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Buffalo Chicken Salad

Creamy chicken salad spiked with spicy buffalo sauce makes for the perfect lunch or party dish! This buffalo chicken salad is super easy to make and is completely addictive. Made with deliciously tender, shredded chicken, it's perfect as a sandwich or with chips or crackers as a dip.
Course Meal Prep
Cuisine American
Keyword easy sandwich, keto, low carb
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 375kcal


  • 4 cups chicken cooked
  • ¾ cup celery finely minced
  • ½ cup sweet onion finely minced
  • 1 cup mayonnaise
  • ½ cup buffalo sauce plus more to taste
  • ½ teaspoon salt
  • black pepper
  • 4-8 tablespoons chicken broth


  • Cook and shred the chicken. (See notes.) Add shredded chicken, celery, sweet onion, mayonnaise, buffalo sauce, salt, and pepper to a large bowl and stir.
  • Add broth one tablespoon at a time until mixture becomes creamy and desired texture. Add more mayonnaise to taste if desired.


  • Chicken: Use precooked chicken or cook your own. Place the chicken breasts in a wide skillet and cover with some chicken broth. Bring the broth to a boil, then reduce the heat to a simmer. Cover your skillet and cook for about 20-25 minutes, or until the chicken is cooked through with an internal temperature of 160º F. Reserve the broth for the salad.
  • How to shred chicken: Use two forks. Stab one fork into a piece of cooked chicken and drag the other across the chicken to shred it. Alternately, put the chicken in a bowl and shred it using a hand mixer on low speed.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 2g | Protein: 22g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1208mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg | Net Carbs: 1g