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This buffalo chicken salad is an easy, protein-packed main dish salad filled with crisp greens, creamy avocado, crunchy vegetables, blue cheese, and seasoned buffalo chicken. Drizzle it with homemade creamy buffalo dressing for a flavorful salad that’s perfect for lunch or busy weeknight dinners.

Tossed buffalo chicken salad on a light green oval platter with wooden serving spoons, chopped greens, cucumber, apple, avocado, tortilla strips, blue cheese crumbles, green onions, buffalo chicken, creamy buffalo dressing, and ranch dressing, surrounded by a jar of buffalo dressing, a bowl of ranch, avocado halves, and fresh dill on a white marble surface with a black-and-white striped kitchen towel.
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This buffalo chicken salad is utterly irresistible. Actually, it’s probably my favorite salad of all time. It has everything I want in a main dish salad: bold buffalo flavor, crisp fresh vegetables, creamy avocado, and enough protein to make it both satisfying and filling. It’s incredibly versatile and can even be prepared ahead of time, giving it major bonus points in the meal prep department. Unlike other buffalo chicken salads, this version stands out in a few different ways:

  • Lighter and easier to make: Instead of breaded or deep-fried buffalo chicken, this salad is topped with tender, perfectly seasoned chunks of chicken. The result is a healthier, easier-to-make salad that is also great for meal prep.
  • Creamy buffalo dressing: Before adding the chicken to the salad, it is tossed in a creamy mixture of ranch dressing, sour cream, buffalo sauce, and fresh herbs. This flavorful buffalo dressing can also double as the salad dressing, or you can drizzle the finished salad with extra ranch dressing, which is what I usually do for the best of both worlds.
  • Balanced flavor and texture: Filled with crisp cucumber and celery, creamy avocado and feta, sweet apple, and spicy buffalo dressing, this delicious salad has the perfect balance of crunchy, creamy, sweet, and spicy in every bite.

Together, these simple upgrades turn classic buffalo chicken salad into a fresher, more flavorful meal that is perfect for lunch, dinner, and entertaining.

If you love buffalo chicken recipes, be sure to check out my buffalo chicken dip, buffalo chicken meatballs, baked buffalo chicken, easy air fryer buffalo wings, and homemade buffalo sauce.

Table of Contents

Buffalo Chicken Salad Ingredients

This buffalo chicken salad comes together in three simple parts: seasoned chicken, a creamy buffalo dressing, and a fresh, flavorful salad base.

Overhead view of buffalo chicken salad ingredients arranged on a white marble surface. Two raw chicken breasts sit in a white rectangular baking dish with a dark rim, surrounded by small white bowls of ranch dressing, chopped green onions, crumbled blue cheese, buffalo sauce, sour cream, chopped celery, chopped cucumber, tortilla strips, and mixed greens. Fresh cilantro and dill are arranged on the left side, with small glass bowls of salt, black pepper, onion powder, garlic powder, and paprika near the chicken. A whole red apple and two avocado halves sit at the bottom right.

Chicken

I like to keep the chicken prep as simple as possible, so I usually make this salad with thinly-sliced chicken breasts or larger chicken breasts that are chopped into smaller, bite-size chunks. Before cooking, they’re seasoned with a simple mix of paprika, onion powder, garlic powder, salt, and black pepper which adds plenty of flavor without taking away from the creamy buffalo dressing and fresh salad ingredients.

Creamy Buffalo Dressing

  • Frank’s RedHot Sauce: The classic choice for bold, tangy buffalo flavor.
  • Sour cream: Adds a cool, creamy base that helps balance the heat from the hot sauce. Plain Greek yogurt is a great alternative.
  • Ranch or blue cheese dressing: Truthfully, I much prefer Ranch here. It blends more smoothly into the dressing and it has a more mild taste. That said, blue cheese is a fantastic option if you’re craving sharper, more classic buffalo-style flavor. Feel free to make it with your favorite store-bought dressing, or try making your own with my recipes for homemade ranch dressing and blue cheese dressing.
  • Fresh dill and cilantro: Fresh herbs make this dressing taste brighter, fresher, and more flavorful than buffalo sauce alone.

Salad

  • Base: Fresh greens, cilantro, and green onions. For the greens, try chopped romaine, green leaf lettuce, butter lettuce, spring mix, or arugula.
  • Veggies: Cucumber and celery add cool, crisp crunch and help balance the richness of the dressing.
  • Tortilla strips: These add salty crunch and a little extra texture to every bite.
  • Avocado: Creamy avocado makes the salad more satisfying and pairs perfectly with the spicy buffalo dressing.
  • Blue cheese or feta cheese: Blue cheese gives the salad a more classic buffalo chicken flavor, while feta is slightly milder, creamier, and a great option if you want something less bold.
  • Apple: A chopped apple adds fresh, crisp sweetness that works surprisingly well with the spicy, tangy dressing.
  • Ranch or blue cheese dressing: Optional, for serving.

