There’s something magical about turning leftovers into something crave-worthy—and that’s exactly what this Buffalo Chicken Salad delivers. Born from the need to use up last night’s grilled chicken, this salad has become my go-to for busy weekdays and light, satisfying lunches.

With tender chunks of chicken, crunchy celery, zesty green onions, and a creamy buffalo-ranch combo that hugs every bite—it’s fiery, fresh, and full of flavor.

I first tossed this together on a hot July afternoon, just before a backyard movie night. It was too warm to cook, but I needed something bold and hearty. This salad not only cooled me down but gave me that spicy kick I was craving—without the greasy guilt of buffalo wings.

It’s also surprisingly keto- and low-carb-friendly, making it a smart pick if you’re watching your macros. In fact, high-protein meals like this can help support healthy weight management—something 43% of people say they’re actively working on today.

The texture? Creamy with a touch of crunch. The taste? Like your favorite game-day wings, minus the mess. Pair it with Creamy Coleslaw or a tall glass of Arnold Palmer Cocktail for a summer-perfect plate.

Trust me—this is one of those recipes you’ll keep on rotation.

Why This Is My Go-To Recipe?

High-Protein Buffalo Chicken Salad Recipe!

Grilled Chicken Makeover: I first threw this salad together using leftover grilled chicken, and just like that, it turned into my go-to lunch prep—so much better than a boring old salad.
Low-Carb Without the Blah: It fits right into my low-carb goals without ever feeling like a compromise. It’s hearty, satisfying, and full of bold, crave-worthy flavor.
Dress It Your Way: I’ve played around with different dressings—ranch, blue cheese, even a spoonful of Greek yogurt. Each version still hits the spicy-creamy sweet spot.
My Partner’s Surprise Favorite: I never expected a salad to win over my hot-sauce-obsessed partner, but this one? He asks for it on repeat. Instant dinner harmony.
Clean Eating That Doesn’t Feel Like a Chore: This salad has totally helped me stay on track with clean eating—big flavor, no diet boredom.

Try Some More Chicken Salad Recipe!

Tips You’ll Actually Use!

Use rotisserie chicken, but reheat lightly before mixing
Letting it warm slightly (not hot!) helps the flavors of the dressing and buffalo sauce soak in better—especially if you’re serving it right away.
Balance the heat with a touch of sweetness
If your hot sauce is extra fiery, stir in a teaspoon of honey or a splash of pineapple juice—it tones down the heat without muting the buffalo flavor.
Chop celery and onions small for better texture
A fine dice ensures you get a bit of crunch in every bite instead of random chunks that overpower the salad.
Let it rest for flavor meld
If you’ve got the time, refrigerate the salad for at least 20 minutes before serving. It allows the sharpness of the onion and tang of the buffalo sauce to mellow beautifully.
Turn it into a dip for gatherings
Add a block of softened cream cheese and extra cheese on top, then bake at 350°F until bubbly. Serve with celery sticks or chips—crowd favorite!

Quick Questions?

Q. Can I use frozen chicken for this salad?
Ans: Yes, just make sure it’s fully thawed and cooked before dicing. Leftover rotisserie chicken works great too!

Q. How spicy is this salad?
Ans: The heat depends on your buffalo sauce choice. You can easily adjust by adding more or less sauce to suit your taste.

Q. Can I make this salad ahead of time?
Ans: Absolutely! It actually tastes better after resting for 20–30 minutes in the fridge, but avoid adding celery too early if you want it crisp.

Q. Is there a dairy-free dressing alternative?
Ans: Try a dairy-free ranch or a simple mix of olive oil, lemon juice, and a pinch of garlic powder for a lighter twist.

Q. What’s the best way to store leftovers?
Ans: Keep it in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again.

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