Delish Buffalo Chicken Salad Bowl
A zippy, creamy Buffalo chicken salad bowl made with shredded chicken, tangy buffalo sauce and a yogurt-mayo dressing — ready in minutes and perfect for lunches or sandwiches.
Servings: 4
Ingredients
Creamy Dressing
- 3 tbsp full-fat Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp honey to balance heat
- Salt and black pepper to taste
Salad
- 2 1/4 cups shredded cooked chicken rotisserie or leftover chicken works well
- 1/4 cup Buffalo sauce
- 1/3 cup red onion finely diced
- 2 celery stalks trimmed and diced
Garnish (optional)
- 1/4 cup blue cheese crumbles
Instructions
Preparation Steps
- Whisk the Greek yogurt, mayonnaise and honey in a medium bowl until smooth; season with salt and pepper. Taste and adjust sweetness or seasoning as needed.
- Place the shredded chicken in a large mixing bowl and pour the buffalo sauce over it. Use two forks to toss the chicken gently so it’s evenly coated.
- Add the diced celery and red onion to the chicken and toss to combine. This adds crunch and brightness to the mixture.
- Fold the creamy dressing into the buffalo-coated chicken until everything is evenly dressed. Be careful not to overwork the chicken — just fold until coated.
- Cover and refrigerate the salad for at least 20–30 minutes to let flavors meld (it will taste better chilled). If serving immediately, rest 5 minutes at room temperature to let the dressing loosen slightly.
- Serve the buffalo chicken salad in bowls over greens, in a sandwich or with crackers. Finish with blue cheese crumbles if using and an extra drizzle of buffalo sauce for more heat.
Notes
Make ahead: the salad keeps well in an airtight container up to 3 days — add blue cheese just before serving to keep it fresh. For a firmer texture, chill at least 30 minutes so the dressing sets around the chicken.
This recipe is an original creation inspired by classic Delish Buffalo Chicken Salad Bowl flavors. All ingredient ratios and instructions are independently developed.