Find the printable recipe with measurements in the recipe card below.

How to Make Buffalo Chicken Salad

  1. Season the chicken. Pat the chicken breasts dry with paper towels, then season both sides with paprika, onion powder, garlic powder, salt, and black pepper.
  2. Cook the chicken. Heat the olive oil in a large skillet set over medium heat. Once hot, add the chicken and cook until golden brown and cooked through (165F), flipping once halfway through cooking. Transfer the chicken to a cutting board and let it rest for 5 minutes.
Raw chicken breasts seasoned with paprika, garlic powder, onion powder, salt, and black pepper in a white rectangular baking dish with a dark rim on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.
Cooked chicken breasts with golden brown seasoning in a cream-colored skillet with a black rim on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.
  1. Chop the chicken. Cut the cooked chicken into bite-sized pieces and set aside.
  2. Make the creamy buffalo dressing. In a medium bowl, whisk together the buffalo sauce, sour cream, and ranch or blue cheese dressing until smooth. Stir in the fresh dill and cilantro.
Bite-sized pieces of cooked buffalo chicken salad chicken in a white rectangular baking dish with a dark rim on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.
Creamy buffalo dressing with visible fresh dill and herbs in a white scalloped bowl with a gold spoon on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.
  1. Toss the chicken in the dressing. Add the chopped chicken to the bowl and toss until evenly coated in the creamy buffalo dressing.
  2. Assemble the salad. Arrange the greens on a large platter or in a large salad bowl, then top with the cucumber, celery, green onions, apple, avocado, blue cheese or feta, and tortilla strips.
  3. Add the buffalo chicken and serve. Pile the buffalo chicken over the top of the salad and drizzle with extra buffalo dressing, ranch, or blue cheese, if desired. Serve immediately.
Chopped chicken coated in creamy buffalo dressing with fresh dill in a white rectangular baking dish with a dark rim on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.
Buffalo chicken salad on a light green oval platter with chopped greens, cucumber, celery, diced apple, avocado, tortilla strips, green onions, blue cheese crumbles, buffalo chicken, and creamy buffalo dressing drizzled over the top on a white marble surface with a black-and-white striped kitchen towel with gold trim in the bottom left corner.

How to Make Buffalo Chicken Salad Ahead

This buffalo chicken salad is a great make-ahead lunch or dinner, as long as the different components are stored separately until you are ready to serve. This makes it easy to throw together throughout the week without sacrificing freshness or texture.

  • Chicken: Cook the chicken up to 3 to 4 days in advance and store it in an airtight container in the refrigerator.
  • Buffalo Dressing: Prepare up to 4 days ahead and refrigerate separately in an airtight container.
  • Vegetables: Chop the celery, cucumber, and green onions up to 1 to 2 days ahead and refrigerate separately.
  • Fresh greens: Wash and thoroughly dry up to 2 to 3 days ahead and refrigerate until ready to use.

Make-Ahead Tips

  • Wait to toss the chicken with the buffalo dressing until just before serving.
  • Wait to cut the apple and avocado until closer to serving so they stay fresh and do not brown.
  • Use a salad spinner to dry the greens so the salad stays crisp.
  • Add the tortilla strips just before serving so they stay crunchy.
  • For easy lunches, portion the ingredients into individual containers and assemble right before eating.
Close-up of buffalo chicken salad in a pale green scalloped bowl with chopped lettuce, buffalo chicken, cucumber, avocado, apple, tortilla strips, green onions, blue cheese crumbles, creamy buffalo dressing, and ranch dressing, with a spoon in the bowl, a jar of buffalo dressing, half an avocado, and a small dish of blue cheese crumbles on a white marble surface with a black-and-white striped kitchen towel.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Rotisserie chicken is an easy shortcut if you want to save time. Just chop it up and toss it with the creamy buffalo dressing before adding it to the salad.

What else can I add to buffalo chicken salad?

This salad is easy to customize with extra toppings depending on what you have on hand. Sweet corn, chickpeas, hard-boiled eggs, cherry tomatoes, shredded carrots, chopped oven-baked bacon, and diced bell pepper are all delicious additions.

What dressing goes on buffalo chicken salad?

Ranch and blue cheese are the most popular dressings for buffalo chicken salad. In this recipe, the chicken is tossed in a creamy buffalo dressing made with hot sauce, sour cream, ranch or blue cheese dressing, and fresh herbs, then the finished salad can be drizzled with extra ranch if desired.

What can I serve with buffalo chicken salad?

Buffalo chicken salad is hearty enough to enjoy on its own, but it also pairs well with fresh and simple sides like fruit salad, sweet cornbread, or grilled veggie skewers.

What kind of hot sauce should I use?

Frank’s RedHot Original is my top choice for this recipe because it gives the dressing that classic buffalo flavor. If needed, you can use another cayenne pepper hot sauce, but I recommend choosing one with a similar heat level and tangy flavor so the dressing still tastes like buffalo sauce.

