Ingredients
Salad
- 3 cups cooked and shredded chicken, chilled
- ½ cup buffalo sauce
- ½ cup sour cream
- 2 tablespoons ranch dressing
- ½ cup chopped celery
- ¼ cup blue cheese crumbles
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
Instructions
- Mix the Base: In a medium mixing bowl, combine the shredded chicken with the buffalo sauce, sour cream, and ranch dressing. Stir thoroughly until the mixture is well combined and creamy, ensuring the chicken is evenly coated.
- Add Vegetables and Cheese: Gently fold in the chopped celery, green onions, blue cheese crumbles, and garlic powder. Mix just enough to evenly distribute the ingredients without breaking up the chicken.
- Serve: Serve the buffalo chicken salad chilled on croissants topped with extra blue cheese and green onions if desired, or use it as a spicy dip paired with crackers or fresh vegetables for a crowd-pleasing appetizer or light meal.
Notes
- Use cooked chicken from leftovers or rotisserie for convenience.
- Adjust buffalo sauce quantity to your preferred spice level.
- For a lighter variation, substitute sour cream with Greek yogurt.
- This salad keeps well refrigerated for up to 3 days.
- Perfect as a filling for sandwiches or as a dip for celery sticks, carrots, and crackers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
