Buffalo Chicken Salad Cups

It’s football season and it’s time to stuff our faces with crazy good appetizers, like these Buffalo Chicken Salad Cups!

Everybody do the happy dance. Football season is here.

My favorite thing about football season is the abundance of appetizers that can be found on dinner tables and sports bars near and far. I’ll fill my plate with stuffed mushrooms, crab cakes, spinach dip and more. And Buffalo chicken wings will always find a spot on my plate. They have a special place in my heart. ♥

My first appetizer recipe of the football season includes wing sauce in the ingredient list. Chopped cooked chicken is mixed with mayonnaise, diced cucumbers, ranch seasoning and wing sauce. The chicken salad is then stuffed into crispy fillo cups. Wing sauce is drizzled over each cup and fresh chopped cilantro is sprinkled on top.

I had a hard time stopping myself from devouring ALL of these Buffalo Chicken Salad Cups. They are SO good. Not only are these appetizers crazy good, they are ridiculously easy to make. You’ll only spend about 15 minutes prepping these. That’s quicker than ordering takeout!

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Why This Buffalo Chicken Salad Cups Recipe Works

Buffalo chicken is a flavor profile that just about everyone loves. It’s a staple at tailgates, parties, and family get-togethers for a reason. It hits all the right notes with its tangy heat and creamy texture. This recipe takes that universally adored flavor and elevates it into something truly special.

What makes these **Buffalo Chicken Salad Cups** a standout recipe is the incredible balance of textures and temperatures. You have the warm, unbelievably crispy fillo shell straight from the oven. Inside, you get the cool, creamy chicken salad. It’s a delightful contrast that makes each bite interesting.

The real secret, my little twist, is using diced cucumber instead of the traditional celery. While celery provides a crunch, it can sometimes be stringy and its flavor can overpower. Cucumber, on the other hand, provides a cleaner, lighter, and more satisfying crunch. Its subtle freshness and high water content provide a wonderful cooling sensation that perfectly tames the spice from the buffalo sauce. It makes the entire appetizer feel less heavy and more refreshing, so your guests can enjoy more than one without feeling weighed down.

Finally, this recipe just works because it’s so simple to assemble, yet it looks incredibly impressive. Using pre-made fillo shells is a fantastic shortcut that saves you time and effort, but the final result looks like you spent hours in the kitchen. They are the perfect, elegant, two-bite appetizer for any occasion.

Ingredients for Buffalo Chicken Salad Cups

The beauty of this recipe lies in its simplicity and the way a few well-chosen ingredients come together to create something spectacular. The key is using fresh components to really make the flavors sing. You don’t need a long shopping list to make these impressive little bites.

Here is exactly what you’ll need to gather:

• 2 C chopped cooked chicken (I used leftover grilled chicken and chopped it in my food processor).
• 3/4 C diced cucumber
• 1/2 C mayonnaise
• 1 tbsp buffalo wing sauce, plus more for garnish
• 1 tsp Ranch dressing seasoning mix
• Chopped fresh cilantro for garnish
• 15-20 mini fillo shells (1 box contains 15 shells)

A few notes on these ingredients. The star of this recipe, and my special twist, is the diced cucumber. Be sure to use a firm cucumber, like an English or Persian cucumber, as they have thinner skin and fewer seeds. This provides a clean, crisp crunch that is so refreshing against the spicy sauce.

For the chicken, using leftover grilled or rotisserie chicken is my favorite shortcut. It adds a layer of flavor you just don’t get from boiled chicken. If you have the time, grilling a chicken breast just for this recipe is well worth it. For the mayonnaise, I’m partial to a good quality, full-fat mayo like Duke’s. It provides the perfect creamy base. Lastly, choose a buffalo wing sauce that you genuinely love the flavor of, as it’s a prominent taste in the final dish.

Step-by-Step Instructions For Making Buffalo Chicken Salad Cups

Bringing these little appetizers to life is wonderfully simple. With just a few quick steps, you’ll have a platter of delicious **Buffalo Chicken Salad Cups** ready for your guests. The process is straightforward, but a few little tips will ensure they come out perfectly every time.

