This Buffalo Chicken Salad is made with shredded buffalo-tossed chicken, crumbled gorgonzola, diced tomato and cucumber, all served over crisp greens with ranch dressing. It’s all the flavor of buffalo wings turned into something you can eat with a fork.

I make this on nights when I want that classic buffalo flavor without frying anything, and it’s ready in about 25 minutes. It’s also a good way to use up leftover rotisserie chicken. I like serving this next to leftover chicken recipes ideas or a Avocado Spinach Salad when I want a couple of salad options.

If you like bold, protein-packed salads like this one, these are worth trying too:

Buffalo Chicken Salad with Gorgonzola Cheese, Tomato, Cucumber and Ranch Dressing

Ingredients You’ll Need

Rotisserie chicken makes this one fast, though any cooked, shredded chicken works fine. Tossing the warm chicken in buffalo sauce right after cooking helps it soak in more flavor than adding cold sauce to cold chicken.

Ingredients

3 cups cooked chicken, shredded
1/2 cup buffalo sauce
1 tbsp butter, melted
8 cups mixed greens or romaine, chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup crumbled gorgonzola cheese
1/4 cup thinly sliced red onion
1/2 cup ranch dressing

Directions

In a small saucepan or microwave-safe bowl, warm the shredded chicken until heated through.
Stir together the buffalo sauce and melted butter in a separate bowl.
Pour the sauce mixture over the warm chicken and toss until every piece is evenly coated.
Let the coated chicken sit for a few minutes to absorb more of the sauce.
Taste a small piece and adjust with extra buffalo sauce if you want it spicier, or a little more butter if it’s too sharp.
This is the easiest point to fine-tune the heat level before it’s mixed into the salad.
While the chicken rests, wash and chop the greens and arrange them in a large bowl or on individual plates.
Scatter the halved cherry tomatoes, diced cucumber, and sliced red onion over the top.
Even, bite-sized pieces make this easier to eat once everything’s assembled.
Top the salad with the buffalo chicken, arranging it in a mound in the center or scattered across the top.
Sprinkle the crumbled gorgonzola over everything.
It’s not a complicated assembly, just so you know – the flavor here comes from the buffalo chicken doing most of the work.
Drizzle the ranch dressing over the top right before serving.
Toss gently if you want everything coated, or leave it layered if you prefer to mix at the table.
Serve right away while the chicken is still warm.
Serve immediately and enjoy!

Important Recipe Notes

Toss the chicken in sauce while it’s still warm. Warm chicken absorbs the buffalo sauce better than cold chicken, giving you more flavor in every bite.
Adjust the heat to your taste. Buffalo sauces vary a lot in spice level between brands, so taste as you go and add more butter if it needs mellowing out.
Add the dressing right before serving, not ahead of time. Dressed greens wilt fast and get soggy if they sit for more than a few minutes.
Rotisserie chicken is the fastest option here, but any leftover cooked chicken breast or thigh meat works just as well.
This salad is best assembled fresh. If you want to prep ahead, store the buffalo chicken, chopped vegetables, and dressing separately and combine right before eating.
Store leftover buffalo chicken in an airtight container in the fridge for up to 3 days, separate from the salad greens.

How to Serve, Store & Customize This Recipe

Serving: Serve immediately while the chicken is still warm, with extra ranch on the side for dipping. Celery sticks scattered over the top add a nice crunch and echo the classic wings-and-celery pairing.

Storing: This salad doesn’t hold up well once assembled. Store the buffalo chicken separately in an airtight container in the fridge for up to 3 days, and keep the greens and vegetables separate until you’re ready to eat.

Customizing: Swap the gorgonzola for blue cheese crumbles if that’s what you have, or use ranch made with Greek yogurt for a lighter dressing. Add sliced avocado or a handful of shredded carrots for extra texture and color.