Buffalo Chicken Salad with Blue Cheese
Bold, tangy, and loaded with texture, this Buffalo Chicken Salad with Blue Cheese takes everyday salad to the next level. Shredded chicken gets tossed in spicy hot sauce, then layered over crisp greens, crunchy veggies, and plenty of creamy blue cheese. It’s a flavor-packed combo that’s hearty enough to stand on its own.
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The best part is how quickly it comes together. Using rotisserie chicken or leftovers makes prep a breeze, and the homemade dressing ties everything together with just the right amount of zing. Every bite balances heat, crunch, and creaminess, making it a salad you’ll actually look forward to eating.
Perfect for meal prep, light dinners, or even game-day spreads, this salad fits just about any occasion. It’s flexible enough to swap in your favorite toppings or whatever you’ve got on hand, and it never disappoints. Fresh, filling, and bursting with flavor, it’s a recipe worth keeping on repeat.
Ingredients
- Cooked chicken breast – Rotisserie chicken works beautifully here or you can use leftover baked or grilled chicken..
- Hot sauce – Adjust to taste if you like it milder or spicier. I like using Franks Red Hot sauce.
- Mixed salad greens – Choose a mix with some crunch for the best texture.
- Cherry tomatoes – Or cut a larger tomato into wedges.
- Celery – Celery is a must!
- Cucumber – I use English cucumbers because they have no seeds and you can eat the skin and all.
- Blue cheese crumbles — I like crumbled Gorgonzola cheese in this recipe, but any blue cheese will work.
- Olive oil
- Apple cider vinegar
- Salt and pepper
How To Make Buffalo Chicken Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
In a stainless steel mixing bowl, toss the shredded chicken with the hot sauce until it’s evenly coated. A non-slip base makes this step quick and clean.
In a large wooden salad bowl, layer the mixed greens, cherry tomatoes, celery, and cucumber. A wide bowl gives you room to toss without squashing the ingredients.
Spoon the buffalo chicken over the greens, then sprinkle with blue cheese crumbles for that creamy, tangy hit.
In a spouted glass prep bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. A silicone-coated flat whisk helps emulsify the dressing in seconds.
Drizzle the dressing over the salad, then use long-handled salad tongs to toss gently. Serve immediately while the greens are crisp and fresh.
Chef Jenn’s Tips
- Use rotisserie chicken to save time — just remove the skin and shred.
- Add more crunch with homemade croutons or crispy fried onions.
- Swap in feta or goat cheese if blue cheese isn’t your favorite.
- Want to bulk it up? Add diced avocado or a handful of chickpeas.
Recommended
Make It A Meal
Pair this salad with baked sweet potato wedges or garlic bread for a heartier plate. It also goes great with a small bowl of soup (like creamy tomato or potato leek) for a cozy combo. For parties, serve it alongside extra celery sticks and more buffalo sauce for dipping.
Storage
Leftovers will keep in an airtight container in the fridge for up to 2 days. To keep things crisp, store the dressing separately and toss just before serving.
Buffalo Chicken Salad with Blue Cheese
Equipment
Ingredients
- 2 cups cooked chicken breast shredded
- ¼ cup hot sauce
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- ½ cup celery thinly sliced
- ½ cup cucumber sliced
- ¼ cup blue cheese crumbles
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
Instructions
- Toss the shredded chicken with the hot sauce in a mixing bowl until evenly coated.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, celery, and cucumber.
- Top the salad with the buffalo chicken and sprinkle with blue cheese crumbles.
- Whisk together the olive oil, apple cider vinegar, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and toss gently before serving.
Notes
Chef Jenn’s Tips
- Use rotisserie chicken to save time — just remove the skin and shred.
- Add more crunch with homemade croutons or crispy fried onions.
- Swap in feta or goat cheese if blue cheese isn’t your favorite.
- Want to bulk it up? Add diced avocado or a handful of chickpeas.
