This creamy Buffalo Chicken Salad is a flavor-packed, make-ahead meal that’s perfect for lunches. Serve it as a lettuce wrap, pile it high on your favorite sandwich bread or scoop it up with a cracker. It’s low-carb and doesn’t require reheating.
And don’t miss my favorite way to serve it—tucked inside crispy cheese cups for the ultimate gameday appetizer!

Table of Contents
Is there anything buffalo sauce can’t make better? I’m always finding new ways to coat my favorite ingredients in this spicy, tangy sauce. And this buffalo chicken salad is no exception! Packed with bold flavors and a hint of heat, it’s my go-to for quick, low-carb lunches and easy gameday snacks.
And here’s my ultimate gameday hack: I serve the chicken salad in crunchy cheese cups—melted cheddar shaped into bite-sized bowls using a muffin tin. The crispy, cheesy shells are easy to make (recipe below!) and guaranteed to get the crowds cheering.
If you’re as obsessed with buffalo sauce as I am, you’ve got to try my buffalo chicken meatballs or, for a seafood twist, grilled buffalo shrimp.
- Chicken: Starting with cooked chicken makes this recipe come together quickly. I used my favorite store-bought shortcut, rotisserie chicken, but you could use leftover chicken breasts or thighs. If you don’t have any cooked chicken leftovers, use my simple roast chicken recipe.
- Celery: Adds fresh crunch to every bite.
- Scallions: I love the mild onion flavor scallions bring without overpowering the dish. Red onion works in a pinch but has a sharper bite.
- Buffalo sauce: Made with creamy mayo, Frank’s Hot Sauce and garlic powder, which adds a subtle savory depth. For the best buffalo sauce, Frank’s is a must for me, but you can use your favorite brand.
Optional add-ins: Shredded cheddar cheese, chopped nuts, a squeeze of Ranch dressing, shredded carrots, blue cheese crumbles.
See the recipe card for full information on ingredients and quantities.
- Make the buffalo sauce. In a small bowl, whisk together the mayonnaise, hot sauce and garlic powder.
- Prep the salad ingredients. In a large bowl, combine the cooked chicken, celery and scallions.
- Combine and serve. Add the buffalo wing sauce to the bowl with the chicken and stir until thoroughly combined.
How to Serve
This chicken salad is incredibly versatile! Here are some of my favorite ways to enjoy it:
- On a sandwich: Pile it high on your favorite bread or roll.
- As a lettuce wrap: A low-carb option that’s crisp and refreshing.
- In a wrap: Use a tortilla for an easy, portable meal. Try my recipe for homemade flour tortillas that take just 30 minutes to whip up!
- With crackers or pretzels: Perfect for scooping and snacking.
- Over a bed of lettuce: Turn it into a hearty, spicy chopped salad.
- In cheese cups (like you see in my photos!): For the ultimate gameday appetizer, I serve the buffalo chicken salad inside crunchy cheddar cheese cups. See below for how to make them!
Meal Prep and Storage Instructions
Buffalo chicken salad keeps well in the fridge for up to 3 or 4 days, making it perfect for meal prep. For meal prepping, I like to store it in individual servings in separate airtight containers.
How to Make the Cheese Cups
To make the crispy cheese cups you see in my photos—my absolute favorite way to serve this up at game day parties (hello, ultimate Super Bowl snack!)—follow these simple steps:
- Preheat your oven. Set it to 350°F and line a baking sheet with parchment paper.
- Finely shred cheddar cheese.
- Form the circles. Sprinkle about ¼ cup of shredded cheese into 5-inch circles on the baking sheet. Make sure to leave at least 2 inches of space between each circle to prevent them from melting together.
- Bake. Pop the baking sheet in the oven and bake until the edges just start to brown, about 5 minutes. Keep a close eye—it happens fast!
- Shape the cups. Remove the baking sheet from the oven and let the cheese cool for 2 minutes before carefully transferring each circle onto an inverted muffin pan to shape. Let them cool completely on the pan to set.
Important! Do not let the cheese cool completely on the baking sheet before trying to shape it or it won’t be pliable enough to bend!

Ingredients
- 4 cups chopped or shredded rotisserie chicken
- 2/3 cup diced celery
- 1/4 cup sliced scallions
- 1/2 cup mayonnaise
- 1/3 cup Frank’s hot sauce, or more to taste
- 1 teaspoon garlic powder
Instructions
- In a large bowl, combine the chicken, celery and scallions.
- In a separate small bowl, whisk together the mayonnaise, hot sauce and garlic powder. Add the mayonnaise mixture to the bowl with the chicken and stir until thoroughly combined then serve.
Kelly’s Notes
- Store leftovers in an airtight container in the fridge for up to 3 or 4 days.
- To Make the Cheese Cups
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Finely shred cheddar cheese.
- Sprinkle ¼ cup of cheese into 5-inch circles on the baking sheet, spacing the circles at least 2 inches apart.
- Bake until the edges of the cheese just start to brown, about 5 minutes.
- Remove the baking sheet from the oven and let the cheese cool for 2 minutes before transferring each circle onto an inverted muffin pan to shape. Let cool completely on the muffin pan until the cheese has hardened.
- Note: Do not let the cheese cool completely on the baking sheet before trying to shape it or it won’t be pliable enough to bend!
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