Back in Texas summers, we lived off chicken salad. But I didn’t grow up with Buffalo sauce in mine. That came later after I moved out and started experimenting with ways to add spice without losing that creamy, comforting texture I loved. The first version was rough (I used ranch and too much hot sauce), but eventually I found the balance. This Buffalo Chicken Salad was born out of those trial-and-error weekends, often scribbled down on napkins after a late-night test in my kitchen. It’s now one of my go-to recipes when I want something healthy but still bursting with flavor.
I love that it uses Greek yogurt instead of mayo it gives a smooth, protein-rich base that pairs perfectly with spicy Buffalo sauce. And when you bite into that mix of tender chicken and crisp celery, it just hits right. It’s one of those meals that reminds me why I cook not just for taste, but to share what I’ve learned.
Want more salads that don’t sacrifice flavor for health? Check out these tangy and creamy Greek Chicken Tzatziki Bowls or try a protein-packed alternative like Cottage Cheese Egg Salad that’s just as easy to prep.
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Why Buffalo Chicken Salad Is the Perfect Everyday Meal
Easy to Make, Easy to Love
Buffalo Chicken Salad doesn’t need fancy tools or hard-to-find ingredients. Shred some cooked chicken (rotisserie works great), mix it with crunchy chopped celery and green onions, stir in nonfat Greek yogurt and your favorite Buffalo sauce and you’re done. The hardest part might be resisting a second bowl. It’s also great as meal prep: it stores beautifully in the fridge for 3–4 days, making lunches a breeze.
Packed with Protein, Not Guilt
Most chicken salads are heavy on mayo and light on actual nutrition. Not this one. Thanks to nonfat Greek yogurt and lean chicken breast, each serving gives you a serious protein punch with fewer calories. This salad satisfies hunger while keeping things light. The use of Greek yogurt also adds gut-friendly probiotics and calcium, making it a win-win on the health front.
If you’re into creamy recipes with bold flavors, don’t miss my cheesy twist on a classic in Cowboy Butter Chicken Linguine. Or try the Antipasto Salad for a no-cook lunch that’s equally bold and delicious.
Buffalo Chicken Salad Ingredients and Smart Substitutions
Simple Ingredients That Work Together
One of the things I love most about this Buffalo Chicken Salad is how easy it is to pull together using ingredients you probably already have. At the heart of the dish is shredded chicken preferably from a rotisserie or leftover baked chicken breasts. The protein base is then elevated with crunch from celery and green onion, and balanced with the creaminess of nonfat Greek yogurt. For the signature heat, we use Buffalo sauce, plus a squeeze of fresh lemon for brightness and pantry staples like garlic powder, paprika, salt, and pepper for depth.
Here’s a quick breakdown of the exact ingredients:
- 4 cups shredded chicken
- 2 stalks celery, finely chopped
- 4 stalks green onion, finely chopped
- 1 cup nonfat Greek yogurt
- ⅓ cup Buffalo sauce
- Juice of ½ a large lemon
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
And yes it’s naturally gluten-free if your Buffalo sauce is certified gluten-free, which most brands are.
Speaking of brands, I personally love using Frank’s RedHot Buffalo Wings Sauce it hits the perfect balance of tang, spice, and flavor without overpowering the creamy texture.
Substitutes That Keep the Flavor
Don’t have Greek yogurt? Swap with cottage cheese (blended smooth) or a low-fat mayo if that’s more your style. If you’re dairy-free, try a coconut-based yogurt with a squeeze of lime to cut the sweetness. Not a fan of green onions? Chives or finely diced red onion work beautifully.
If you’re already enjoying clean comfort dishes, the Chicken Potato Broccoli Casserole is another great protein-packed dinner idea. Or pair this salad with crisp and tender Air Fryer Acorn Squash for a complete, veggie-forward plate.
How to Make Buffalo Chicken Salad + What to Serve With It
Quick Steps to a Flavorful Salad
Making this Buffalo Chicken Salad couldn’t be easier. Whether you’re tossing it together for lunch or prepping ahead for the week, it comes together in under 15 minutes. Here’s exactly how I do it:
- Shred your cooked chicken and place it in a large mixing bowl. Rotisserie works great, but poached or baked chicken breast works too.
- Add finely chopped celery and green onion to the bowl. This adds the perfect crunch.
