buffalo chicken salad recipe with Smoky Garlic Aioli

I think a truly great lunch or light dinner shouldn’t require complicated cooking, just bold flavors.

This buffalo chicken salad recipe delivers exactly that, combining tender, spicy chicken with a unique creamy dressing. While a classic buffalo chicken salad recipe often relies on store-bought ranch, we’re leveling up with a simple homemade Smoky Garlic Aioli that transforms the dish from ordinary to exceptional. This version is perfect for meal prep, picnics, sandwiches, or just eating straight from the bowl. We’ve simplified the process to get maximum flavor with minimum effort, ensuring juicy chicken and a perfect texture. You’ll learn how to perfectly poach chicken and roast garlic to create the rich homemade aioli that makes this version special. This buffalo chicken salad recipe will become a family favorite.

Ingredients

500 g (2 medium) boneless, skinless chicken breasts: Poaching ensures tender shreds for the best texture in the salad. Use boneless, skinless breasts for easy preparation, or substitute with chicken thighs for extra richness. Make sure chicken is thawed before poaching.
1.5 L (6 cups) water or vegetable broth: Using broth adds a layer of depth to the chicken as it poaches. Plain water works just fine if you’re keeping it simple. Save the poaching liquid to make soup later.
120 ml (1/2 cup) cayenne pepper hot sauce: Use a high-quality, alcohol-free hot sauce like Frank’s RedHot for authentic flavor. The quantity provides a good balance of heat without overpowering the other ingredients. Adjust to taste, adding more for extra spice.
60 g (4 tablespoons) unsalted butter, melted: Butter balances the heat of the hot sauce and adds richness. Use unsalted butter to control the overall sodium level in the recipe. Melt it gently in a microwave or saucepan before combining with the sauce.
3 celery stalks, finely diced: These provide essential crunch and a sharp bite to cut through the richness. Finely dicing ensures even distribution throughout this buffalo chicken salad recipe.
50 g (1/4 small) red onion, finely minced: Finely dicing ensures even distribution throughout the salad. For a milder flavor, soak the red onion in ice water for 10 minutes before adding.
15 g (1/4 cup) fresh parsley, finely chopped, for garnish: Adds a pop of color and freshness. Use fresh flat-leaf parsley for best results. Chop just before serving for vibrant color and flavor.

FOR THE SMOKY GARLIC AIOLI:

3 garlic cloves, unpeeled: Roasting changes the garlic’s flavor from sharp to sweet and smoky for the aioli. Keep the skin on for roasting to prevent burning. Use fresh garlic for the best flavor.
180 ml (3/4 cup) vegetable oil-based mayonnaise: Forms the base for a rich and creamy texture. Use high-quality mayonnaise for the best results. For a lighter option, use Greek yogurt or sour cream.
30 ml (2 tablespoons) olive oil, divided: Adds a healthy fat and rich mouthfeel to the aioli. Use a quality extra virgin olive oil for flavor in the aioli. A small amount is used on the garlic during roasting.
5 g (1 teaspoon) smoked paprika: Provides the key smoky element that elevates the aioli. Do not substitute regular paprika; it lacks the smokiness. Adjust to taste for personal preference.
15 ml (1 tablespoon) fresh lemon juice: Adds brightness and acidity to balance the richness of the mayonnaise. Freshly squeezed lemon juice is essential. Add more if needed to cut through the creaminess.
10 ml (2 teaspoons) alcohol-free Dijon mustard: Adds a touch of tang and emulsifies the dressing. Ensure it is alcohol-free to adhere to dietary constraints. Use a good quality Dijon for best flavor.
2 g (1/2 teaspoon) fine sea salt: Essential for seasoning both the chicken and the aioli. Start with a small amount and adjust as needed. Sea salt provides a clean, bright flavor.
1 g (1/4 teaspoon) freshly ground black pepper: Adds a sharp finish to the aioli. Freshly ground black pepper provides superior flavor. Add extra black pepper for a spicier kick.

Instructions

Here’s how to make this delicious buffalo chicken salad recipe from scratch, ensuring a perfectly creamy and hearty texture every time.

