes this recipe very fast to pull together. I used leftover chicken breast, but you could sub chicken thighs, canned chicken, or rotisserie chicken. If you don’t have chicken ready to go, throw it in the slow cooker for hands-off cooking. Vegetables: Chop red onion, celery, and baby carrots in a mini food processor. Buffalo Sauce: Combine Frank’s hot sauce (or sub with your favorite brand) and mayo. If you like it extra spicy, add more hot sauce. Blue Cheese: Top with blue cheese crumbles or light blue cheese dressing, but feel free to skip if you’re not a fan. How to Serve
Here are some different ways to serve this spicy chicken salad.
Lettuce Wraps: I love the baby romaine lettuce sold at Costco. They are perfect for lettuce wraps, but you can use romaine hearts or butter lettuce. Sandwich: Use your favorite type of bread to make a buffalo chicken sandwich. Wrap: