• Chicken: Cooked chicken is the star! Rotisserie chicken is a fantastic shortcut, offering tender, flavorful meat without any effort. You can also use leftover chicken breasts or thighs. If you don’t have any cooked chicken on hand, try my simple roast chicken recipe for perfectly cooked chicken every time.
• Celery: Adds a refreshing crunch to every bite. Dicing the celery into small pieces ensures a perfect texture in the salad.
• Scallions: I love the mild onion flavor that scallions provide without overpowering the dish. If you’re in a pinch, red onion can be substituted, but be aware that it has a sharper bite.
• Buffalo Sauce: The magic ingredient! My buffalo sauce is a simple combination of creamy mayonnaise, Frank’s Hot Sauce (this is a must for me!), and a touch of garlic powder for subtle savory depth. Feel free to use your favorite brand of hot sauce, but Frank’s is truly the key to an authentic buffalo flavor.

Optional Add-ins: Customize your salad! Shredded cheddar cheese adds extra cheesiness, chopped nuts provide a satisfying crunch, a drizzle of Ranch dressing cools down the heat, shredded carrots add color and sweetness, and blue cheese crumbles offer a tangy kick.

See the complete recipe card below for full ingredient details and quantities.

1. Make the Buffalo Sauce: In a small bowl, whisk together the mayonnaise, hot sauce, and garlic powder until smooth and creamy.
2. Prep the Salad Ingredients: In a large bowl, combine the cooked chicken, diced celery, and sliced scallions.
3. Combine and Serve: Pour the buffalo wing sauce over the chicken mixture and stir until everything is thoroughly coated in the delicious, spicy sauce.

Serving Suggestions: Beyond the Sandwich

This buffalo chicken salad is incredibly versatile! Here are some of my favorite ways to enjoy it:

• On a Sandwich: Pile it high on your favorite bread, roll, or croissant. Toasting the bread adds a delightful crunch.
• As a Lettuce Wrap: A perfect low-carb option! The crisp, cool lettuce provides a refreshing contrast to the creamy, spicy filling.
• In a Wrap: Use a tortilla for an easy, portable meal. Try my recipe for homemade flour tortillas – they only take 30 minutes to whip up and are far superior to store-bought versions!
• With Crackers or Pretzels: Perfect for scooping and snacking! Serve with your favorite crackers, pretzel crisps, or even tortilla chips.
• Over a Bed of Lettuce: Transform it into a hearty, spicy chopped salad. Add extra vegetables like cucumbers, tomatoes, and bell peppers for added crunch and flavor.
• In Cheese Cups: For the ultimate game-day appetizer, serve the buffalo chicken salad inside crunchy cheddar cheese cups. See the recipe below for how to make these cheesy bowls!

Meal Prep and Storage: Make-Ahead Magic

Buffalo chicken salad keeps well in the fridge for up to 3 or 4 days, making it an excellent choice for meal prep. For optimal freshness and convenience, store it in individual servings in separate airtight containers.

Crispy Cheese Cups: The Ultimate Game Day Hack

To make the crispy cheese cups, which are my absolute favorite way to serve this buffalo chicken salad at game day parties (hello, ultimate Super Bowl snack!), simply follow these easy steps:

1. Preheat your oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Finely shred cheddar cheese: Use a good quality cheddar for the best flavor and texture.
3. Form the circles: Sprinkle about ¼ cup of shredded cheese into 5-inch circles on the prepared baking sheet. Make sure to leave at least 2 inches of space between each circle to prevent them from melting together.
4. Bake: Pop the baking sheet into the preheated oven and bake until the edges of the cheese just begin to brown, approximately 5 minutes. Keep a close eye on them, as they can burn quickly!
5. Shape the cups: Remove the baking sheet from the oven and let the cheese cool for about 2 minutes before carefully transferring each circle onto an inverted muffin pan to shape. Gently press the cheese into the muffin cups to create the bowl shape. Let them cool completely on the pan to allow them to set and harden.

Important! Do not let the cheese cool completely on the baking sheet before trying to shape it, or it will not be pliable enough to bend and form the cups!