Okay. I know. Y’all probably are getting sick of the deli chicken salad recipes on here but I’M NOT STOPPING SO SORRY NOT SORRY. Chicken salad is one of my favorite things & I love making all different variations, plus it’s nice to just make a big tub of it to keep in the fridge for easy meals throughout the week which is always handy. This Buffalo Chicken Salad though…. it’s like if you basically turned Buffalo Chicken Dip into a sandwich and it’s the fucking best thing ever to be honest.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Original Vegenaise, Ranch Dressing, and Pepper Jack Style Cheese Slices. Trust me, they truly make this recipe special.

This really couldn’t be easier to make, just like all my other chicken salad recipes. Cook up and cool down any vegan chicken of your choosing. I use the tofurkey one because it’s my personal favorite, but you can use gardein, beyond meat, abbot’s butcher, no evil, etc… you can even use cauliflower if you want it more veggie based! Once its cooled, shred, dice, cube, whatever you gotta do to it- and add it to a bowl.

Mix in your vegan mayo, ranch, franks red hot, onion powder, garlic powder, nutritional yeast, salt / pepper, celery, pickles, and green onions & mix to combine! Start with less of the mayo, ranch, and franks and add until you get the flavor / consistency you like best. Once thats ready, you can serve right away but I like to let it chill in the fridge for about a half hour.

To assemble, toast up a pretzel bun, add a slice of Follow Your Heart Pepper Jack Cheese, them some green leaf lettuce, tomato, red onion, and a healthy scoop of the Chicken Salad. I also like to add a little extra mayo on the bun as well. Serve with a dill pickle spear on the side & you’re good to go! You can also put this on top of a bed of greens, or eat it in lettuce cups, turn it into a wrap, etc.

But that’s it! SUPER easy & SUPER fucking delicious. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Buffalo Chicken Salad Sandwiches

These Buffalo Chicken Salad Sandwiches are like if you put Buffalo Chicken Wing Dip on a bun, plus it's vegan? Yep. You need this. Right now.

Prep Time 10 minutes
Cook Time 5 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 2 cups vegan chicken I used tofurkey
  • 1/4 cup ranch dressing
  • 1/4 cup vegan mayo
  • 1/4 cup hot buffalo wing sauce Frank's® REDHOT Buffalo Wing Sauce *to taste
  • 3 stalks celery diced
  • 1/4 cup dill pickles diced
  • 2 green onions chopped
  • salt and freshly ground black pepper to taste
  • 1 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1 1/2 tbsp nutritional yeast
  • 4 pretzel buns
  • Green leaf lettuce
  • Ripe tomatoes
  • Red onion
  • Dill pickles
  • Pepper Jack Cheese Slices


  1. Shred / Cube / Dice your cooked & cooled chicken and add to a bowl.

  2. Mix in your ranch dressing, vegan mayo, buffalo sauce, celery, green onion, salt/ pepper, garlic powder, onion powder, and nutritional yeast. Cover and cool in the fridge for at least 30 minutes.

  3. Lightly toast your pretzel buns & melt some pepper jack cheese on each half.

  4. Layer up your sandwich with green leaf lettuce, tomato slices, sliced red onion, and dill pickles- then add your buffalo chicken salad. Close the sandwich together and dig in!

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