Buffalo Chicken Salad Recipe
This Buffalo Chicken Salad is a zesty, creamy dish that combines tender chunks of cooked chicken with a spicy cayenne pepper sauce, crunchy celery and carrots, and tangy blue cheese. Perfect as a flavorful lunch or a hearty side, this salad is quick to prepare, needs minimal cooking, and is ideal for fans of bold, buffalo-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Ingredients
- 4 cups chopped cooked chicken (leftover or rotisserie)
- 1 cup finely chopped celery
- 3/4 cup finely chopped carrots
Dressing and Flavorings
- 3/4 cup mayonnaise
- 1/2 cup cayenne pepper sauce (like Frank’s RedHot)
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon chopped dill
Instructions
- Prepare Ingredients: Set out a large mixing bowl. Chop the cooked chicken into 1/2 to 3/4 inch chunks, finely chop the celery and carrots into thin pieces, and chop the parsley, chives, and dill. Place all the chopped ingredients into the bowl.
- Mix the Salad: Add the mayonnaise, cayenne pepper sauce, and crumbled blue cheese to the bowl with the chicken and vegetables. Gently fold all ingredients together until everything is evenly combined without breaking down the chicken chunks.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least one hour to let the flavors meld and to serve chilled. Serve as a main dish or a hearty side salad.
Notes
- Using leftover or rotisserie chicken saves time and adds flavor.
- Adjust the amount of cayenne pepper sauce to control the spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Serve on a bed of greens or with crackers for a versatile presentation.
- Can be stored covered in the fridge for up to 3 days.
Find it online: https://cookedbysarah.com/buffalo-chicken-salad-recipe/