How to Make Creamy Buffalo Chicken Salad

This Buffalo chicken salad recipe is made with shredded chicken, green onion and celery mixed into a creamy, spicy buffalo sauce for an easy lunch or snack idea!

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Buffalo Chicken Salad is simple to make, delicious, and versatile. Spread it on some sourdough bread for a quick sandwich, roll it in a tortilla for a wrap, or enjoy it with crackers. Or, roll it into pinwheels for a fun party appetizer.

Chicken breasts are cooked in the slow cooker, shredded, and then mixed with a few simple ingredients to make this delicious spread. An easy, no-fuss recipe to change up your everyday lunch or snack routine.

What I Love About This Recipe

Quick protein – I like to have protein on hand in the fridge for a quick snack or lunch. This recipe is great for that – it can be made ahead in large batches and stored in the fridge for the week.

Flavorful – Buffalo Chicken Spread is a fun and flavorful twist on the usual chicken salad recipe I make.

So easy! – This recipe takes very little prep time which is great for the busy days of summer.

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Tools to Make Buffalo Chicken Salad

Slow cooker

Tongs

Mixing bowl and fork

Measuring cups and spoons

Ingredients for Buffalo Chicken Salad

Chicken breasts – I buy the Kirkland brand thin-sliced frozen chicken breasts from Costco

Celery

Green onions

Mayonnaise – store-bought or homemade

Buffalo sauce – I like the Primal Kitchen Buffalo Sauce

Salt and pepper

Garlic powder

Onion powder

Instructions

Season the chicken breasts with salt, pepper, and a little garlic and onion powder and place in the slow cooker. Add just enough water to cover the chicken breasts halfway. Cover and turn the slow cooker on high for 4 hours, or on low for 6-8 hours.

I cook frozen thin-sliced chicken breasts on high for 4 hours and they’re perfectly done. If you are cooking thicker chicken breasts from frozen, they may need a little more time.

Remove the chicken breasts from the slow cooker and place in a mixing bowl. Shred the chicken with tongs (or two forks work just fine as well). Cover the chicken and place in the refrigerator to cool.

I like to cook the chicken the night before I plan on making the salad. That way, it can cool in the fridge overnight.

Chop the celery into fine pieces and slice the green onion very thin. Add celery and green onion to the shredded chicken and mix well.

Add the mayo and buffalo sauce to the mixture, mixing thoroughly until well combined. Add salt and pepper to taste.

Store in an airtight container in the fridge for up to a few days. Buffalo Chicken Salad is best enjoyed after it has a chance to sit for a few hours – I like to make it in the morning and refrigerate it for a few hours before lunch time.

If you try this recipe and enjoy it, please come back and leave me a comment below. And please, don’t forget to share!