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Chef Jenn’s Buffalo Chicken Salad Recipe for Flavorful Lunch

If you’re craving something tangy, savory, and fresh, my Buffalo Chicken Salad with Blue Cheese Dressing fits the bill. Spicy shredded chicken is paired with crisp vegetables, creamy blue cheese, and a zippy homemade dressing for a satisfying salad that works perfectly as a main course.

A bowl of salad with shredded meat, cherry tomatoes, spinach, cucumber slices, and crumbled cheese, placed next to a fork and a red-and-white checkered napkin.

This Buffalo Chicken Salad is ideal for a quick weeknight dinner, a game day spread, or a summer gathering. The chicken can be prepared in advance and assembled just before serving, making it a convenient make-ahead option.

It’s become a favorite in my household because it delivers bold buffalo flavor, refreshing crunch, and the tang of blue cheese. The combination of spicy chicken, fresh vegetables, and a simple vinaigrette makes it a crowd-pleaser that’s both light and filling.

A white bowl filled with shredded chicken, cherry tomatoes, spinach, cucumber slices, and crumbled feta cheese, placed on a table with a fork and some spinach leaves nearby.

Ingredients

  • Cooked chicken breast – Rotisserie chicken works great, or use leftover baked or grilled chicken, shredded.
  • Hot sauce – Adjust the amount to make the salad milder or spicier. Frank’s RedHot is a classic choice.
  • Mixed salad greens – Pick a mix with some crunchy leaves for the best texture.
  • Cherry tomatoes – Halved, or substitute diced larger tomatoes.
  • Celery – Thinly sliced for crunch.
  • Cucumber – English cucumber is ideal because it’s seedless and you can leave the skin on.
  • Blue cheese crumbles – Gorgonzola or any blue cheese you prefer.
  • Olive oil
  • Apple cider vinegar
  • Salt and pepper – To taste.
Bowls and dishes with mixed salad greens, shredded chicken breast, celery, blue cheese crumbles, cherry tomatoes, cucumber, olive oil, hot sauce, apple cider vinegar, and salt and pepper.

How to Make Buffalo Chicken Salad

Scroll down for the recipe card with measurements and printable instructions.

1. In a bowl, toss the shredded chicken with the hot sauce until evenly coated. If you prefer less heat, reduce the amount of hot sauce and add more to taste at the table.

A bowl of shredded, seasoned jackfruit with a gold spoon, next to a bowl of mixed greens and a red checkered cloth on a white surface.

2. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced celery, and cucumber. Use a bowl with enough room to toss everything without crushing the leaves.

A white bowl filled with sliced cucumbers, cherry tomatoes, celery, and mixed greens sits next to a red and white checkered cloth on a light surface.

3. Top the greens with the buffalo-coated chicken and sprinkle the blue cheese crumbles over the top.

A white bowl containing shredded chicken, mixed greens, and crumbled cheese on a marble surface with a red and white checkered cloth beside it.

4. For the dressing, whisk together olive oil, apple cider vinegar, salt, and pepper in a small bowl until combined. Taste and adjust seasoning as needed.

A glass bowl with whisked vinaigrette and a metal whisk beside a red and white checkered cloth; a salad bowl is partially visible in the corner.

5. Drizzle the dressing over the salad and toss gently to coat everything evenly, taking care not to bruise the greens. Serve immediately with extra hot sauce and celery sticks on the side, if desired.

A white bowl filled with mixed greens, shredded meat, and sliced vegetables, with a wooden spoon, sits on a marble surface next to a red and white checkered cloth.

Chef Jenn’s Tips

  • Use rotisserie chicken to save time — shred or cube it after removing bones and skin.
  • Add extra crunch with homemade croutons, toasted nuts, or crispy fried onions.
  • If blue cheese is too strong for you, swap in feta or goat cheese for a milder tang.

Make It A Meal

Pair this salad with garlic bread, baked sweet potato fries, or a bowl of tomato soup for a more substantial meal. For game-day entertaining, serve alongside extra buffalo sauce and celery sticks for dipping.

A bowl of salad with cherry tomatoes, cucumbers, spinach, chicken, and crumbled cheese, next to a blue checked napkin and sliced cucumber on a white surface.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to maintain crisp greens.

A bowl of salad with shredded meat, cherry tomatoes, spinach, cucumber slices, and crumbled cheese, placed next to a fork and a red-and-white checkered napkin.

Chef Jenn’s Buffalo Chicken Salad

Chef Jenn

A bold, flavorful salad that combines spicy buffalo chicken with crisp greens, crunchy vegetables, and tangy blue cheese. Hearty enough for lunch or dinner and perfect for gatherings.
Prep Time 15 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 226 kcal

Equipment

  • Prep bowl
  • Large salad bowl
  • Whisk
  • Salad tongs

    • Ingredients

    • 2 cups cooked chicken breast shredded
    • ¼ cup hot sauce
    • 4 cups mixed salad greens
    • 1 cup cherry tomatoes halved
    • ½ cup celery thinly sliced
    • ½ cup cucumber sliced
    • ¼ cup blue cheese crumbles
    • 2 tablespoons olive oil
    • 1 tablespoon apple cider vinegar
    • salt and pepper to taste

    Instructions

    • Toss the shredded chicken with hot sauce in a bowl until well coated.
    • In a large salad bowl, combine the greens, cherry tomatoes, celery, and cucumber.
    • Top with the buffalo chicken and sprinkle with blue cheese crumbles.
    • Whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
    • Drizzle the dressing over the salad and toss gently before serving.

    Notes

    Chef Jenn’s Tips

    • Rotisserie chicken speeds up prep—shred or cube after removing bones and skin.
    • Top with croutons, toasted nuts, or crispy fried onions for extra texture.
    • Substitute feta or goat cheese if you prefer a milder cheese flavor.

    Nutrition

    Serving: 1cup
    Calories: 226kcal

    A Note on Nutritional Information

    Nutritional information is an estimate based on common ingredient data and should be used as a guideline only.

    Keyword blue cheese dressing salad, buffalo chicken recipe, Buffalo chicken salad, easy chicken salad recipe, spicy chicken salad
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