Buffalo Chicken Salad Recipe
Buffalo Chicken Salad Recipe
Table of Contents
Buffalo Chicken Salad Recipe
This Buffalo Chicken Salad recipe is a vibrant and flavorful dish that combines tender, spicy buffalo chicken with crisp greens, fresh vegetables, and a tangy dressing. Perfect as a satisfying lunch or light dinner, it’s easy to make and packed with flavor.
Description
If you’re looking for a salad that delivers bold flavors and a satisfying crunch, this Buffalo Chicken Salad recipe is exactly what you need. Imagine juicy chicken breasts marinated in tangy buffalo sauce, seared or grilled to perfection, then placed atop a bed of mixed greens. Add crisp celery, carrots, cucumbers, cherry tomatoes, and red onions for a medley of textures. To complete the dish, drizzle it with a creamy ranch or blue cheese dressing, which balances the spicy chicken with its cool, creamy richness.
This Buffalo Chicken Salad Recipe is more than just a meal; it’s a sensory experience. The buffalo sauce provides the right amount of heat, complemented by the crisp, fresh crunch of veggies. Perfect for game day, meal prep, or a weeknight dinner, this salad will quickly become a family favorite. And at only 320 calories per serving, it’s a guilt free indulgence packed with protein and vitamins.
Ingredients
For the Buffalo Chicken:
- 2 large chicken breasts, boneless and skinless
- ½ cup buffalo sauce (store bought or homemade)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
For the Salad:
- 4 cups mixed greens (romaine, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- 1 cup celery, chopped
- 1 cup shredded carrots
- ½ cup red onion, thinly sliced
- ¼ cup crumbled blue cheese or shredded cheddar cheese (optional)
- 1 avocado, sliced (optional)
For the Dressing:
- ½ cup ranch or blue cheese dressing
- 1-2 tbsp buffalo sauce (to taste)
- 1 tbsp lemon juice
- 1 tbsp water (to thin, if necessary)
Instructions
1.Marinate the Chicken: Pat dry the chicken breasts with paper towels and season with garlic powder, paprika, salt, and pepper. In a bowl, combine ½ cup buffalo sauce and olive oil. Add the chicken breasts, coating them evenly. Let them marinate for at least 15 minutes or overnight in the refrigerator for more flavor.
2.Cook the Chicken: Heat a grill pan, skillet, or outdoor grill over medium heat. Grease lightly with olive oil. Cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing.
3.Prepare the Salad Base: While the chicken is cooking, assemble the salad base. In a large bowl, combine mixed greens, cherry tomatoes, cucumbers, celery, carrots, and red onions. Toss lightly to mix.
4.Make the Dressing: In a small bowl, whisk together ranch or blue cheese dressing, buffalo sauce, lemon juice, and water (if needed). Adjust seasoning to taste.
5.Assemble the Salad: Arrange the salad base on individual plates or a large platter. Top with sliced buffalo chicken. Drizzle with the prepared dressing and sprinkle with crumbled blue cheese or cheddar cheese if desired. Add avocado slices for extra creaminess.
6.Serve: Serve immediately while the chicken is warm. Enjoy this bold and spicy Buffalo Chicken Salad recipe as a standalone dish or pair it with a crusty baguette for a complete meal.
Notes
- Spice Level: Adjust the buffalo sauce to your heat preference. For milder flavors, mix buffalo sauce with equal parts honey or barbecue sauce.
- Meal Prep: Cook the chicken ahead of time and store it in the fridge for up to 3 days. Assemble the salad fresh to maintain the crunchiness.
- Dressing Alternative: Use a vinaigrette if you prefer a lighter option over creamy dressings.
- Gluten Free Option: Ensure your buffalo sauce and dressing are certified gluten free.
Buffalo Chicken Salad Recipe
Ingredients
- For the Buffalo Chicken:
- 2 large chicken breasts boneless and skinless
- ½ cup buffalo sauce store bought or homemade
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- For the Salad:
- 4 cups mixed greens romaine, spinach, or arugula
- 1 cup cherry tomatoes halved
- 1 cup cucumbers sliced
- 1 cup celery chopped
- 1 cup shredded carrots
- ½ cup red onion thinly sliced
- ¼ cup crumbled blue cheese or shredded cheddar cheese optional
- 1 avocado sliced (optional)
- For the Dressing:
- ½ cup ranch or blue cheese dressing
- 1-2 tbsp buffalo sauce to taste
- 1 tbsp lemon juice
- 1 tbsp water to thin, if necessary
Instructions
- 1.Marinate the Chicken: Pat dry the chicken breasts with paper towels and season with garlic powder, paprika, salt, and pepper. In a bowl, combine ½ cup buffalo sauce and olive oil. Add the chicken breasts, coating them evenly. Let them marinate for at least 15 minutes or overnight in the refrigerator for more flavor.
- 2.Cook the Chicken: Heat a grill pan, skillet, or outdoor grill over medium heat. Grease lightly with olive oil. Cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing.
- 3.Prepare the Salad Base: While the chicken is cooking, assemble the salad base. In a large bowl, combine mixed greens, cherry tomatoes, cucumbers, celery, carrots, and red onions. Toss lightly to mix.
- 4.Make the Dressing: In a small bowl, whisk together ranch or blue cheese dressing, buffalo sauce, lemon juice, and water (if needed). Adjust seasoning to taste.
- 5.Assemble the Salad: Arrange the salad base on individual plates or a large platter. Top with sliced buffalo chicken. Drizzle with the prepared dressing and sprinkle with crumbled blue cheese or cheddar cheese if desired. Add avocado slices for extra creaminess.
- 6.Serve: Serve immediately while the chicken is warm. Enjoy this bold and spicy Buffalo Chicken Salad recipe as a standalone dish or pair it with a crusty baguette for a complete meal.
Notes
- Spice Level: Adjust the buffalo sauce to your heat preference. For milder flavors, mix buffalo sauce with equal parts honey or barbecue sauce.
- Meal Prep: Cook the chicken ahead of time and store it in the fridge for up to 3 days. Assemble the salad fresh to maintain the crunchiness.
- Dressing Alternative: Use a vinaigrette if you prefer a lighter option over creamy dressings.
- Gluten Free Option: Ensure your buffalo sauce and dressing are certified gluten free.
