Spicy Buffalo Chicken Salad: Light, Creamy, and Packed with Protein

When you crave something with a little heat but want to keep it light and nutritious, this Buffalo Chicken Salad recipe is a game-changer. It’s got all the spicy, tangy flavors you love from Buffalo wings, but with the crunch and coolness of a fresh salad. If you’re someone who loves creamy, flavorful dishes that don’t feel heavy, this is the one for you. It’s not only packed with protein but also delivers on texture with crisp celery and carrots. Plus, it’s super easy to throw together, making it an ideal dish for a quick lunch or meal prep.

Photo byInsanelyGoodRecipes

I first stumbled upon this delicious recipe over at Insanely Good Recipes, and I knew I had to share it with you all! It’s one of those dishes you’ll want to have in your weekly rotation, whether you're hosting friends on game day or just need a satisfying lunch that’s big on flavor. Hit that follow button for more tasty recipes like this!

The Story Behind Buffalo Chicken Salad

Buffalo wings originated in Buffalo, New York, in the 1960s, and have since become a beloved dish across the U.S. This salad captures that same bold, tangy flavor but in a healthier, easier-to-eat form. By substituting the traditional fried chicken wings for lean shredded chicken breast and swapping in a lighter dressing made from Greek yogurt and mayonnaise, you get the best of both worlds—rich flavor and balanced nutrition.

Ingredients:

• 4 cups cooked, shredded chicken breast, chilled
• 1/2 cup diced celery
• 1/2 cup shredded carrots
• 1/4 cup finely diced red onion
• 2 scallions, thinly sliced
• 1/3 cup plain nonfat Greek yogurt
• 1/3 cup light mayonnaise
• 1/3 cup Buffalo wing sauce (such as Frank’s RedHot)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried dill weed
• Salt and black pepper to taste
• Optional: 1/4 cup crumbled blue cheese

Instructions:

1. In a large mixing bowl, combine the shredded chicken, diced celery, shredded carrots, red onion, and sliced scallions. The veggies add a lovely crunch that balances the spicy richness of the dressing.
2. In a separate smaller bowl, whisk together the Greek yogurt, mayonnaise, Buffalo wing sauce, garlic powder, and dried dill weed until smooth. This dressing is the heart of the dish, giving you that signature tangy Buffalo flavor but in a healthier way.
3. Pour the dressing over the chicken and vegetable mixture, then gently stir until everything is evenly coated. Don’t rush this step—it’s all about getting that creamy, spicy goodness into every bite.
4. Season with salt and black pepper to taste. For an added punch, fold in the crumbled blue cheese if you’re a fan of that bold, creamy flavor.
5. Cover the salad and refrigerate it for at least 30 minutes. This step allows the flavors to meld together beautifully.
6. Serve the salad chilled, and feel free to garnish it with extra scallions or celery leaves for a bit of extra freshness.

Recipe Tips and Variations:

• Make it a wrap: Spoon the Buffalo chicken salad into a whole wheat tortilla for a quick lunch on the go.
• Low-carb option: Skip the bread and serve it on lettuce wraps or over a bed of greens for a light, low-carb meal.
• Extra heat: Add a dash of cayenne pepper or more Buffalo sauce if you want to kick up the spice level.
• Dairy-free variation: Swap out the Greek yogurt and mayonnaise for a vegan-friendly alternative to make this dish dairy-free.

Side Dish Suggestions:

Pair this Buffalo Chicken Salad with some crispy baked sweet potato fries or a cool cucumber salad. The balance between hot, creamy chicken and refreshing sides is perfect for a well-rounded meal.

Did You Love This Recipe?

If you tried this Buffalo Chicken Salad recipe, let me know how it turned out in the comments below! I’d love to hear your feedback and any creative twists you added. Don’t forget to share this recipe with friends, especially if they’re fans of Buffalo flavor. Follow me for more delicious, easy-to-make dishes that you can enjoy any day of the week!