Easy Buffalo Chicken Salad (Whole30 & Paleo)

Yield: 4 servings 1x
Prep: 5 minutesCook: 0 minutesTotal: 5 minutes

My Easy Buffalo Chicken Salad has shredded chicken breast, diced veggies, and my favorite Frank’s Red Hot Buffalo Sauce. Meal prep it with a pita for lunches or stay Whole30 with greens and more veggies!



  • 1 pound leftover cooked, shredded chicken breasts (see note for cooking instructions if needed)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 stalks of celery, finely diced (about 1 1/4 cup)
  • 1/4 of a red onion, finely diced
  • 1/2 cup compliant mayonnaise (homemade or Primal Kitchens)
  • 1/3 cup Buffalo sauce (I use Frank’s Red Hot)
  • 2 tablespoons compliant Ranch dressing (Primal Kitchens or Tessemae’s – or use more mayo if you don’t have Ranch)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon each salt & pepper


  1. Mix all ingredients in a large bowl until well mixed.
  2. Store in an airtight container in the fridge and enjoy within 4 days. Serve for lunch with greens, hard-boiled egg, nuts, fruit, or stuff in a pita/wrap if not Whole30.


To cook chicken breasts: Oven: Preheat oven to 425F.  Lay raw chicken in a rimmed baking pan lined with aluminum foil (for easy clean up). Rub with 1 tablespoon avocado or olive oil and season with salt and pepper. Cook for 20-30 minutes or until the internal temperature reaches 165F.
Instant Pot: Place your raw chicken breasts into the pot with 1 cup chicken broth. Season lightly with salt and pepper. Cook on Manual or High Pressure for 8-9 minutes for raw or 12-14 minutes for frozen (higher end of the range for thicker breasts). Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.

Make a half batch of this recipe to serve 2 if you only have one chicken breast (at least 8 ounces).

Nutrition information estimated with My Fitness Pal and includes buffalo chicken salad only.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Sugar: 1g
  • Fat: 30g
  • Carbohydrates: 3g
  • Protein: 26g
© Author: Danielle
Cuisine: American Method: No Heat
Recipe Card powered byTasty Recipes