Step 1: Bake the Fillo Shells

First things first, preheat your oven and bake the mini fillo shells according to the directions on the package. This step is crucial for getting that signature crispy, flaky texture. Keep a close eye on them, as these little shells can go from perfectly golden to burnt in a matter of seconds. You want them to be lightly browned and fragrant. Once they’re done, carefully remove them from the oven and set them aside on a wire rack to cool slightly while you prepare the filling.

Step 2: Combine the Filling

While the shells are baking or cooling, you can whip up the chicken salad filling. In a medium-sized mixing bowl, combine your chopped cooked chicken, the finely diced cucumber, mayonnaise, buffalo wing sauce, and the Ranch dressing seasoning mix. I find that using a fork or a small spatula works best to mix everything together. You want to stir until all the ingredients are evenly distributed and the chicken is well-coated in the creamy sauce. Try not to overmix, as you want to maintain some of the chicken’s texture. This is a good time to give it a little taste and see if you’d like to add another splash of buffalo sauce for more heat.

Step 3: Fill the Cups and Garnish

Now for the fun part: assembly. Once your fillo shells have cooled just enough to handle, it’s time to fill them up. I like to use a small spoon or a small cookie scoop to portion the chicken salad mixture. Spoon about half a tablespoon of the mixture into each fillo cup. This amount usually fills them perfectly without overflowing. Once all your cups are filled, arrange them on your serving platter. For the final touch, drizzle a tiny bit more buffalo wing sauce over the top of each cup and sprinkle with fresh, chopped cilantro. The extra sauce adds a pop of color and flavor, and the cilantro brings a lovely freshness that ties it all together.

How To Serve Buffalo Chicken Salad Cups

Serving these **Buffalo Chicken Salad Cups** is all about presentation, which is thankfully just as easy as making them. Because they are so neat and self-contained, they are the ideal finger food for any gathering, from a casual game day get-together to a more elegant cocktail party.

My favorite way to serve them is on a large, simple white platter. The contrast makes the colors of the appetizer really pop. I arrange them in a circular pattern or in neat rows, leaving a little space between each cup so they are easy for guests to pick up. For a little extra flair, you can garnish the platter itself. A sprinkle of extra chopped cilantro or even some thinly sliced green onions around the platter adds a professional touch.

To take things up a notch, consider offering a little something on the side. While these cups are perfect on their own, here are a few ideas for serving:

• With Extra Dips: Place small bowls of blue cheese dressing and ranch dressing on the platter. This allows guests who love that classic wings-and-dip combination to add a little extra creaminess.
• On a Full Appetizer Board: Incorporate these cups into a larger snack board. Surround them with celery sticks, carrot sticks, bell pepper strips, and a variety of crackers and cheeses for a truly abundant display.
• As a Light Lunch: Don’t just save these for parties. Serve three or four cups alongside a simple green salad with a light vinaigrette for a delicious and satisfying lunch.

No matter how you choose to serve them, make sure you do it right after assembling. They are at their absolute best when the fillo shells are still warm and crisp, and the filling is cool and creamy. That textural contrast is what makes them so irresistible.

How To Store & Reuse Buffalo Chicken Salad Cups Leftovers

One of the most common questions I get is about making these ahead of time or storing leftovers. The short answer is that the assembled **Buffalo Chicken Salad Cups** are best enjoyed fresh. That delicate, crispy fillo shell is their crowning glory, and it will unfortunately get soft if it sits with the creamy filling for too long.

However, that doesn’t mean you can’t prep ahead or that you have to toss any extra filling. The key is to store the components separately. The chicken salad filling itself stores beautifully. Simply place any leftover filling in an airtight container and keep it in the refrigerator. It will stay fresh and delicious for up to three days. Do not freeze the chicken salad, as the mayonnaise will separate when it thaws, resulting in a very unpleasant texture.

