Buffalo Chicken Bowls
I learned this buffalo chicken bowl recipe on a rushed weeknight and it became an instant go-to. Bright, crunchy vegetables meet spicy shredded chicken and creamy avocado for a bowl that feels hearty without being heavy. It’s fast to assemble, flexible for pantry swaps, and a great way to use leftover rotisserie or grilled chicken.
Why you’ll love this dish
This bowl hits three important notes: texture, heat, and simplicity. The crisp celery and peppers contrast the tender, sauced chicken, while avocado cools and rounds the spice. It’s perfect for weeknight dinners, packing for lunch, or feeding a crowd when you want something healthy that still satisfies.
“The balance of crunchy veggies and buffalo heat is addictive—my whole family asks for seconds.”
If you like other easy buffalo-inspired meals, try my take on buffalo chicken sliders for game day or sandwiches.
The cooking process explained
Before you chop anything, you’ll toss shredded cooked chicken with buffalo sauce so the flavors can marry while you prep the vegetables. Then you quickly dress the chopped celery, carrots, bell peppers, and red onion with olive oil, salt, and pepper. Finally, divide the veggies into bowls, top with the buffalo chicken and sliced avocado, and serve immediately. No oven time required and minimal cleanup.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie or poached work great)
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Notes and substitutions:
- Chicken: leftover roasted chicken or quick shredded air-fryer chicken both work; for a quick crisped finish try an air fryer chicken breast shredded and tossed with sauce.
- Buffalo sauce: use milder wing sauce or mix in a little Greek yogurt for a creamier, toned-down heat.
- Add greens like chopped romaine or kale if you want extra bulk.
Step-by-step instructions
- Place shredded chicken in a large bowl. Pour 1/2 cup buffalo sauce over the chicken and stir until every piece is evenly coated. Taste and add a bit more sauce if you prefer extra heat.
- In a separate bowl combine the chopped celery, carrots, bell peppers, and diced red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
- Divide the dressed veggie mixture evenly among your serving bowls.
- Spoon the buffalo-coated chicken over the veggies in each bowl.
- Top each bowl with sliced avocado. Serve immediately so the avocado remains fresh and the veggies stay crisp.
Best ways to enjoy it
Serve these bowls as-is for a low-carb option, or add a base like steamed rice, quinoa, or mixed greens for extra substance. For a finger-food twist at parties, scoop the buffalo chicken and veggies onto sturdy lettuce cups. If you want warm comfort, serve the bowl with a warm cornbread or try pairing it with leftover air-fryer chicken breast slices on the side.
Storage and reheating tips
- Refrigerator: Store components separately in airtight containers for up to 3–4 days. Keep avocado slices separate and add right before serving to avoid browning.
- Freezing: Avoid freezing the assembled bowls; instead freeze cooked seasoned chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Gently reheat the buffalo chicken in a microwave or on the stovetop until just warmed through—overheating can dry it out. Add a splash of water or a tablespoon of extra sauce to restore juiciness.
- Food safety: Cool hot ingredients quickly before refrigerating and never leave perishable food out over two hours.
Pro chef tips
- Shred chicken while warm for silkier strands that absorb sauce better.
- Massage a little lemon juice into avocado slices just before serving to slow browning without changing flavor.
- If you want extra creaminess, fold in a spoonful of blue cheese dressing, ranch, or plain Greek yogurt to the buffalo-coated chicken.
- For a weeknight shortcut, buy pre-chopped vegetables or use a mandoline for even slices. Also consider an easy breakfast-for-dinner swap: top with a fried egg for richness—similar to how I sometimes pair protein bowls with a sweet start like these baked protein pancake bowls.
Creative twists
- Mediterranean buffalo: swap buffalo sauce for a spicy harissa and top with crumbled feta and olives.
- Grain bowl: serve over farro or brown rice and finish with toasted pumpkin seeds.
- Vegetarian swap: use shredded roasted cauliflower tossed in buffalo sauce as a plant-forward alternative.
- Heat control: mix hot sauce with melted butter for classic wing flavor, or blend with honey for a sweet-heat contrast reminiscent of a hot honey chicken glaze.
Common questions
Q: How long does this take to make?
A: If you have cooked chicken on hand, plan 10–15 minutes for chopping and assembly. Using raw chicken will add cooking time.
Q: Can I make these ahead for meal prep?
A: Yes—store the buffalo chicken and veggies separately, and slice avocado right before eating. Stored properly, components last 3–4 days in the fridge.
Q: Is this recipe freezer-friendly?
A: Freeze only the buffalo-seasoned cooked chicken (not the avocado or fresh veggies). Thaw overnight in the fridge and reheat gently.
Q: Can I make this dairy-free?
A: Absolutely—use a dairy-free buffalo sauce (many are vinegar and chili-based) and skip creamy dressings.
Q: What else can I add for extra protein or crunch?
A: Toasted nuts (like pepitas), roasted chickpeas, or a soft-boiled egg add texture and protein without overpowering the buffalo flavor.
Buffalo Chicken Bowl
Ingredients
Method
- Place shredded chicken in a large bowl. Pour 1/2 cup of buffalo sauce over the chicken and stir until every piece is evenly coated. Taste and add more sauce if extra heat is preferred.
- In a separate bowl, combine the chopped celery, carrots, bell peppers, and diced red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Divide the dressed veggie mixture evenly among your serving bowls.
- Spoon the buffalo-coated chicken over the veggies in each bowl.
- Top each bowl with sliced avocado. Serve immediately for freshness.
