Buffalo Chicken Salad

Buffalo Chicken Salad is a low carb, keto-friendly recipe that is a great make ahead meal for lunch or dinner. There are only 3 net carbs per serving and it’s gluten free.

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Here we are again.  Low carb. Buffalo chicken. Deliciousness. Also suitable for those following a keto and/or gluten free diet, of course!

This Buffalo Chicken Salad is super easy to make especially if you have leftover chicken, from say last night’s Buffalo Chicken Cauliflower Casserole dinner? It really is a great option for lunch or meal prep, since it packs well and you can make all of the components ahead of time. Just store them in the refrigerator, then throw it all together in just minutes when you’re ready to eat.

If you don’t have leftover chicken or a rotisserie chicken, you can bake chicken in the oven or quickly cook it in an Instant Pot which makes shredding it super easy too! Just be sure to let it cool down before adding it to the salad.

Why This Recipe Works

• This is an easy recipe to use up leftover chicken and perfect for meal prep.
• There are only 3 net carbs per serving and it’s gluten free.
• You can easily adjust the salad ingredients to suit you’re own tastes and dietary needs.

How to Make Buffalo Chicken Salad

Prep!

If you’re not using leftover chicken, you will need to cook and shred your chicken, then let it cool before using it in the salad.

Cut your cucumber into slices, and then quarters, or dice it. Roughly chop the lettuce.

Create!

Mix the Buffalo sauce into the chicken until well combined.

Assemble the salad by placing the lettuce in bowls. Divide the Buffalo chicken, cucumber, and blue cheese evenly among the bowls.  Top with Ranch dressing and enjoy!

Tips and Techniques For the Best Buffalo Chicken Salad

• You can use leftover chicken for this recipe to make prepping it even quicker.
• If you need to cook the chicken, using an Instant Pot is a great option. It cooks the chicken fast, but also makes it super easy to shred.
• You can easily customize the ingredients to suit your own tastes and dietary needs.
• Don’t feel like a salad? Easily transform this recipe into lettuce cups, a wrap or sandwich!
• If following a strict keto diet, be sure to choose a keto-friendly Ranch dressing.

Other Recipes to Try

• Buffalo Chicken Cauliflower Casserole
• Bacon Wrapped Buffalo Chicken Poppers
• Loaded Cauliflower Bites

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Buffalo Chicken Salad

Buffalo Chicken Salad is a low carb, keto-friendly recipe that is a great make ahead meal for lunch or dinner. There are only 3 net carbs per serving and it’s gluten free.

Course Appetizers, Main Dish, Salad

Cuisine Chicken, Gluten Free, Low Carb

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 333kcal

Author Lauren Harris

Ingredients

• 1 pound chicken * cooked and shredded
• 1 large head romaine lettuce
• 1/2 large cucumber
• 1/2 cup blue cheese crumbles
• 1/4 cup Buffalo Sauce
• 1/2 cup Ranch Dressing * see notes

Instructions

• Mix the Buffalo sauce into the shredded chicken until well combined.
  
• Assemble the salad by dividing the lettuce between 4 bowls and topping with equal parts of the Buffalo chicken, cucumber, and blue cheese.
• Top with Ranch dressing.
  

Notes

Tips and Techniques For the Best Buffalo Chicken Salad

• You can use leftover chicken for this recipe to make prepping it even quicker.
• If you need to cook the chicken, using an Instant Pot is a great option. It cooks the chicken fast, but also makes it super easy to shred.
• You can easily customize the ingredients to suit your own tastes and dietary needs.
• Don't feel like a salad? Easily transform this recipe into lettuce cups, a wrap or sandwich!
• If following a strict keto diet, be sure to choose a keto-friendly Ranch dressing.

 

** Nutritional information is an estimate and may vary.

 

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 4g | Protein: 14g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 1066mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4325IU | Vitamin C: 4.9mg | Calcium: 125mg | Iron: 1.3mg

This recipe was originally published on March 19, 2018. It was updated with more thorough instructions, tips, and techniques in May 2019.