Buffalo Chicken Salad is loaded with spicy air-fried chicken, crisp lettuce, tomatoes, cucumber, celery, and red onion, then finished with a creamy homemade buffalo ranch dressing. It’s a fresh and filling lunch or easy dinner with plenty of Buffalo flavor.
I love Buffalo chicken, but sometimes I want all that spicy flavor without making wings or a heavier meal. This salad gives me the Buffalo flavor I’m craving with plenty of fresh, crunchy vegetables and a creamy dressing to balance the heat.
Why I Love This Recipe. 🌶️🥗💙
About the Ingredients ⭐
- Chicken Breast: Boneless, skinless chicken breast works well and cooks quickly in the air fryer.
- Frank’s RedHot Sauce: Adds the classic Buffalo flavor to both the chicken and dressing.
- Honey: Balances the heat and helps give the chicken a sweet-spicy coating.
- Ranch Seasoning: Adds that familiar ranch flavor to the chicken and creamy dressing.
- Salad Greens: Use your favorite lettuce or salad mix as the base.
- Tomatoes, Celery & Cucumber: Add freshness and plenty of crunch.
- Red Onion: Adds a sharp bite. Use as much or as little as you like.
- Greek Yogurt & Mayonnaise: Create a creamy base for the homemade Buffalo ranch dressing.
- Fresh Parsley: Adds fresh flavor and color to the dressing.
Be sure to check out the full recipe and ingredient list below
How to Make Buffalo Chicken Salad
Step 1: Mix the hot sauce, honey, and ranch seasoning. Coat the chicken breast with the mixture.
Step 2: Air fry the chicken until cooked through to 165°F, then let it rest before slicing.
Step 3: Add the salad greens, tomatoes, celery, cucumber, and red onion to a bowl.
Step 4: Mix the hot sauce, Greek yogurt, mayonnaise, ranch seasoning, and parsley to make the Buffalo ranch dressing.
Step 5: Top the salad with sliced Buffalo chicken, drizzle with the dressing, and serve.
Tips I Found Helpful 💙
- Coat the chicken well: Make sure the Buffalo mixture covers the chicken evenly for plenty of flavor.
- Check the temperature: Cook the chicken until the center reaches 165°F.
- Let the chicken rest: Give it about 5 minutes before slicing to help keep it juicy.
- Keep the vegetables dry: Dry the lettuce and vegetables well so the salad doesn’t become watery.
- Dress just before serving: Add the Buffalo ranch dressing right before eating to keep everything crisp. 🌶️🥗
FAQs About Buffalo Chicken Salad
Can I make Buffalo Chicken Salad ahead of time?
Yes. Prepare the chicken, vegetables, and dressing ahead of time, but store them separately. Assemble and dress the salad just before serving.
Can I use leftover chicken?
Yes. Leftover cooked chicken works well. Toss it with a little Frank’s RedHot Sauce before adding it to the salad for more Buffalo flavor.
How do I store leftover Buffalo Chicken Salad?
Store the chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3–4 days. A dressed salad is best eaten right away.
Can I make the Buffalo ranch dressing less spicy?
Yes. Reduce the amount of hot sauce or add a little more Greek yogurt to make the dressing milder.
Can I add blue cheese?
Absolutely. Crumbled blue cheese is a great addition if you like that classic Buffalo chicken combination.
More Salad Recipes I Love
Buffalo Chicken Salad
Ingredients
For the Buffalo Chicken
- 1 chicken breast
- 1 tablespoon Frank’s RedHot Sauce
- 2 tablespoons honey
- 1 tablespoon ranch seasoning
For the Salad
- 4 cups salad greens
- 12 cherry tomatoes, halved
- 2 celery stalks, chopped
- ½ cucumber, chopped
- Red onion, chopped, to taste
For the Buffalo Ranch Dressing
- 1 tablespoon Frank’s RedHot Sauce
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon ranch seasoning
- 4–5 sprigs fresh parsley, chopped
Instructions
Step One: Marinate Chicken
- Mix one teaspoon of ranch seasoning, half Frank’s sauce, and honey.
- Pour into a bag with a zip fastener, and add the chicken breast.
- Allow marinating for at least 15 minutes.
Second Step: Air Fry Chicken
- Transfer the marinated breast to the basket of the air fryer, and fry at 375 F for 15 minutes.
- Drizzle with remaining sauce every 5 minutes.
- Then flip to the other side and fry for another 5 minutes or until chicken reaches 165 degrees.
Third Step: Assemble Salad
- Transfer the salad mix to a large bowl. I
- Add chopped cucumber and chopped celery stalk.
- Add halved cherry tomatoes and chopped red onion.
- Cut the chicken breast into slices, and put them on top of the vegetables.
Last Step: Make Dressing
- Combine mayonnaise, yogurt, Frank’s sauce, one teaspoon of ranch seasonings, and chopped parsley, and stir to combine.
- Drizzle dressing over salad and serve immediately
Notes
Let the chicken rest for 5 minutes before slicing. Keep the dressing separate until serving so the salad stays crisp.
Nutrition Information:
Yield:
2Serving Size:
1 saladAmount Per Serving: Calories: 452Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 66mgSodium: 855mgCarbohydrates: 42gFiber: 7gSugar: 30gProtein: 27g
