Craving the spicy kick of buffalo wings but prefer something lighter and fresher? This easy Buffalo Chicken Salad delivers that bold buffalo flavor in a vibrant bowl—ready in just 15 minutes. The trick is a simple chicken wing seasoning that adds depth to the chicken whether you bake it or air-fry it. After cooking, glaze the chicken in buffalo sauce, toss the greens with a creamy dressing, and top with cheese and avocado for a satisfying, healthy meal.
Spice up your next salad!
Over the years I’ve been nicknamed the “queen of buffalo sauce” and even released a cookbook focused on buffalo-style recipes. The sauce is versatile—beyond wings it brightens sauces, bowls, sandwiches, and salads. This buffalo chicken salad is one of my go-to healthy recipes because it’s fast, bold, and easy to prepare any night of the week.
It’s perfect when you want the satisfying flavor of game-day wings without the deep frying. Make it for lunch, a quick dinner, or bring it to a potluck—the fresh greens and spicy-sauced chicken make a memorable combination.
Key ingredients
The photo above gives a clear visual for shopping. Below are notes on a few specific items used in this salad. For the full ingredient list with measurements, see the recipe card below.
- Chicken wing seasoning – a simple mix of pantry spices adds instant flavor. You can mix this up ahead of time and store it in the pantry for months; it’s the secret to elevating the chicken used in this salad.
- Greens – use whatever mix you have on hand; a 50/50 blend of baby spinach and spring mix or peppery arugula works especially well here.
- Salad dressing – a jalapeño ranch or a classic ranch pairs perfectly with buffalo sauce. Blue cheese dressing is another traditional and delicious option.
- Cheese – Monterey Jack, pepper jack, or blue cheese crumbles all work. Choose based on the flavor and texture you prefer.
Instructions
I’ve included step-by-step photos to make this easy to follow. For the full recipe details, see the recipe card further down.
To assemble the salad: toss the lettuce, shredded carrots, diced celery, and red onion together in a large bowl. Combine a portion of buffalo sauce with ranch dressing and toss the greens to coat. Slice the cooked chicken and arrange it on top of the dressed greens. Finish with shredded cheese, sliced avocado, and diced green onions.
Make it like your favorite restaurant
Want to customize this salad to match familiar restaurant styles? Here are a few tasty variations:
- Sweetgreen-style: add quick-pickled red onions, cherry tomatoes, cilantro, and a dusting of za’atar. Swap mixed greens for shredded kale and chopped romaine, and use Caesar dressing in place of ranch for a different flavor profile.
- Chili’s-inspired: use breaded boneless wings instead of plain chicken, add cooked chopped bacon, blue cheese crumbles, pico de gallo, and crunchy tortilla strips on top.
- Just Salad-style: include shredded red cabbage, crispy fried onions, and sliced cucumbers; finish with shredded white cheddar for a crisp, colorful bowl.
These simple swaps let you tailor the salad to your taste or recreate restaurant favorites at home.
Buffalo Chicken Salad
Ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons chicken wing seasoning
- ½ cup buffalo sauce, divided
- 8 cups mixed greens (or chopped romaine)
- ½ cup shredded carrots
- ½ cup diced celery
- ½ cup finely diced red onion
- ¼ cup ranch dressing
- 1 cup shredded Monterey Jack cheese
- 1 avocado, sliced
- ½ cup diced green onions
Equipment
- Air fryer (or an oven; instructions provided)
Instructions
- Slice each chicken breast in half through the middle to make thinner cutlets. Season both sides evenly with the chicken wing seasoning.
- Place the seasoned chicken in an air fryer at 400°F and cook for 10 minutes. (See oven directions in the notes below.)
- While the chicken cooks, combine the mixed greens, shredded carrots, diced celery, and red onion in a large bowl. Mix ¼ cup buffalo sauce with ¼ cup ranch dressing and toss the salad to coat.
- After the first 10 minutes of cooking, flip the chicken, brush with the remaining ¼ cup buffalo sauce, and air fry for an additional 2 minutes at 400°F to set the glaze.
- Remove the chicken, brush with any leftover sauce, then slice or dice it.
- Divide the dressed salad between four bowls. Top with the sliced chicken, shredded Monterey Jack, sliced avocado, and diced green onions. Serve immediately.
Notes
- Oven method: Preheat to 425°F. Place sliced, seasoned chicken on a baking sheet and bake for 13 minutes. Flip, glaze with buffalo sauce, and bake 2 more minutes.
- Add crunch: Top with toasted breadcrumbs, croutons, tortilla strips, or crispy roasted chickpeas for texture.
- Make-ahead and storage: Store leftover chicken and salad components separately in airtight containers. Chicken will keep in the refrigerator for 3–4 days. Dress the greens just before serving to prevent sogginess.
- Dietary note: This salad is naturally gluten-free when using gluten-free buffalo sauce and seasonings.
Nutrition Facts (per serving)
More buffalo chicken recipes
If you enjoy this salad, try these other buffalo chicken ideas for different meals and occasions.
Buffalo Chicken Dip
Buffalo Chicken Pasta
Buffalo Chicken Smash Burger
