Name: Buffalo Chicken Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: Buffalo Chicken Marinade:; 1 tbsp Frank’s Red Hot Sauce; 2 tbsp honey; 1 tbsp ranch seasoning; 1 chicken breast; For the Salad:; 1 cup salad mix; 12 cherry tomatoes, halved; 2 celery stalks, chopped; 1/2 cucumber, chopped; Chopped red onion; Homemade Dressing:; 1 tbsp Frank’s Red Hot Sauce; 3 tbsp Greek yogurt; 2 tbsp mayonnaise; 1 tsp ranch seasoning; 4-5 sprigs fresh parsley, chopped

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This Buffalo Chicken Salad is my ideal mix of spicy, fresh, and creamy. I air-fry a marinated chicken breast in tangy buffalo sauce and honey, then serve it over crisp veggies with a cool, herby dressing. It’s light yet filling, and it always satisfies when I’m craving something bold and refreshing.

Why You’ll Love This Recipe

I love how this salad balances heat from the buffalo sauce with the cooling effect of Greek yogurt and fresh parsley. The air-fried chicken is juicy and flavorful, and the dressing ties everything together beautifully. It’s quick, protein-packed, and perfect for a solo lunch or an easy dinner. Buffalo Chicken Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Buffalo Chicken Marinade

Frank’s Red Hot Sauce (1 tablespoon)
Honey (2 tablespoons)
Ranch seasoning (1 tablespoon)
Chicken breast (1)

For the Salad

Salad mix (1 cup)
Cherry tomatoes, halved (12)
Celery stalks, chopped (2)
Cucumber, chopped (½)
Red onion, chopped (to taste)

For the Homemade Dressing

Frank’s Red Hot Sauce (1 tablespoon)
Greek yogurt (3 tablespoons)
Mayonnaise (2 tablespoons)
Ranch seasoning (1 teaspoon)
Fresh parsley, chopped (4–5 sprigs)

Directions

Marinate the Chicken: In a bowl, I mix 1 tablespoon of Frank’s sauce, honey, and ranch seasoning. I place the chicken breast in a zip-lock bag, pour the marinade over it, and let it sit for at least 15 minutes.
Air-Fry the Chicken: I preheat my air fryer to 375°F (190°C). I cook the marinated chicken for 15 minutes, drizzling with the remaining marinade every 5 minutes. I flip it after 10 minutes and make sure it reaches an internal temperature of 165°F (74°C).
Assemble the Salad: I fill a bowl with the salad mix, then top it with chopped cucumber, celery, halved cherry tomatoes, and red onion.
Slice the Chicken: Once cooked, I let the chicken rest for a couple of minutes, then slice it and place it on the salad.
Make the Dressing: I combine the Greek yogurt, mayo, Frank’s sauce, ranch seasoning, and chopped parsley in a small bowl and stir until smooth.
Serve: I drizzle the dressing over the salad and serve it immediately.

Servings and timing

This recipe makes 1 serving.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes use grilled or pan-seared chicken if I don’t want to use the air fryer.
To add more crunch, I top the salad with croutons or crushed tortilla chips.
I swap Greek yogurt for sour cream when I want a richer dressing.
For a low-carb version, I skip the honey and use a sugar-free hot sauce.

storage/reheating

This salad is best eaten fresh. If I’m meal prepping, I store the cooked chicken, chopped veggies, and dressing separately in the fridge for up to 3 days. I reheat the chicken in the air fryer or microwave and assemble the salad when ready to eat.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used leftover grilled or rotisserie chicken in a pinch. I just toss it in buffalo sauce before serving.

Is there a dairy-free option for the dressing?

Absolutely. I substitute the Greek yogurt and mayo with dairy-free alternatives like coconut yogurt or vegan mayo.

Can I make this salad ahead of time?

I can prep the chicken and chop the veggies ahead, but I wait to dress the salad until just before serving to keep everything fresh and crisp.

How spicy is the buffalo sauce?

Frank’s has a moderate heat level. I adjust the amount based on my spice preference or mix in extra honey to mellow it out.

What’s a good side dish for this salad?

I usually serve it with garlic bread, roasted potatoes, or even a light soup for a more complete meal.

Conclusion

Buffalo Chicken Salad is my go-to when I want something quick, flavorful, and satisfying. The spicy chicken, crisp veggies, and creamy homemade dressing hit all the right notes. Whether I’m making it for lunch or dinner, it’s always a favorite in my kitchen.