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Buffalo Chicken Salad

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2 20-ounce bags refrigerated wed potato wedges
1 1/2 cups creamy blue cheese salad dressing
1/2 cup mayonnaise
1/3 cup buttermilk
1/2 to 1 teaspoon Tabasco sauce
1/2 cup crumbled blue cheese
4 cups chopped cooked chicken
1/2 cup shredded carrots
6 stalks celery, chopped
1 red bell peppers, chopped
1 yellow bell pepper, chopped

Buffalo Chicken Salad

Buffalo Chicken Salad is a creamy, suave, luscious main dish salad with potatoes, celery, and lots of blue cheese.

  • Serves 8
  • Easy

About This Recipe

Buffalo Chicken Salad is a delicious riff on Buffalo Chicken, that appetizer made of chicken wings fried and dipped in hot sauce, served with a blue cheese dip and celery.

In this recipe, the chicken is a rotisserie chicken, combined with bell peppers, celery, and potato wedges in a creamy dressing studded with blue cheese and enlivened with Tabasco sauce. It’s rich, creamy, delicious, and perfect for hot summer nights.

Make this salad in the morning when it’s cool, then pop it in the fridge and all you have to do at dinnertime is take it out of the refrigerator and serve it. You could put some lettuce leaves underneath it for some added crunch and cooling contrast. Serve with some  muffins or scones from the bakery, (or Cheesy Toasted Bread Sticks if you don’t mind turning on the oven) for a great easy dinner

You can make this recipe spicer if you’d like by adding some chopped jalapeños or other peppers, or add some crushed red pepper flakes or cayenne pepper to the dressing. It’s up to you!

How to make the best Buffalo Chicken Salad

  • Use a hot rotisserie chicken and pull the meat off when it’s as hot as you can stand. Have the dressing made first, and drop the chicken right into the dressing as you  work. That way the chicken stays moist and tender, and it absorbs the flavors of the dressing.
  • The dressing can’t be too thick or the salad flavors will be too intense. It should be the consistency of thick pancake batter.
  • You could add other veggies if you’d like. Try chopped yellow summer squash, zucchini, or even cooked green beans or peas. Tomatoes would be good here too.

Why this recipe works

  • The combination of the cool blue cheese dressing with the tender chicken and creamy potatoes is wonderful. The celery and bell pepper add cooling crunch to the spicy and smooth dressing.

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Prepare the potato wedges as directed on the package. If you can't find this product, scrub 2 pounds of red potatoes and cut each potato into six wedges. Toss with 2 tablespoons of olive oil. Roast in a 450°F oven for 25 to 30 minutes, turning with a spatula after 15 minutes, until crisp and tender.


Meanwhile, in a large bowl combine the salad dressing, mayonnaise, buttermilk, blue cheese, and Tabasco sauce and mix well.


Add the potatoes to the dressing along with the chicken, celery, and bell peppers; mix gently.


Cover and refrigerate for 3 to 4 hours before serving.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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