These Buffalo Chicken Salad Lettuce Wraps are an easy make-ahead meal that are easy to meal prep. They’re light and healthy but full of the comfort-food flavors you love!
Anyone who knows me knows my love of buffalo chicken runs deep. Just search for buffalo chicken on this blog and you’ll find a ton of recipes, especially from the early days. Before I really got into cooking, chicken with Frank’s RedHot was a staple food for me.
I still love buffalo chicken, though my tastebuds have expanded and it’s not the only thing I order at restaurants as it once was. But lately I’ve been back on the buffalo train. I eat a lot healthier these days, so these Buffalo Chicken Salad Lettuce Wraps are the perfect balance between healthy and craving-busting.
Also, they’re easy. EASY. Easy is something that is extremely vital in my life right now with two little ones! I’ve been making this chicken salad almost every week lately because it’s so easy.
While I have the oven on to make a baked oatmeal for the week (one of Molly’s fave breakfasts!), I pop in a couple chicken breasts and bake them so they’re ready to go. I bake at 350 for 35 minutes (same as the oatmeal) and they’re perfect.
Later in the week when I have time to assemble the chicken salad, the chicken is already cooked and cooled which makes it so much easier! Once everything is mixed up, I stick the chicken salad back in the fridge and then I have an easy lunch to grab whenever I need something quick. It keeps for about a week in the fridge from whenever you cook the chicken.
Depending on how spicy you like things, you can add more or less hot sauce. I’m a loyal Frank’s RedHot fan (the original, not the wing sauce!), but you can use your favorite buffalo sauce.
And if you’re one of those crazy people who doesn’t like blue cheese– leave it out! Still delicious! Sometimes I even add slices of avocado on top the of the chicken salad for some extra creaminess.
If lettuce wraps aren’t your thing, this Buffalo Chicken Salad would also be great in a sandwich or wrap, or scooped up with chips or crackers. When I don’t have lettuce on hand, I like to eat it on sliced cucumbers or tortilla chips. Try it!
- 2 medium chicken breasts, cooked, cooled and diced
- 2 medium carrots, peeled and diced
- 3 stalks celery, diced
- ¼ cup mayonnaise
- 2-3 tbsp Franks RedHot sauce (or any buffalo sauce)
- 1 head butter lettuce or romaine
- Blue cheese crumbles (optional), for topping
- In a large bowl, combine chicken, carrots and celery.
- Add mayonnaise and buffalo sauce. Toss everything well to combine.
- Scoop chicken salad into lettuce leaves.
- Top with blue cheese crumbles, if desired, and serve.
- Store extra chicken salad in an airtight container in the fridge.
Here are a couple other favorite buffalo chicken recipes you’ll want to check out!
Buffalo Chicken Shepherd’s Pie
Chef John says
Excellent! It’s really quick, I always have the ingredients at home and it tastes great.