Individual serving of buffalo chicken salad in a pale green scalloped bowl filled with chopped greens, buffalo chicken, cucumber, avocado, tortilla strips, green onions, and crumbled blue cheese, drizzled with creamy orange buffalo dressing and white ranch dressing. In the background, a larger serving platter of salad is softly blurred, along with a small white bowl of ranch dressing topped with dill and a glass jar of buffalo dressing. A halved avocado, a small white dish of blue cheese crumbles, and a black-and-white striped kitchen towel with gold trim sit on the white marble surface.

More Easy Salad Recipes

If you try making this buffalo chicken salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛

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Tossed buffalo chicken salad on a light green oval platter with wooden serving spoons, chopped greens, cucumber, apple, avocado, tortilla strips, blue cheese crumbles, green onions, buffalo chicken, creamy buffalo dressing, and ranch dressing, surrounded by a jar of buffalo dressing, a bowl of ranch, avocado halves, and fresh dill on a white marble surface with a black-and-white striped kitchen towel.
5 from 4 votes

Buffalo Chicken Salad

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Buffalo Chicken Salad is made with tender, seasoned chicken, crisp greens, crunchy vegetables, creamy avocado, blue cheese or feta, and a flavorful creamy buffalo dressing. It is fresh, satisfying, and easy enough for lunch, dinner, or game-day entertaining.
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 4 servings
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Ingredients 

For the Chicken

For the Creamy Buffalo Dressing

  • ½ cup Frank's RedHot Sauce, more or less to taste
  • ½ cup sour cream
  • ¼ cup ranch dressing, or blue cheese dressing
  • 1 teaspoon fresh dill, minced
  • 1 tablespoon fresh cilantro, minced

For the Salad

  • 6 cups fresh greens, chopped, see notes
  • ⅓ cup fresh cilantro, chopped
  • ½ English cucumber, chopped
  • ½ cup celery, diced
  • ½ cup green onions, chopped
  • ½ cup blue cheese, or feta cheese, crumbled
  • ½ cup tortilla strips
  • 1 apple, diced
  • 1 large avocado, sliced
  • Ranch or blue cheese dressing, for drizzling
  • Frank’s RedHot Sauce, for drizzling

Instructions 

  • Pat the chicken dry with paper towels, then season both sides with the paprika, onion powder, garlic powder, salt, and black pepper.
  • Heat the olive oil in a large skillet set over medium heat. Once hot, add the chicken and cook for 4 to 6 minutes per side, or until golden brown and cooked through.
  • Transfer the chicken to a plate or cutting board and let it rest for 5 minutes, then cut it into bite-sized pieces.
  • While the chicken rests, make the creamy buffalo dressing. In a medium bowl, whisk together the Frank's RedHot Sauce, sour cream, blue cheese dressing or ranch dressing, fresh dill, and fresh cilantro until smooth.
  • Add the chopped chicken to the bowl of dressing and toss until evenly coated.
  • Arrange the chopped greens in a large serving bowl or platter. Top with the cilantro, cucumber, celery, green onions, cheese, tortilla strips, diced apple, and sliced avocado.
  • Spoon the buffalo chicken over the salad and drizzle with extra ranch or blue cheese dressing and additional hot sauce, if desired.
  • Serve immediately.

Notes

  • Thin-sliced chicken breasts cook quickly and work best for this recipe. If needed, slice larger chicken breasts in half horizontally before seasoning.
  • Ranch dressing is my preferred choice for the creamy buffalo dressing because it blends smoothly and has a milder flavor, but blue cheese dressing is delicious if you want a bolder, more classic buffalo-style taste.
  • Blue cheese gives this salad a more traditional buffalo chicken flavor, while feta is a great alternative if you prefer something creamier and less pungent.
  • Romaine is a great choice for the greens, but green leaf lettuce, butter lettuce, spring mix, arugula, or baby spinach also work well.
  • Wait to add the tortilla strips until just before serving.
  • Cut the apple and avocado just before assembling the salad.
  • To make ahead, cook the chicken up to 3 to 4 days in advance and prepare the dressing up to 4 days ahead. Store the components separately in the refrigerator until ready to serve.
  • Leftovers are best stored unassembled. Keep the chicken, dressing, and salad ingredients in separate airtight containers in the refrigerator.

Nutrition

Calories: 491kcal | Carbohydrates: 22g | Protein: 31g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1600mg | Potassium: 1106mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1743IU | Vitamin C: 49mg | Calcium: 173mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 15 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets such as USA Today, Daily Mail, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




5 from 4 votes (3 ratings without comment)

1 Comment

  1. MyssTerree says:

    5 stars
    I didn’t make it exactly like the recipe, but the combo of Buffalo chicken, blue cheese, avocado and bacon set the tone for a wonderful salad. Thanks for the inspiration!

    Reply