I still remember the first time I tried Chicken Salad Chick’s Buffalo Barclay. I was on a road trip, starving, and needed something quick but not heavy. I usually stick to my favorites, but that day, I was feeling adventurous. One bite, and I was hooked. It was tangy, it was spicy, and it just tasted like deconstructed buffalo wings in the best possible way. I knew right then and there that I had to figure out how to make this magic happen in my own kitchen. After a lot of experimenting, I finally cracked the code, and now I’m so excited to share my copycat Chicken Salad Chick Buffalo Barclay recipe with you!

Why You’ll Love This Copycat Chicken Salad Chick Buffalo Barclay

It’s incredibly flavorful. We’re talking that perfect balance of tangy buffalo sauce and tender chicken.
It’s so easy to make. Especially if you use a rotisserie chicken, you’ll have this ready in no time.
It’s versatile. Great in sandwiches, wraps, on crackers, or even in lettuce cups for a lighter meal.
It’s a crowd pleaser. Seriously, everyone who tries this asks for the recipe.

What You Will Need

Making this chicken salad doesn’t require a ton of fancy ingredients. The beauty is in the simplicity and the quality of what you choose.

Cooked Chicken: I always use about 3 cups of cooked, shredded chicken. A rotisserie chicken is my absolute go to for convenience. It’s already cooked, super flavorful, and shreds easily. If you’re cooking chicken from scratch, two large chicken breasts (about 1.5 pounds) boiled or baked and then shredded will work perfectly. I usually bake mine with a little salt and pepper until it’s cooked through, then let it cool slightly before shredding.
Mayonnaise: This is the binder and the base for creaminess. I use a good quality full fat mayonnaise. You can absolutely use a light mayo if you prefer, but I find the full fat option gives the best texture and flavor.
Buffalo Sauce: This is where the magic happens! Don’t skimp on this. I always use Frank’s RedHot Buffalo Wing Sauce. It has that classic tangy, slightly spicy flavor that defines buffalo anything. Other brands might be too spicy or not tangy enough, so trust me on this one.
Celery: Finely diced celery adds a crucial crunch and a little freshness that cuts through the richness of the mayo and the heat of the buffalo sauce. It’s subtle but so important.
Salt and Freshly Ground Black Pepper: Just a touch to enhance all those wonderful flavors.

Ingredient Notes and My Go To Substitutions

I’ve made this recipe countless times, and I’ve learned a few things along the way about making it just right.

Chicken: Like I said, rotisserie chicken is your best friend here. It saves so much time and adds an extra layer of flavor. If you’re boiling chicken, you can add some onion, garlic, or bay leaves to the water for more flavor. Poaching chicken breast also works beautifully, keeping the chicken tender and moist. Just make sure it’s cooled completely before mixing. Warm chicken will make the mayonnaise break down and get oily, and we definitely don’t want that!
Mayonnaise Matters: Using a good quality mayo really does make a difference in the overall taste and texture. If you’re really adventurous, you could even try making your own mayonnaise, but honestly, I rarely have time for that!
Buffalo Sauce Brands: I highly recommend Frank’s RedHot Buffalo Wing Sauce. It’s what Chicken Salad Chick likely uses or at least a very similar profile. If you use a different brand, taste it first. Some can be much spicier or have different flavor notes. You might need to adjust the amount you add to suit your taste. If you can only find regular Frank’s RedHot, you can use it, but you’ll want to add a tiny bit of melted butter (about a teaspoon per 1/4 cup of hot sauce) to mimic the wing sauce’s richness.
Adding a Little Something Extra (Optional): The original Buffalo Barclay at Chicken Salad Chick is pretty straightforward: chicken, mayo, and buffalo sauce, with that hint of spice. However, if you’re a fan of blue cheese with your buffalo wings (and who isn’t?), a small amount of crumbled blue cheese folded in will take this to the next level. I sometimes add a tablespoon or two when I’m feeling fancy. Another idea? A tiny pinch of garlic powder or onion powder can deepen the savory notes without overpowering the buffalo flavor. Just remember, the beauty of this copycat is its simplicity, so don’t go too crazy with additions unless you’re intentionally creating your own spin.
Making it Spicier: If you love heat, you could add a pinch of cayenne pepper or a tiny dash of your favorite hot sauce (like sriracha, as Chicken Salad Chick uses in their Kickin’ Kay Lynne) to the mix. Start small and taste as you go!

Follow these steps for perfect results

Follow these steps for perfect results

Step by Step Instructions

Ready to make some delicious copycat Chicken Salad Chick Buffalo Barclay? Let’s get to it!