When you have leftover filling, you have a wonderful base for several other quick and easy meals. Here are a few of my favorite ways to use it up:

• Make a Sandwich or Wrap: This is the easiest option. Spread the leftover buffalo chicken salad on your favorite bread, toast, or a soft tortilla for a fantastic lunch the next day. It’s also delicious on slider buns for mini sandwiches.
• Top a Salad: For a lighter meal, scoop a generous portion of the chicken salad over a bed of mixed greens, romaine, or spinach. You barely even need dressing, as the salad itself is so creamy and flavorful.
• Serve it as a Dip: If you run out of fillo shells, the filling is a fantastic dip on its own. Serve it with sturdy crackers, pita chips, celery sticks, or bell pepper strips.

By storing the filling properly, you can enjoy the delicious flavors of this recipe for days to come. It’s like getting two or three different meals out of one simple recipe preparation.

Substitutions & Variations For Buffalo Chicken Salad Cups

While I believe this recipe is perfect as is, I know that every cook likes to put their own spin on things. This recipe is wonderfully versatile and can be easily adapted to suit your taste preferences or what you happen to have in your pantry. Feel free to play around and make it your own.

Whether you need to accommodate a dietary restriction or you just want to experiment with different flavors, here are some of my favorite substitutions and variations for these **Buffalo Chicken Salad Cups**:

• For a Different Crunch: If you’re not a fan of cucumber or don’t have any on hand, you can certainly go the traditional route with finely diced celery. For another interesting twist, try using diced jicama or even finely chopped water chestnuts for a unique, crisp texture.
• Lighten it Up: To reduce the fat and calories, you can substitute half of the mayonnaise with plain Greek yogurt or sour cream. This will add a bit more tang to the filling, which pairs beautifully with the buffalo sauce.
• Adjust the Heat: The spice level is entirely in your control. Use a mild buffalo wing sauce for just a hint of heat, or choose a hotter variety if you and your guests love spicy food. You can also add a pinch of cayenne pepper to the filling for an extra kick.
• Try a New Vessel: The mini fillo shells are fantastic, but there are other options. You can use wonton wrappers pressed into a mini muffin tin and baked until golden. For a low-carb or gluten-free alternative, serve the chicken salad in crisp lettuce cups (butter or iceberg work well), hollowed-out mini bell peppers, or thick slices of cucumber.
• Add a Cheesy Twist: For a richer flavor, fold in a quarter cup of crumbled blue cheese or shredded sharp cheddar cheese into the chicken salad mixture. This adds another layer of classic buffalo flavor that is absolutely decadent.

Don’t be afraid to get creative. The core combination of creamy, spicy chicken is a wonderful canvas for all sorts of delicious additions and changes.

Buffalo Chicken Salad Cups

Yield: 7

Prep Time: 10 minutes

Total Time: 10 minutes

Chopped cooked chicken is mixed with mayonnaise, diced cucumbers, ranch seasoning and wing sauce. The chicken salad is then stuffed into crispy fillo cups. Wing sauce is drizzled over each cup and then sprinkled with fresh chopped cilantro.

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Ingredients

• 2 C chopped cooked chicken (I used leftover grilled chicken and chopped it in my food processor).
• 3/4 C diced cucumber
• 1/2 C mayonnaise
• 1 tbsp buffalo wing sauce, plus more for garnish
• 1 tsp Ranch dressing seasoning mix
• Chipped fresh cilantro for garnish
• 15-20 mini fillo shells (1 box contains 15 shells)

Instructions

1. Bake the fillo shells according to package directions. Remove from the oven and set aside.
2. Combine the chicken, cucumbers, mayonnaise, wing sauce and ranch seasoning mix. Mix well.
3. Spoon 1/2 tbsp of the chicken mixture into each fillo cup. Drizzle the chicken salad with wing sauce and then garnish with cilantro.

Notes

You will probably have some leftover chicken salad. You can either make more fillo cups or you can use it to top crackers or make sandwiches. Sliders would be perfect for using up leftovers!

5 FAQs About Buffalo Chicken Salad Cups

Here are some straightforward answers to the most common questions I receive about this Buffalo Chicken Salad Cups recipe.

Can I make these Buffalo Chicken Salad Cups ahead of time?

This is probably the number one question I get, and it’s a great one for anyone planning a party. You can absolutely prep parts of this recipe in advance to save time. The chicken salad filling can be made up to 24 hours ahead of time. Just prepare it as directed, cover it tightly, and store it in the refrigerator. In fact, making the filling ahead can even allow the flavors to meld together more, making it extra delicious.

