Recipe: Buffalo Chicken Salad

I have a confession to make – I don’t like chicken salad.  In fact, I hate most chicken salad.  It’s odd, too, because I like all other compound salads like egg salad (my dear mother made the best ever.  EVER!), tabbouleh, tuna salad and potato salad in all it’s many incarnations.  But chicken salad is at best tolerable and usually unpalatable.  I especially detest those sweet chicken salads with fruit and nuts and sugar – that crap is more dessert than salad.

So I decided that since generations of cooks hadn’t done it I would just have to fix chicken salad.  Here’s a chicken salad that is perfect for your next tailgate or March Madness party.

Buffalo Chicken Salad
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
  • 4 cups diced boiled chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot, shredded
  • 2/3 cup mayonnaise
  • 1/3 cup Ranch or Bleu Cheese dressing
  • 2 TBL Frank’s Red Hot or other cayenne-based hot sauce
  1. Mix all ingredients thoroughly.
  2. Refrigerate at least two hours before serving.

Buffalo Chicken Salad


The leaves from your celery would make a great garnish for this chicken salad as would a few bleu cheese crumbles.

Serve as a wrap, on a leaf of lettuce or in a toasty baguette. Or just throw it in a bowl with a sleeve of saltines next to it.


Video Recipe: Bangkok Wings

Here is a visualization of a recipe that I have published HERE before, Bangkok Wings.  Hey, if you’re too lazy to click that link to get the recipe don’t worry.  I’ve got your back.  It’s also below the video.  You’re welcome.


Bangkok Wings
Recipe Type: Appetiser, Entree
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 2-3
    Bangkok Sauce

  • 1/4 cup Sriracha (Thai hot sauce)
  • 1/4 cup canola oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon five spice
  • 2 tablespoons crushed garlic

Cilantro-Lime Dipping Sauce

  • 1/2 cup sour cream or yogurt
  • 1 tablespoon chopped cilantro
  • 1 teaspoon lime juice


  • 1 dozen wings
  • 1 TBL celery salt
    Cilantro-Lime Dipping Sauce

  1. Stir and chill. Sour cream is better for Latin flavors and yogurt for Asian but either will work for both.
    Bangkok Sauce
  1. Stir together and you are ready to go.
  1. Preheat oven to 400 degrees.
  2. Season wings with celery salt and roast for 45 – 50 minutes turning once.
  3. Remove from oven and immediately toss in Bangkok Sauce.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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