Prep Your Chicken: First things first, you need your cooked and shredded chicken. If you’re using a rotisserie chicken, remove the skin and bones, then shred the meat with two forks or even your hands. I find using my hands is the fastest way to get that perfect shredded texture. If you boiled or baked chicken breasts, make sure they’re completely cooled, then shred them the same way. You want pieces that are easy to mix but still have some texture, not too finely minced.
Dice the Celery: Take your celery stalks and finely dice them. I aim for pieces that are about the size of a grain of rice, or even smaller. We want the crunch without big chunks of celery dominating the flavor or texture.
Combine the Wet Ingredients: In a large mixing bowl, scoop in your mayonnaise and pour in the buffalo sauce. Stir these together really well until they’re completely combined and you have a lovely orange tinted, creamy mixture. This ensures the buffalo flavor is evenly distributed.
Add Chicken and Celery: Now, add your shredded chicken and diced celery to the bowl with the mayonnaise and buffalo sauce mixture.
Mix It All Up: Using a spatula or a large spoon, gently fold everything together. You want to coat all the chicken and celery evenly with the creamy sauce. Be careful not to mash the chicken; we want it nicely shredded, not pulverized.
Season to Taste: Give your chicken salad a taste. This is the fun part! Add salt and pepper as needed. I usually start with about a quarter teaspoon of salt and a few grinds of black pepper, then adjust. If it needs a little more tang or spice, add another tablespoon of buffalo sauce. Keep tasting until it’s just how you like it.
Chill Out: This step is crucial, so don’t skip it! Cover the bowl and refrigerate the chicken salad for at least 30 minutes. This allows all the flavors to meld together and develop, making it even more delicious. Chilling also firms up the mayonnaise a bit, giving it a better texture. I honestly think it tastes best after an hour or two in the fridge.

Pro Tips I’ve Learned

Don’t Overmix: When you’re combining everything, mix just until it’s combined. Overmixing can make the chicken tough and break down the texture of your lovely shredded pieces.
The Power of Cold: Seriously, let it chill. I know it’s hard to wait, but the flavors truly deepen and become more harmonious after some time in the fridge. If I’m making this for lunch, I usually whip it up in the morning.
Taste as You Go: Everyone’s buffalo sauce preference is different, and so is their chicken. Always taste and adjust your seasonings before chilling. You might want a little more salt, a touch more pepper, or an extra kick of buffalo.
Shredding Chicken: For super easy shredding, especially with cooked chicken breasts, try using a stand mixer with the paddle attachment on low speed for about 30 seconds. It works like a charm! Just don’t walk away, or you’ll end up with a chicken paste.

Serving Suggestions

Classic Sandwich: Pile it high on your favorite bread–I love a good brioche or soft wheat bread. You could even toast the bread for an extra layer of texture. Add a slice of tomato and a piece of crisp lettuce if you like.
Wrap It Up: A tortilla wrap filled with Buffalo Barclay and some fresh greens makes for a fantastic and portable lunch.
Lettuce Cups: For a lighter, low carb option, serve generous scoops in crisp lettuce cups, like butter lettuce or romaine. It’s so refreshing!
With Crackers or Chips: This is perfect for a quick snack or a party appetizer. Scoop it onto sturdy crackers or serve with a side of pita chips or even plain tortilla chips.
On a Bed of Greens: Turn it into a hearty salad by serving it on a bed of mixed greens with a drizzle of ranch or blue cheese dressing. It makes a satisfying meal.
Stuffed Tomatoes or Avocados: For something a little more elegant, hollow out a ripe tomato or half an avocado and fill it with your delicious buffalo chicken salad.

Storage and Realistic Advice

You’ve made a batch of this amazing Copycat Chicken Salad Chick Buffalo Barclay, and now you’re wondering how long it lasts.

Refrigerator: Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days. After that, it’s best to discard it.
Freezing? I don’t recommend freezing chicken salad, especially one made with mayonnaise. The mayonnaise tends to separate and get a weird texture once thawed, making it grainy and unappetizing. It’s best enjoyed fresh from the fridge.
Meal Prep Friendly: This recipe is fantastic for meal prepping! Make a big batch at the beginning of the week, and you’ll have delicious lunches ready to go for several days.

Nutrition (Just a Heads Up!)