Step 1: Roast the Garlic. Preheat oven to 200°C (400°F). Place the 3 unpeeled garlic cloves on a small piece of aluminum foil, drizzle with 5ml (1 teaspoon) olive oil, and wrap tightly. Roast for 20-25 minutes, or until very soft and caramelized. Let cool completely, then peel and mash.
Step 2: Poach and Shred the Chicken. Place chicken breasts in a large pot with water or vegetable broth. Bring to a gentle simmer over medium-high heat. Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken reaches an internal temperature of 74°C (165°F) and is cooked through. Remove chicken from liquid, let cool slightly, then shred using two forks or by hand.
Step 3: Prepare the Buffalo Chicken. In a medium bowl, combine the shredded chicken with the hot sauce and melted unsalted butter. Toss thoroughly to ensure the chicken is evenly coated in the rich buffalo sauce mixture. The chicken should have a bright orange color and be fully saturated before adding other ingredients. When I make this at home, I like to ensure the hot sauce completely soaks into the chicken, which makes a big difference to the final buffalo chicken salad recipe.
Step 4: Make the Smoky Garlic Aioli. In a food processor or a bowl (if using an immersion blender), combine the mashed roasted garlic, mayonnaise, remaining 25ml (5 teaspoons) olive oil, smoked paprika, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning with extra salt or lemon juice if desired. If the aioli looks too thick, add a splash of water or extra lemon juice to thin it slightly.
Step 5: Combine the Salad. In a large bowl, combine the buffalo chicken mixture, finely diced celery, and finely minced red onion. Add half of the prepared Smoky Garlic Aioli and mix gently until just combined. Avoid overmixing to keep the chicken from breaking down completely.
Step 6: Serve and Garnish. Arrange the buffalo chicken salad recipe on a light-colored platter or in individual bowls. Create a visually appealing presentation by generously drizzling thick ribbons of the remaining Smoky Garlic Aioli over the top of the salad. Garnish immediately with the finely chopped fresh parsley for a vibrant color contrast.

Tips for the Best Buffalo Chicken Salad Texture

The secret to a really great buffalo chicken salad recipe is texture. Poaching the chicken prevents dryness, ensuring every bite is tender and juicy. The roasted garlic in the aioli provides a smooth, sweet base. You can choose to shred the chicken for a tender mouthfeel or chop it for a crunchier texture when combined with the celery.

Avoid over-saucing by adding half the aioli first, then adding more only if needed. You want the ingredients coated, not swimming in dressing. This makes sure the crunch from the celery still stands out.

Meal Prep and Storage Notes

This buffalo chicken salad recipe is excellent for meal prep and keeps well for up to 3 days in the refrigerator. Store in an airtight container for best results. If you are making a larger batch for weekly lunches, I’d suggest adding the celery and red onion just before serving to maximize crunch.

The homemade Smoky Garlic Aioli can be made 1-2 days ahead and stored separately in an airtight container in the fridge, saving time during assembly. The salad freezes poorly due to the mayonnaise base, so skip freezing.

How to Serve This Hearty Salad (Sandwiches, Wraps, Bowls)

This hearty buffalo chicken salad is versatile and perfect for family dinners. The most popular way to serve this buffalo chicken salad is on toasted bread or in a wrap, but try it on croissants for an elevated experience. For a lower-carb option, serve it in lettuce wraps.

You can also use it as a hearty topping for a simple green salad. We sometimes serve it in bowls with extra blue cheese crumbles on top. Serve alongside celery sticks, carrot sticks, and potato chips for a complete meal.

FAQs

Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken works perfectly for this buffalo chicken salad recipe. Just skip Step 2 (poaching) and toss the pre-cooked chicken directly with the buffalo sauce mixture. Using rotisserie chicken is a great shortcut for a quick weeknight meal.

How spicy is this recipe?

The heat level comes from the hot sauce and can be adjusted. The butter and aioli help cool it down significantly, making it family-friendly. I find using a small amount of hot sauce makes this a mild and balanced flavor profile.

What’s the best way to shred chicken quickly?

For large quantities, use a stand mixer with the paddle attachment on low speed. This shreds a large quantity of chicken in seconds. For smaller amounts, two forks work well, or you can use your hands to pull the chicken apart.

What can I use instead of mayonnaise?

For a lighter and high-protein alternative, Greek yogurt or sour cream can be used as a base for the aioli. They will change the texture and flavor slightly, giving it more tang than the rich aioli. This makes the recipe low-carb friendly.

Can I make this ahead of time for meal prep?

Yes, this buffalo chicken salad recipe keeps well in an airtight container for up to 3-4 days in the refrigerator. The aioli can be made 1-2 days ahead of time. I usually prep a large batch on Sundays for easy healthy lunches all week long.

What sides go well with this salad?

This hearty salad pairs well with simple, crisp sides. Serve with carrot sticks, potato chips, a side salad, or on a toasted bun as a sandwich. For a satisfying high-protein snack, pair it with whole grain crackers.

Conclusion

This buffalo chicken salad recipe truly elevates the standard experience with a homemade, smoky twist, making it a versatile and hearty meal perfect for lunches and easy dinner ideas. Save this recipe to your Pinterest board for quick access to delicious healthy eating during the busy week.