However, it is very important that you do not assemble the cups until you are ready to serve them. The fillo shells are very delicate and will absorb moisture from the cool, creamy filling, causing them to become soft and lose their wonderful crispiness. For the best results, bake the fillo shells and fill them just before your guests arrive. The entire assembly process takes less than five minutes, so it’s a very quick final step.

What kind of chicken is best for Buffalo Chicken Salad Cups?

You have several excellent options when it comes to the chicken for this recipe, which makes it very convenient. My personal favorite is using leftover grilled chicken because the smoky, charred flavor adds an incredible depth to the salad. The next best thing, and the ultimate time-saver, is a store-bought rotisserie chicken. Simply pull the meat off the bones and give it a rough chop or a quick pulse in the food processor.

You can also bake or poach a couple of boneless, skinless chicken breasts specifically for this recipe. If you’re in a real pinch, high-quality canned chicken will also work. Just be sure to drain it very well to avoid making your salad watery. The key is to have the chicken chopped into small, bite-sized pieces so it mixes well with the other ingredients and fits nicely into the small fillo cups.

My fillo shells got soggy, what did I do wrong?

A soggy fillo shell is a sad thing indeed, but it’s usually an easily preventable problem. The most common culprit is assembling the cups too far in advance. As mentioned before, these should be filled just before serving. Even 30 minutes can be enough for the shells to start losing their crispness. Bake, fill, and serve is the best motto for this recipe.

Another potential issue could be the moisture level of your filling. If your chicken salad is too wet, it will make the shells soggy faster. One way to prevent this is to pat your diced cucumber with a paper towel before adding it to the mix. This removes excess water. Also, ensure your cooked chicken is not wet and that you are using the correct ratio of mayonnaise and buffalo sauce to chicken. The filling should be creamy, not runny.

Are Buffalo Chicken Salad Cups very spicy?

The beauty of this recipe is that you are the master of the spice level. The heat comes almost entirely from the buffalo wing sauce you choose, so you can tailor it perfectly to your preference. Buffalo sauces are sold in a range of heat levels, from mild to extra hot. If you’re serving a crowd with mixed tastes, I recommend starting with a mild or medium sauce. You can always have a bottle of hotter sauce on the side for the spice lovers to add to their own cups.

The Ranch seasoning and the creamy mayonnaise also do a great job of balancing and cooling the heat. My secret weapon, the cucumber, adds a refreshing element that tames the spice as well. If you make the filling and find it’s a little too spicy, you can always stir in another tablespoon of mayonnaise to mellow it out.

Can I make this recipe low-carb or keto-friendly?

Yes, you absolutely can! It’s very easy to adapt these **Buffalo Chicken Salad Cups** to be low-carb and keto-friendly. The filling itself is naturally low in carbohydrates. You’ll just need to use a sugar-free, keto-approved mayonnaise and a buffalo sauce with no added sugars, which are readily available in most grocery stores.

The main substitution you will need to make is for the fillo shells. Instead of the high-carb pastry, serve the delicious buffalo chicken salad in a low-carb vessel. Some of my favorite keto-friendly options include crisp butter lettuce leaves to create little wraps, hollowed-out mini bell peppers, or thick-cut cucumber slices to make cucumber “boats.” These options provide a satisfying crunch and make for a beautiful, healthy, and diet-friendly appetizer.

Try These Recipes Next

If you loved these easy and delicious bite-sized appetizers, here are a few more of my favorite recipes that are perfect for parties and game days.

• Easy Buffalo Chicken Dip: The classic, hot and cheesy dip that inspired this recipe. It’s a guaranteed crowd-pleaser.
• Cheesesteak Crescent Roll Cups: Another fantastic appetizer cup recipe, this one is filled with all the savory goodness of a Philly cheesesteak.
• Buffalo Chicken Salad Cups: A direct link back to this very recipe, perfect for sharing with friends who ask for the details after tasting them!

I hope you enjoy making and sharing these recipes as much as I do.