Buffalo Chicken Salad is a bright, flavorful take on classic buffalo wings, often called Buffalo Ranch Chicken Salad for the creamy, zesty dressing. Built Cobb-style, it features tender buffalo chicken, crisp romaine, crunchy celery, shredded carrots, halved cherry tomatoes, and tangy blue cheese over a bed of greens. Tossed with a bold Buffalo Ranch dressing, each bite balances heat, acidity, and creaminess. Serve it plated for a polished presentation or toss everything together for a fast, crowd-pleasing meal.
This recipe is flexible and easy to adapt. Grilled Buffalo chicken gives the best fresh flavor, but leftover cooked chicken or store-bought rotisserie tossed in buffalo sauce is a convenient shortcut. The Buffalo Ranch dressing doubles as a great dip for vegetables or wings, and the salad can be plated in neat rows or mixed together in a bowl for a quick family-style meal. It’s a reliable recipe you’ll return to again and again.
Why You’ll Love This Buffalo Chicken Salad
- Classic buffalo flavor — bold, tangy, and satisfying.
- Light and refreshing — ideal for warm-weather lunches or dinners.
- Great for leftovers — works with grilled, roasted, or rotisserie chicken.
- Cobb-style components — enjoy ingredients arranged separately or tossed together.
- Protein-forward — filling while still feeling fresh and crisp.
Ingredients You’ll Need
For the Salad
- Cooked chicken — grilled buffalo chicken, rotisserie, or roasted and chopped.
- Romaine lettuce — hearts of romaine for crisp, sturdy greens.
- Carrots — shredded or grated for texture and color.
- Celery — classic crunch and a nod to wing platters.
- Cucumber — fresh, crisp slices or chopped pieces.
- Cherry or grape tomatoes — halved for juicy, sweet bites.
- Blue cheese crumbles — tangy and creamy, a perfect match for buffalo flavor.
- Red cabbage — a little adds color and crunch.
- Scallions — optional, for a fresh onion note and garnish.
For the Buffalo Ranch Dressing
- Sour cream — adds tang and body.
- Mayonnaise — for richness and creaminess.
- Hot sauce — Frank’s RedHot or a similar vinegar-forward sauce for authentic buffalo flavor.
- Fresh chopped herbs — parsley, chives, and dill brighten the dressing.
- Vinegar or lemon juice — balances richness.
- Buttermilk or buttermilk powder — thins the dressing slightly and adds ranch tang.
- Worcestershire sauce — optional, for savory depth.
- Garlic and onion powder — round out the seasoning.
Please refer to the recipe card for exact measurements, salt, and pepper amounts.
Chef’s Tip: Quick & Easy Shortcut
Short on time? Use pre-washed bagged salad greens and store-bought cooked chicken. Toss cubed rotisserie chicken with a few tablespoons of buffalo sauce to mimic grilled buffalo chicken, and serve with the Buffalo Ranch dressing for a fast, flavor-packed meal.
Substitutions and Variations
- Protein swaps — try grilled shrimp, spiced ground turkey, salmon bites, or leftover steak.
- Leafy alternatives — iceberg or a sturdy lettuce mix works well.
- Cheese options — feta offers a milder tang; omit cheese for dairy-free options.
- Make it spicier — increase the hot sauce in the dressing or drizzle extra over the salad.
- Veggie boosts — add avocado or bell pepper for more color and texture.
Chef’s Tip — Store-Bought Chicken Shortcut
If you start with plain rotisserie or pre-grilled chicken, toss it in buffalo sauce for a few minutes so the chicken picks up the flavor before assembling the salad.
How to Make the Best Buffalo Chicken Salad
- Chop romaine into thin ribbons, wash thoroughly, and dry well.
- Chop the remaining vegetables and halve the tomatoes.
- Whisk sour cream, mayonnaise, hot sauce, buttermilk (or powder), onion and garlic powder, salt, and pepper until smooth.
