Buffalo chicken salad is what happens when you want heat without the hassle. It’s got just enough kick to keep things interesting, minus the mess of wings and a pile of napkins. This one skips the deep fryer and still brings big flavor with way less fuss. You get crunch, creaminess, and that familiar buffalo vibe without feeling like you need a post-lunch nap. If buffalo chicken salad isn’t already in your weekly rotation, this might be your sign. Get The Recipe Here: Buffalo Chicken Salad
Ingredients in Buffalo Chicken Salad
3 cups cooked, shredded chicken breast (420 g), ½ cup crumbled low-fat cottage cheese (113 g), ½ cup Frank’s Buffalo sauce (120 g), ½ cup plain low-fat yogurt (120 g), 4 large romaine lettuce leaves, washed and dried, ½ cup thinly sliced celery (50 g), ¼ cup finely diced red onion (40 g), 1 tsp salt (5 g), ½ tsp black pepper (2 g), and 1 tsp blue cheese dressing powder (optional, 5 g).
Make the Buffalo Dressing
In a large bowl, whisk together yogurt and Frank’s Buffalo sauce until smooth. Stir in salt, black pepper, and blue cheese powder (if using), then gently fold in the crumbled cottage cheese.
Add Chicken and Veggies
Add shredded chicken, diced red onion, and sliced celery to the bowl. Use a spatula to fold the ingredients together until everything is evenly coated. Taste and adjust seasoning if needed.
Assemble the Salad
Arrange romaine lettuce leaves on a platter or plates. Spoon the buffalo chicken mixture into each leaf to form lettuce boats.
Garnish and Serve
Drizzle with extra Buffalo sauce or sprinkle with more blue cheese powder. Serve immediately, or refrigerate (store lettuce separately for freshness).
Variations and Substitutions for Making Buffalo Chicken Salad
Swap the chicken for grilled shrimp or crispy tofu if you’re looking for a different protein option. To adjust the heat, use mild buffalo sauce or mix in a little honey or ranch dressing to mellow the spice. Add crunch with extras like celery, shredded carrots, or chopped cucumbers. For a low-carb version, serve the salad in lettuce cups or over cauliflower rice instead of greens. You can also switch up the cheese—try blue cheese crumbles for classic flavor or shredded cheddar for something milder.
Tips and Tricks for Making Buffalo Chicken Salad
For a quick prep shortcut, use coleslaw mix or shredded carrots and swap in canned or rotisserie chicken when needed. If you’re making it ahead, just leave out the lettuce until serving—this keeps it fresh and crisp. Leftovers can be repurposed easily as a sandwich filling the next day. When serving a group, choose a mild buffalo sauce to make it more crowd-friendly. It’s a great option for potlucks or picnics where bold flavors meet easy assembly. Get The Recipe Here: Buffalo Chicken Salad
