Buffalo Chicken Salad
I make this buffalo chicken salad recipe with tender pieces of chicken, crunchy carrots and celery, plus fresh herbs and punchy blue cheese crumbles, all combined in a creamy and spicy Cayenne pepper dressing. It has just the right balance of bold and rich flavors I want from traditional chicken wings, but in salad form I can scoop up with crackers, load into sandwiches, or eat straight from the bowl with a spoon!
Servings: 8 Servings
Calories: 286kcal
Ingredients
- 4 cups chopped cooked chicken leftover or rotisserie
- 1 cup finely chopped celery
- 3/4 cup finely chopped carrots
- 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
- Set out a large mixing bowl. Chop the chicken, vegetables, and herbs. (I like to leave the chicken in 1/2 - 3/4 inch chunks, but cut the celery and carrots pretty thin.) Place them all in the bowl.
- Add in the mayonnaise, cayenne pepper sauce, and crumbled blue cheese. Gently mix until well combined.
- Cover and refrigerate for at least 1 hour, or until ready to serve.
Video
Notes
This is a fabulous buffalo chicken salad recipe to prep once and enjoy throughout the week. Keep it in an airtight container in the fridge and it will last for up to 5 days.
Nutrition
Serving: 6oz | Calories: 286kcal | Carbohydrates: 2g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 700mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2307IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg