Buffalo Chicken Salad

5 from 13 votes

This delicious low carb Buffalo Chicken Salad is great to serve as an appetizer or a main dish. It is quick and easy to make with leftover shredded chicken!

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Buffalo Chicken Salad is a lighter, lower carb take on the popular buffalo wings recipe that is typical happy hour food. It’s made with shredded chicken breast and a lightened up spicy buffalo sauce topped with crunchy cabbage, celery, and carrots and served in lettuce cups!

Close up of the buffalo chicken salad in iceberg lettuce

This recipe is from Joy Bauer’s Superfood cookbook. She is the health and nutrition expert for NBC’s Today show and the author of 12 bestselling books. The book is full of 150 recipes with wholesome food containing one or more nutrients.

How to make buffalo chicken salad

  1. Measure out all of the ingredients for the buffalo sauce dressing in a large bowl.
  2. Combine everything with a whisk until it is well mixed.
  3. Add the shredded chicken on top of the sauce right in the bowl.
  4. Stir to combine.
Collage of the steps to make the buffalo ranch dressing, mix it, then add the shredded chicken on top and mix

Now you can fill the lettuce cups with 3-4 tablespoons of the buffalo chicken salad mixture. Top with celery, shredded cabbage, and carrots on the side so everyone can add as they like. Serve with the remaining dressing on the side for extra drizzling.

Tips for making buffalo chicken

  1. Don’t skimp on the fresh herbs. The recipe calls for fresh chives, fresh parsley, and/or fresh dill. While you can use some dried herbs in place of fresh ones, try to use at least one fresh herb to really help tie everything together.
  2. Shred the chicken into smaller pieces. This helps to coat the shredded chicken well with the buffalo ranch dressing so it delivers the best flavor!
  3. Buy pre-shredded carrots and cabbage to save time. I shred the cabbage using a wide vegetable peeler and use a grater for the carrots, but you can certainly buy them pre-shredded.
  4. Save the celery leaves. When slicing the celery, you might be tempted to toss the celery leaves, but they can add so much flavor to the buffalo chicken salad. Make sure to wash them, chop them up and use them to garnish the lettuce cups.

Frequently asked questions

What’s the best chicken to use?

I like to use shredded chicken breast for this recipe, but it’s also a great way to use up leftovers from a roast or rotisserie chicken. If you prefer, you can use chicken thighs that you can cook quickly in the air fryer.

Can you make the buffalo chicken ahead of time?

The buffalo chicken will keep well in the fridge for up to 3 days. Keep it in an airtight container and it can be scooped right onto the lettuce cups.

How else can you serve buffalo chicken?

Serving the chicken in the lettuce cups is great for an appetizer or low carb meal, but if you want a larger meal it’s great when piled on a burger bun with all of your favorite toppings.

Buffalo chicken salad with dressing on the side served on top of lettuce ups

For more summer salad recipes:

If you’ve tried this healthy-ish feel good Buffalo Chicken Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Buffalo Chicken Salad

This delicious low carb Buffalo Chicken Salad is great to serve as an appetizer or a main dish. It is quick and easy to make with leftover shredded chicken!
5 from 13 votes
Servings 4 servings
Calories 311
Prep Time 10 minutes
Total Time 10 minutes




  • ½ cup low fat plain Greek yogurt
  • 4 tablespoons hot sauce
  • 2 tablespoons low fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped chives or parsley
  • ¾ teaspoon onion powder
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Chicken Salad

  • 4 cups shredded cooked chicken breast
  • 1 head Lettuce Boston Bib or iceberg lettuce (about 16 leaves)
  • 2 stalks celery thinly sliced
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots


  • In a large bowl, combine all the dressing ingredients and stir until well incorporated. Set ¼ cup of the dressing aside in a small serving bowl.
  • Add the shredded chicken on top of the dressing and stir well to combine.
  • Fill the lettuce cups with 3-4 tablespoons of the chicken salad mixture. Top with celery, cabbage and carrots, as desired. Serve with the remaining dressing on the side for drizzling.


Storage: Store the buffalo chicken in the fridge in an airtight container for up to 3 days.
Fiery Buffalo Chicken Salad in Lettuce Cups Excerpted from Joy Bauer’s Super Food: 150 Recipes for Eternal Youth. Copyright © 2020 


Calories: 311kcal, Carbohydrates: 11g, Protein: 40g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 108mg, Sodium: 711mg, Potassium: 662mg, Fiber: 3g, Sugar: 6g, Vitamin A: 6218IU, Vitamin C: 29mg, Calcium: 93mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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  2. It’s delicious keep them coming. I’m a diabetic and I could really use ur recipes.
    Do u have recipes for diabetes?

  3. Was looking for a healthy recipe for lunch and found this one! It was delicious. This was my second, VERY yummy recipe from this site. Will search for others!

  4. Love this recipe! I will definitely be making again! I used green onions and cilantro in the sauce and used an immersion blender to mix it all up. Super easy and healthy. 5 stars from me!

  5. My family has been trying to eat healthier and love anything buffalo chicken. I was a little afraid of the Greek yogurt because I am normally not a fan. I was pleasantly surprised. These tasted great. I’m glad to now have a healthier option when it comes to buffalo chicken.

  6. Tried this recipe.It turned out super delicious .
    I didn’t have Red cabbage so instead of red ,I added green cabbage.