Buffalo Chicken Salad with Blue Cheese and Celery

Okay, full disclosure: I once tried to eat this salad with a fork in one hand and a TV remote in the other, and it turned into a glorious, sticky, blue-cheese-flecked mess — so consider this your formal warning and an invitation. I love this Buffalo Chicken Salad because it gives you all the tangy heat of a wings plate without the greasy napkins and the workout afterward. Bright green celery, crunchy lettuce, spicy-sweet buffalo sauce, and those salty pockets of **blue cheese** make each bite a little party. It comes together fast, smells like a bar on game night (in the best way), and feels like treating myself even on a weeknight.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 8 minutes (if warming chicken)
• Total Time: 23 minutes

Why This Recipe is Awesome

This salad hits so many satisfying notes: crisp **celery** and lettuce, creamy **blue cheese**, and a bright, vinegary buffalo kick that wakes up your taste buds. It’s fast enough for a weeknight but pretty enough for guests. Plus, you get the addictive crunch and saucy nap-inducing goodness of buffalo wings without deep-frying a single thing. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 6 cups chopped romaine or mixed greens
• 3 cups cooked shredded chicken (rotisserie or leftover), about 12 oz
• 3 stalks **celery**, thinly sliced (about 1 cup)
• 1 cup shredded carrots (or 2 medium carrots, grated)
• 4 green onions, thinly sliced
• 1/2 cup **blue cheese** crumbles (plus extra for garnish)
• 1/4 cup chopped fresh parsley or chives (optional, brightens the salad)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1/3 cup **buffalo sauce** (store-bought like Frank’s RedHot or homemade – see tip)
• 3 tbsp **unsalted butter**, melted (or see substitution below)
• 1/4 cup plain Greek yogurt or ranch dressing (for creamy drizzle)
• 1 tbsp lemon juice
• 1 tsp honey (balances heat)
• Optional: extra blue cheese dressing for serving

How I Make It

Step 1:

Warm a small skillet over medium heat for 3–4 minutes. While it heats, toss your shredded **chicken** with a pinch of salt and pepper. If you like a little char, toss the chicken into the skillet for 2–3 minutes until you hear a light sizzle and the edges brown — that toasty smell always gets me. If you’re using rotisserie straight from the store, you can skip the pan and just warm the chicken in the microwave for 45–60 seconds.

Step 2:

Make the quick buffalo sauce: whisk together 1/3 cup buffalo sauce, 3 tbsp melted butter, 1 tsp honey, and 1 tbsp lemon juice in a bowl. Taste and adjust — more honey if you want tame heat, more buffalo if you like it fiery. If you want creamy sauce, fold in 1/4 cup Greek yogurt now.

Step 3:

Toss the warm chicken with about 2/3 of the buffalo sauce until well coated and glossy. The hot chicken will soak up flavor like a little sponge. Arrange the **greens**, shredded carrots, sliced **celery**, and green onions in a large bowl or on a platter so everything looks bright and colorful — that fresh crunch contrasts perfectly with the saucy chicken.

Step 4:

Scatter the buffalo-coated chicken over the salad. Crumble the **blue cheese** across the top in generous pockets. I love when warm chicken hits cold salad because the cheese starts to soften slightly and delivers those melty, salty bites. Add a few more drizzles of buffalo sauce if you want an extra hit.

Step 5:

Finish with a drizzle of yogurt or ranch, a sprinkle of chopped parsley or chives for color, and a final grind of black pepper. Serve immediately so the chicken stays warm and the celery keeps its snap. If you make this ahead, keep the sauce and chicken separate and toss just before serving.

Pro Tips

• Use a **rotisserie chicken** for speed and deep flavor; shred with two forks for perfect texture.
• If you want extra crisp, place shredded chicken on a baking sheet under the broiler for 2–3 minutes to get crunchy edges — watch closely!
• For a lighter version, swap half the butter in the buffalo sauce for olive oil and use plain Greek yogurt instead of ranch.
• Make your own buffalo sauce: whisk 1/3 cup hot sauce with 3 tbsp butter and 1 tsp honey — the aroma alone sells the salad.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ firm tofu: Press tofu, cut into cubes, toss with buffalo sauce, and crisp in a skillet for a vegetarian option (flavor changes to bemore plant-forward).
• Blue cheese ↔ feta: Feta gives tang without strong funk if someone dislikes blue cheese.
• Greek yogurt ↔ sour cream or ranch: Greek yogurt lightens calories while keeping creaminess.
• Dairy-free option: Use a vegan butter and dairy-free blue-style cheese, or skip the cheese and add sliced avocado for creaminess.
• Gluten-free: Salad is naturally gluten-free — just double-check your buffalo sauce label.

Variations & Tips

• Make it kid-friendly: Mix buffalo sauce with extra honey to tame the heat and serve sauce on the side.
• Buffalo cauliflower: Roast cauliflower florets at 425°F for 20–25 minutes, toss with sauce, and use in place of chicken.
• Make it a grain bowl: Add 1 1/2 cups cooked quinoa or brown rice for a heartier meal.
• Spicy-sesame twist: Add a drizzle of sesame oil and toasted sesame seeds for an Asian-fusion kick.
• Party platter: Serve deconstructed — chicken, celery, and dressings in bowls so guests build their own.
• Creative twist: Add pickled red onions for a bright, tangy pop against the rich cheese.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the chicken and wash/chop all veggies up to 24 hours ahead. Store components separately in airtight containers and toss everything together within an hour of serving so the greens stay crisp.

Can I double the recipe?

Sure thing. Use a larger bowl or two trays if you warm chicken under the broiler. If doubling sauce, taste as you go; sometimes you need slightly less heat per serving.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for warm, fragrant chicken with slightly crisped edges (if you seared or broiled it) and bright, crunchy celery. Cooked chicken should reach 165°F if you check with a thermometer.

What if I don’t have ingredient X?

Out of blue cheese? Use feta or goat cheese. No buffalo sauce? Mix hot sauce with melted butter, vinegar, and a pinch of sugar — instant substitute.

How I Like to Serve It

I pile this salad high in a shallow bowl so you get chicken, cheese, and celery in every bite. Serve with crusty bread or tortilla chips for scooping, and an ice-cold beer or crisp Sauvignon Blanc. It shines at game night, makes a proud weeknight dinner, and travels well for potlucks when you bring the dressing separately.

Notes

• Store leftovers in an airtight container for up to 3 days; keep dressing separate to preserve crunch.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Make it messy, make it loud with flavor, and enjoy every crunchy, spicy, creamy bite — now go impress someone — or just yourself — with your homemade masterpiece!