- In a small separate bowl, whisk together the Greek yogurt, Buffalo sauce, lemon juice, garlic powder, paprika, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss to coat everything evenly.
- Taste and adjust seasoning if needed add more salt, Buffalo sauce, or lemon juice depending on your spice level.
That’s it. Scoop it onto a plate, stuff it into a wrap, or load it up on romaine leaves for low-carb lettuce boats.
If you’re a fan of savory heat balanced with creamy textures, this salad is right in line with recipes like my Butter Chicken Recipe, which leans into bold spice profiles.
Serving Suggestions That Complete the Dish
Buffalo Chicken Salad is incredibly versatile, and honestly, how I serve it depends on the mood of the day. On busy weekdays, I’ll scoop it into crunchy romaine lettuce cups with a sprinkle of blue cheese crumbles and extra celery for a low-carb lunch that still feels indulgent. If I’m prepping for a casual brunch, I love serving it on mini toasted slider buns or inside halved croissants something about the spicy filling against buttery bread just works. It’s also fantastic in wraps with spinach and sliced avocado, or piled onto rice cakes for a light snack.
For brunch or weekend gatherings, I like to serve it alongside sliced cucumbers, cherry tomatoes, and my Cottage Cheese Ranch Dip for a veggie platter that balances out the spice. And when I’m feeling nostalgic for Texas summers, I pair it with sweet iced tea and end the meal with my go-to Peach Cobbler Recipe because nothing cools off Buffalo heat like a spoonful of warm, cinnamon-kissed peaches.
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Buffalo Chicken Salad That Packs Flavor and Protein in Every Bite
- Total Time: 10 minutes
- Yield: 4 servings
Description
Creamy, spicy, protein-rich Buffalo Chicken Salad with Greek yogurt and fresh crunch from celery and green onion.
Ingredients
4 cups shredded chicken
2 stalks celery, finely chopped
4 stalks green onion, finely chopped
1 cup nonfat Greek yogurt
⅓ cup Buffalo sauce
½ large lemon, juice of
1 tsp garlic powder
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
Instructions
1. Shred the cooked chicken into bite-size pieces.
2. Finely chop the celery and green onions.
3. In a small bowl, whisk together Greek yogurt, Buffalo sauce, lemon juice, garlic powder, paprika, salt, and pepper.
4. Combine the chicken and chopped veggies in a large bowl.
5. Pour the dressing over and toss until evenly coated.
6. Taste and adjust seasoning as needed.
7. Serve chilled or immediately.
Notes
Store leftovers in an airtight container for up to 4 days.
Use dairy-free yogurt to make this recipe dairy-free.
Add blue cheese crumbles or avocado for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Final Thoughts
This Buffalo Chicken Salad hits that perfect note between flavor-packed and guilt-free. It’s bold without being heavy, creamy without mayo, and totally flexible for lunches, snacks, or meal-prep Sundays. Whether you’re stuffing it into a croissant, scooping it with cucumbers, or serving it alongside creamy dips, this salad is one of those recipes that proves healthy doesn’t have to mean boring. And if you’re craving more flavor-forward meals like this, don’t miss my Butter Chicken or tangy Greek Chicken Bowls next.
Common Questions About Buffalo Chicken Salad
Yes! This Buffalo Chicken Salad is packed with lean protein from shredded chicken and nonfat Greek yogurt instead of mayonnaise. It’s low in carbs, high in flavor, and delivers a satisfying meal without excess calories. It’s a great option for meal prep, clean eating, or a balanced lunch on busy days.
I typically use Frank’s RedHot Buffalo Wings Sauce. It’s the gold standard when it comes to flavor, heat, and consistency—and it pairs perfectly with the creamy yogurt base. That said, feel free to use your favorite brand, just make sure to check for hidden sugars or gluten if you’re watching those.
You can serve Buffalo Chicken Salad on lettuce cups, in wraps, or with whole grain crackers. For sides, I love pairing it with Air Fryer Acorn Squash, veggie sticks, or a spoonful of Cottage Cheese Ranch Dip. For a Southern-style brunch plate, add a slice of Peach Cobbler to round out the meal.
It is naturally gluten-free as long as you use a certified gluten-free Buffalo sauce. Most hot sauces and yogurt brands are also gluten-free, but it’s always a good idea to double-check labels.
