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–+ servings

Buffalo Chicken Salad

Lisa Street
When I think about buffalo chicken salad, my taste buds dance at the thought of what to pair it with. You can lean into a crisp white wine that cuts through the heat, like a Sauvignon Blanc. A side of homemade garlic bread can complement the spice beautifully.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 380 kcal

Equipment

  • Oven, Bowl

Ingredients
  

  • 1 pound boneless skinless chicken breasts: The star of the show.
  • Buffalo wing sauce preferably Frank’s RedHot: The key to that iconic flavor.
  • Smoked garlic powder: Adds depth.
  • Kosher salt and freshly ground black pepper: For seasoning.
  • 4 large carrots peeled and diced: Adds color and sweetness.
  • 4 celery stalks chopped: Offers crunch and freshness.
  • 1 English cucumber peeled and diced: For hydration and crunch.
  • 8 to 10 cups chopped romaine lettuce: The base of your salad.
  • 4 green onions thinly sliced: For a mild onion flavor.
  • ¼ cup finely chopped chives: A pop of onion flavor.
  • ½ cup crumbled blue cheese: For creaminess and a sharp bite.
  • ½ cup chopped fresh cilantro: Adds freshness.
  • 1 tablespoon lemon juice: Brightens the flavors.
  • Ranch dressing for serving: A classic pairing.

Instructions
 

Step 1: Cook the Chicken

  • Begin by preheating your grill or oven. Marinate your chicken breasts in a mixture of buffalo wing sauce, smoked garlic powder, salt, and black pepper for at least 30 minutes, although an hour is even better. This allows those bold flavors to penetrate the chicken. If grilling, cook for about 7-8 minutes on each side until the internal temperature reaches 165°F. Alternatively, bake it in a preheated oven at 375°F for approximately 25-30 minutes.

Step 2: Prepare the Vegetables

  • As the chicken cooks, wash and chop the vegetables. Dice the carrots, celery, and cucumber into bite-sized pieces. Don’t forget to rinse the romaine lettuce thoroughly to eliminate any dirt. After rinsing, set it aside to dry.

Step 3: Shred the Chicken

  • Once your chicken has reached that perfect cook, let it rest for a few minutes. Use two forks to shred the chicken into bite-sized pieces. This technique helps evenly distribute the sauce later.

Step 4: Mix It All Together

  • In a large bowl, combine the shredded chicken, chopped vegetables, green onions, and chives. Pour in a bit more buffalo sauce to coat everything. Toss gently to ensure every piece is well-coated.

Step 5: Add the Finishers

  • Crumbled blue cheese and fresh cilantro go in next. Add the tablespoon of lemon juice to brighten the flavors. Mix everything together for one last time until it is all incorporated.

Step 6: Chill and Serve

  • Allow your salad to chill in the refrigerator for at least 15-30 minutes. If you like a cold salad, this step is crucial. Serve it with ranch dressing drizzled on top, and voila! You’ve created a tasty buffalo chicken salad.

Notes

  • Use HIGH-QUALITY Chicken: Opt for organic or free-range chicken for better flavor.
  • Feel Free to Experiment: Add whatever veggies you like; bell peppers or radishes can be a prompt addition.
  • Don’t Skip the Chill Time: Letting the flavors meld enhances the overall taste.
  • Adjust the Spice: If you prefer a milder salad, reduce the amount of buffalo sauce.
  • Make Ahead: This dish holds well in the fridge, making it a great dish for meal prep.

Nutrition

Calories: 380kcalCarbohydrates: 39gProtein: 18gFat: 17.5gSaturated Fat: 6.2gTrans Fat: 0.2gCholesterol: 52mgSodium: 605mgFiber: 6gSugar: 14gVitamin A: 268IUVitamin C: 26mgCalcium: 21mgIron: 15mg
Keyword Buffalo Chicken Salad
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