- Stir in fresh herbs and chill at least 30 minutes for the best flavor. Adjust thickness with a splash of milk if needed.
- Place romaine in a large shallow bowl, arrange the chicken and vegetables on top in rows for a Cobb-style presentation, or toss everything together and serve with extra dressing on the side.
Chef’s Tip: Meal Prep — Prep cooked chicken, chopped vegetables, and the dressing in separate airtight containers. Store components separately and assemble just before serving to keep the greens crisp. The dressing will keep 2–3 days refrigerated.
Ways to Enjoy Buffalo Chicken Salad
- Main dish — a bold, satisfying dinner with plenty of protein and crunchy veggies.
- Game day platter — spread components on a large platter for guests to serve themselves and drizzle extra dressing.
- Meal prep bowls — pack greens and toppings separately with dressing in a small container for quick lunches.
- Buffalo “Cobb” twist — add hard-cooked eggs and diced avocado in rows for a striking presentation.
- Build-your-own buffet — set out components so everyone can customize heat level and toppings.
Recipe FAQs
Yes. Shredded or diced leftover and rotisserie chicken work well. Toss the chicken with buffalo sauce to boost flavor before adding it to the salad.
Definitely. Swap Greek yogurt for some mayo to lighten the dressing, use chickpeas or edamame in place of chicken for a plant-based version, or omit cheese for dairy-free options. You can also change the greens to suit preferences.
Spice depends on the hot sauce you choose. Start with less and add more to taste, or serve extra sauce on the side so guests can control the heat. If you prefer no heat, use a different creamy dressing such as avocado ranch or Caesar.
More Great Salad Recipes
Looking for more salad inspiration? Try seasonal and flavorful options that range from bright and herby to rich and creamy.
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Summer Burrata Peach Salad With Prosciutto
-
Cucumber, Tomato and Feta Salad (Greek Salad)
-
Pomegranate and Spinach Salad
-
Hawaiian Salad With Goat Cheese
Did You Make This Recipe?
If you tried this Buffalo chicken salad, please leave a comment and rating — feedback helps others find and enjoy the recipe.
📖 Recipe
Buffalo Chicken Salad
Sally Cameron
Equipment
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salad spinner (optional)
Ingredients
Buffalo salad
- 1 pound cooked chicken, chopped
- 12 ounces hearts of romaine lettuce
- 1 cup grated carrots
- 1 cup chopped cucumber
- 1 cup chopped celery
- 16 cherry or grape tomatoes, halved
- 6 ounces crumbled blue cheese
- ½ cup shredded red cabbage
- ¼ cup chopped scallions
Buffalo ranch dressing (makes extra)
- ½ cup mayonnaise
- ¼ cup sour cream
- 3–4 tablespoons hot sauce (Frank’s or similar)
- 2 tablespoons fresh chopped herbs (parsley, chives, dill)
- 1 tablespoon buttermilk powder or buttermilk
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1 teaspoon Worcestershire sauce (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
Chop and wash romaine
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Chop romaine into thin ribbons, wash, and spin dry. Place the lettuce in a large bowl or on a platter.
Arrange salad and dress
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Arrange chicken, carrots, celery, tomatoes, red cabbage, and blue cheese on top. Drizzle with Buffalo Ranch Dressing and toss lightly if desired. Serve immediately with extra dressing on the side.
Buffalo ranch
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In a medium bowl, combine sour cream, mayonnaise, hot sauce, herbs, buttermilk powder or buttermilk, vinegar or lemon juice (if using), Worcestershire sauce, garlic powder, and onion powder. Whisk until smooth and season with salt and pepper.
Rest and adjust
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Let the dressing rest 5–10 minutes to allow flavors to meld and for any powdered ingredients to hydrate. Thin with a splash of milk if it becomes too thick.
Notes
Nutrition for the dressing is not included with the salad totals; check the dressing notes if you need specific dressing nutrition numbers.
Nutrition
Carbohydrates: 13 g
Protein: 47 g
Fat: 17 g
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