American
Buffalo Chicken Salad
Tender shredded chicken in a creamy, tangy Buffalo dressing with crisp vegetables, scallions, and optional blue cheese.
4 servings · 15 minutes prep
Ingredients
Main
- 3 cups, shredded
- 1/3 cup
- 3 tbsp, cayenne pepper-style
- 1 tbsp, freshly squeezed
- 1/2 tsp
- 1/2 cup, finely diced
- 1/3 cup, finely diced
- 3 scallions, thinly sliced
- 1/3 cup, optional, or use crumbled feta
- to taste
- to taste, freshly ground
Directions
Method
- In a large bowl, whisk mayonnaise, hot sauce, lemon juice, and garlic powder until smooth and evenly blended.
- Fold in cooked chicken, celery, carrot, and two-thirds of scallions until everything is evenly coated.
- Taste the salad before seasoning because the hot sauce and cheese can both be salty; add kosher salt and black pepper only as needed.
- Gently fold in blue cheese if using, then garnish with the remaining scallions.
- Serve immediately, or cover and refrigerate for up to one day.
- Keep the finished salad creamy and tangy rather than adding enough extra hot sauce to drench the chicken.
