Ingredients and Substitutions
This buffalo chicken salad recipe only requires a handful of ingredients. I used Frank’s Red Hot Buffalo sauce but feel free to use any hot sauce/wing sauce of your choice. To keep this recipe simple, I only added celery and red onion for flavor and texture but other fresh vegetables like bell peppers and deseeded cucumber will also be delicious.
For the salad
Chicken. I always use rotisserie chicken for chicken salad but you can use cooked shredded chicken breasts too. Celery. I think celery is a non-negotiable for any chicken salad recipe. The creamy chicken needs the crunch. Red onion. Chives or spring onion/green onion/scallions can be substituted.
For the dressing
Mayonnaise. I used a combination of Kewpie mayo and Hellman’s. Use any mayo of your choice. Sour cream. Greek yogurt is a good substitute. Hot sauce/buffalo sauce. Use any Buffalo wing sauce or fermented hot sauce of your choice. Tabasco, Valentina’s or Texas Pete are all good options. Fresh lemon juice. Salt and black pepper. Other seasonings like garlic powder, onion powder or herbs like fresh dill can also be added.
How to make buffalo chicken salad
This really is as simple as shredding the chicken, mixing up the dressing and stirring it together in a bowl with the chopped vegetables. The key to a good chicken salad is allowing it to chill in the fridge for at least 30 minutes before serving.
Can I make this ahead?
Yes, chicken salad is a great recipe to make ahead and fantastic for meal prep. I make this recipe on a Sunday and keep in the fridge to snack on during the week. It can be kept in an airtight container in the refrigerator for up to 4 days.
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