Buffalo Chicken Dip Salad Recipe

This creamy, spicy Buffalo Chicken Dip Salad is made with shredded chicken, hot sauce, and crunchy celery, ready in just 15 minutes. The tangy buffalo dressing coats the chicken while the celery adds a refreshing snap. I love making this for quick lunches when I crave the classic dip flavors.

What Makes This Version Different

I always struggled to justify making a heavy baked dip for a simple weekday lunch. Transforming those bold flavors into a chilled salad solved that problem instantly.

Initially, I skipped the cream cheese to save time, but the texture felt too thin. Blending a small amount of softened cream cheese with mayonnaise creates that authentic dip consistency.

Jump to Recipe

Buffalo Chicken Dip Salad Ingredients

• 3 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup cream cheese, softened
• 1/3 cup buffalo sauce
• 1/2 cup celery, finely diced
• 1/4 cup sharp cheddar cheese, shredded
• 2 tbsp green onions, chopped
• 1/4 tsp garlic powder

How To Make Buffalo Chicken Dip Salad

1. Mix The Base: In a large bowl, whisk together the mayonnaise, softened cream cheese, buffalo sauce, and garlic powder until completely smooth.
2. Add The Crunch: Stir the diced celery, cheddar cheese, and green onions directly into the creamy buffalo dressing.
3. Fold In Chicken: Add the shredded chicken to the bowl and gently fold until every piece is evenly coated in the sauce.
4. Chill And Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld before serving.

Recipe Tips

• Soften the cream cheese: Cold cream cheese will leave lumps in your dressing, so let it sit at room temperature for an hour first.
• Dice celery finely: Large chunks of celery will overpower the chicken, so keep the cuts small and uniform for the best texture.
• Use rotisserie chicken: Store-bought rotisserie chicken saves time and adds a great savory flavor to the base.

What To Serve With Buffalo Chicken Dip Salad

Serve this over a bed of crisp romaine lettuce for a low-carb lunch. It also works beautifully scooped up with sturdy tortilla chips or stuffed into a soft wrap.

How To Store

Store the salad in an airtight container in the fridge for up to 3 days. Do not freeze this recipe, as the mayonnaise and cream cheese will separate when thawed.

FAQs

Can I use canned chicken?

Yes, canned chicken works well in a pinch. Just drain it thoroughly and flake it apart before mixing to prevent a watery salad.

Is this salad very spicy?

It has a moderate kick from the buffalo sauce. You can reduce the hot sauce by half for a milder version.

Can I substitute the mayonnaise?

Plain Greek yogurt makes a great high-protein substitute for mayonnaise in this recipe. It adds extra tanginess that pairs well with the hot sauce.

Nutrition

• Calories: 280 kcal
• Total Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 75 mg
• Sodium: 650 mg
• Total Carbohydrate: 3 g
• Protein: 18 g

Try More Recipes:

• Buffalo Chicken Dip Nachos Recipe
• Buffalo Chicken Dip Wonton Cups Recipe
• Buffalo Chicken Dip Stuffed Peppers Recipe