I’m definitely not a nutritionist, and honestly, I usually don’t count calories when I’m enjoying something this good. But if you’re curious, this chicken salad offers a good source of protein from the chicken. The mayonnaise does add some fat, but hey, it’s what makes it so creamy and delicious! You can always use light mayonnaise to cut down on fat and calories if that’s important to you. Just remember, enjoy in moderation as part of a balanced diet.

*Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.*

Common Questions My Friends Ask Me

Can I make this ahead of time? Absolutely, and I highly recommend it! Making it a few hours or even the day before allows the flavors to really meld together. Just give it a good stir before serving.
What kind of chicken is best? Any cooked chicken will work, but for the best flavor and juiciness, I love using rotisserie chicken. Baked or poached chicken breasts are also great options.
Is this very spicy? The Buffalo Barclay has a pleasant tang with a *hint* of spice. It’s not usually mouth numbing hot. If you’re sensitive to spice, you can start with a little less buffalo sauce and add more to taste. If you love heat, feel free to add a bit more!
Can I add other vegetables? While the original is simple, if you want to sneak in more veggies, finely diced bell peppers (red or green) or even a tiny bit of red onion (if you like onions, the founder of CSC doesn’t!) could work. Just be careful not to overshadow that classic buffalo flavor.
My chicken salad seems dry. What happened? This usually means you need more mayonnaise or buffalo sauce. Add a tablespoon of each at a time, mixing well, until you reach your desired creaminess. Make sure your chicken wasn’t overcooked, as that can make it dry too.

I really hope you love making this copycat Chicken Salad Chick Buffalo Barclay as much as I do. It’s truly a standout flavor, and being able to whip it up at home whenever that craving hits is just the best. Let me know if you try it and what you think in the comments below! I always love hearing about your kitchen adventures..

Copycat Chicken Salad Chick Buffalo Barclay

This incredibly flavorful and easy-to-make chicken salad perfectly balances tangy buffalo sauce with tender chicken, creating a deconstructed buffalo wing experience. It’s versatile for sandwiches, wraps, or lettuce cups and is a definite crowd-pleaser.

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Prep Time 15

Total Time 1 15

Servings: 4 servings

Ingredients Method Notes

Ingredients

3 cups cooked shredded chicken from a rotisserie chicken or 2 large chicken breasts (approx. 1.5 lbs), boiled or baked
1/2 cup mayonnaise good quality full fat recommended, light mayo also works; adjust to desired creaminess
1/4 cup Frank’s RedHot Buffalo Wing Sauce or your preferred buffalo sauce; adjust to desired tang and spice
1 stalk celery finely diced
1/4 tsp salt or to taste
1/4 tsp freshly ground black pepper or to taste

Method

Prep Your Chicken: If using a rotisserie chicken, remove skin and bones, then shred the meat. If using boiled or baked chicken breasts, ensure they are completely cooled, then shred them. Aim for shredded pieces with texture, not finely minced.
Dice the Celery: Finely dice the celery stalk(s). Aim for small pieces, about the size of a grain of rice, to add crunch without dominating the flavor or texture.
Combine the Wet Ingredients: In a large mixing bowl, combine the mayonnaise and buffalo sauce. Stir them together until completely combined and you have a smooth, orange-tinted creamy mixture.
Add Chicken and Celery: Add the shredded chicken and diced celery to the bowl with the mayonnaise and buffalo sauce mixture.
Mix It All Up: Using a spatula or large spoon, gently fold all ingredients together. Ensure the chicken and celery are evenly coated with the creamy sauce, being careful not to mash the chicken.
Season to Taste: Taste the chicken salad and add salt and pepper as needed. Start with about a quarter teaspoon of salt and a few grinds of black pepper, then adjust. If more tang or spice is desired, add another tablespoon of buffalo sauce and taste again.
Chill Out: Cover the bowl and refrigerate the chicken salad for at least 30 minutes, or ideally 1-2 hours. This allows the flavors to meld and develop, and the mayonnaise to firm up for better texture. Do not skip this step for best results.

Notes

For the best flavor and texture, use good quality full-fat mayonnaise and Frank’s RedHot Buffalo Wing Sauce. Ensure chicken is completely cooled before mixing to prevent the mayonnaise from breaking down. Avoid overmixing to keep the chicken tender. Chilling the chicken salad for at least 30 minutes (preferably 1-2 hours) is crucial for flavors to meld. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Freezing is not recommended as mayonnaise tends to separate. This recipe is excellent for meal prepping.

Hi, I’m Teresa!

A self-taught home cook who loves creating simple, flavorful meals to share. From busy weeknights to sweet weekend treats, my goal is to make cooking approachable, enjoyable, and always delicious.

About Me