This Buffalo Chicken Salad is a healthy, flavor-packed meal that’s perfect for busy people and anyone following a keto or paleo lifestyle. With tender shredded chicken, crisp romaine lettuce, crunchy celery, and a tangy buffalo mayo dressing, every bite delivers satisfaction without the carbs. Blue cheese crumbles add a bold, creamy punch, making this salad feel indulgent while staying totally guilt-free. Quick to toss together in just minutes, it’s an easy go-to meal for lunch or dinner that’ll keep you energized and full. If you’re looking for something spicy, hearty, and nourishing — this salad is the answer.
Ingredients
- 1 cup cooked shredded chicken breast
- 2 cups chopped romaine lettuce
- 1/2 cup celery, diced
- 1/4 cup blue cheese crumbles
- 2 tbsp mayonnaise
- 1 tbsp hot sauce (such as Frank’s RedHot)
- 1 tbsp olive oil
- 1/4 tsp garlic powder
Instructions
- In a medium bowl, combine the mayonnaise, hot sauce, olive oil, and garlic powder. Whisk together until smooth to make the buffalo dressing.
- Add the cooked shredded chicken breast to the bowl with the dressing. Mix thoroughly until the chicken is well coated. Set aside to let the flavors soak in.
- Wash and chop the romaine lettuce into bite-sized pieces. Divide evenly between two serving bowls or plates.
- Dice the celery into small, bite-size pieces for crunch and freshness.
- Spoon the buffalo chicken mixture evenly over the beds of chopped romaine lettuce.
- Sprinkle the diced celery evenly over both salads.
- Top each serving with blue cheese crumbles.
- Serve immediately for best texture, or chill in the fridge for up to 15 minutes before serving if desired.
Nutritional Information
Calories: 320
Protein (g): 24
Fat (g): 24
Carbohydrates (g): 4
Fiber (g): 1
Sugar (g): 1
Sodium (mg): 720
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain optimal texture, it’s best to store the salad components (especially lettuce and dressing) separately and combine just before serving. This salad does not freeze well due to the fresh vegetables and mayonnaise-based dressing.
Reheating Instructions
If you’d like to reheat the shredded chicken portion (before mixing it into the salad), place it in a microwave-safe dish and cover with a damp paper towel. Microwave for 30–45 seconds until warmed through. Alternatively, reheat in a skillet over low heat with a drizzle of olive oil. Avoid reheating the salad once it’s fully assembled, as the lettuce and celery can become wilted and soggy.
Additional Ingredients or Swaps
For added protein, include extra shredded chicken or toss in some chopped hard-boiled eggs. To boost fiber and micronutrient content while keeping the dish paleo-friendly, mix in additional vegetables like shredded carrots, diced red bell pepper, or sliced cucumbers. Avocado is a great addition for healthy fats and a creamy texture. If you want a dairy-free option, replace the blue cheese with crumbled cashew cheese or omit it altogether—this still maintains the creamy, spicy profile when blended with the mayo and hot sauce.
