Creamy Buffalo Chicken Salad with Rotisserie Chicken (Sandwich, Wrap, or Salad)
This creamy buffalo chicken salad is made with tender rotisserie chicken, crunchy celery, and blue cheese crumbles in a rich, tangy buffalo dressing. Serve it on a sandwich, in lettuce wraps, or over a green salad for an easy lunch or dinner.
Ingredients
- 1 pound shredded chicken such as rotisserie chicken
- ½ cup celery sliced
- ¼ cup red onion finely diced
- ½ cup Frank's RedHot Sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream or plain Greek yogurt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup blue cheese crumbles
- 2 tablespoons green onions sliced
For the optional green salad
- 6 cups romaine lettuce chopped
- 1 cup shredded carrots
- ½ cup celery sliced
- ½ cup cucumber diced
- ⅓ cup red onion finely diced
For lettuce wraps
- 1 head butter lettuce
For sandwiches
- 8 slices bread
- 4 slices mozzarella cheese
- 4 slices tomato
- 4 large lettuce leaves
Instructions
- Place the rotisserie chicken into a large bowl and add the sliced celery and red onion. Mix well.
- In a smaller mixing bowl, combine the buffalo sauce, mayonnaise, sour cream, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Pour the sauce over the chicken mixture and mix until all the chicken is coated. Cover and refrigerate for at least 1 hour.
- Mix the chicken salad after refrigerating, and add half the blue cheese and mix again. Sprinkle the remaining blue cheese and green onions on top.
- If you want to make this into a green salad, then start by adding the lettuce as the base. Add the carrots, followed by the celery, cucumber, and red onion. Toss together. Add buffalo chicken salad on top and serve.
Notes
Nutrition facts do not include optional components such as lettuce wraps or green salad ingredients.
Keep it cold and don't leave it out at room temperature for more than 2 hours. Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Do not freeze. The mayo and sour cream separate and turn watery once thawed.
Nutrition
Calories: 312kcal | Carbohydrates: 5g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1565mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
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