Buffalo Chicken Salad
intro
Tangy, spicy Buffalo chicken paired with crisp fresh veggies, creamy blue cheese, and leafy greens for a lighter take on classic pub-style hot wings.
Ingredients
Steps
Season the chicken
Pat 450 grams of boneless, skinless chicken breasts completely dry with paper towels, then rub all sides evenly with 15 ml olive oil, 3 grams garlic powder, 1.5 grams smoked paprika, 3 grams kosher salt, and 1 gram ground black pepper. Let the seasoned chicken rest at room temperature for 10 minutes to allow spices to adhere and flavors to penetrate.
Sear the chicken
Heat a large heavy-bottomed skillet over medium-high heat (190°C / 375°F) until the surface shimmers. Place seasoned chicken in the skillet in a single, non-overlapping layer. Cook for 6 to 7 minutes per side, until internal temperature reaches 74°C / 165°F when checked with an instant-read meat thermometer, and the exterior is deep golden brown. Remove the skillet from heat.
Coat in Buffalo sauce
Transfer cooked chicken to a clean cutting board to rest for 5 minutes to lock in juices. While chicken rests, add 80 ml Buffalo hot sauce and 28 grams unsalted butter to the warm empty skillet, stirring over low heat (120°C / 250°F) for 1 minute until butter fully melts and the sauce is smooth and glossy. Slice rested chicken into 1.25 cm (1/2 inch) thick strips, then toss strips in the warm Buffalo sauce until every piece is evenly coated.
Build salad base
In a large serving bowl, layer 180 grams of loosely packed mixed baby greens as the base. Top greens evenly with 120 grams thinly sliced celery, 100 grams julienned carrot matchsticks, and 150 grams halved cherry tomatoes, spreading vegetables evenly to ensure a mix of textures and flavors in every serving.
Top with chicken
Arrange the Buffalo sauce-coated chicken strips in a loose, overlapping fan pattern across the top of the vegetable base. Sprinkle 60 grams of crumbled blue cheese evenly over the chicken and greens, setting aside 1 tablespoon of cheese for optional garnish if desired.
Dress and serve
Drizzle 120 ml of creamy blue cheese dressing evenly over the entire salad, lightly coating the chicken strips and vegetable edges. Serve immediately, with extra hot sauce and dressing on the side for guests to add to taste, to keep greens crisp and fresh.
Tips
2.Wait to toss the salad with dressing until immediately before serving, as dressed greens will wilt and turn soggy after 10 to 15 minutes at room temperature.
3.For easy variations, swap blue cheese dressing for ranch dressing, or cook chicken on an outdoor grill for a smoky, charred flavor perfect for summer gatherings.
OMG this Buffalo Chicken Salad is SO good! I made it for last night’s family dinner and even my super picky 8 year old asked for seconds. The crunch from the celery and tang from the hot sauce + ranch combo is *chef’s kiss*. 10/10 will be making this on repeat this summer.
Total game changer for my weekly meal prep! Cook time was exactly 25 minutes like the recipe said, super easy even for someone who burns toast half the time. I pre-portioned it into 5 containers for work lunches and didn’t get bored of it all week. Only tweak I made was adding extra blue cheese crumbles because I’m obsessed.
Made this for our neighborhood potluck this past weekend and the bowl was empty in 10 minutes flat. So many people asked me for the recipe! I used grilled chicken instead of pan-seared to get that extra smoky flavor, highly recommend that swap if you’ve got the grill going.
This was so quick to throw together on a busy weeknight! I had leftover rotisserie chicken in the fridge so I didn’t even have to cook the chicken from scratch, cut the total time down to like 10 minutes. Tossed in some extra carrot sticks on the side and it was the perfect light but filling dinner. Only reason I’m not giving 5 stars is I wish it had a little more crunch for my taste, next time I’ll add some tortilla strips on top.
Y’all, I upped the buffalo sauce by an extra 2 tablespoons because I love things extra fiery, and it was perfect. If you’re a heat wimp though, stick to the recipe amount, my roommate tried a bite and was chugging milk for 5 minutes lmao. Still, 10/10, will be making this for game night this weekend.
I’ve been in such a dinner rut lately and this pulled me right out! It’s easy enough to make while helping the kids with homework, and everyone cleaned their plates. My husband said it’s better than the buffalo chicken salad we get at our local sports bar. Win!
Great low-carb option that doesn’t taste like diet food! I swapped the regular ranch for greek yogurt ranch to cut a few calories and you honestly couldn’t tell the difference. Perfect for when I’m trying to eat a little lighter but don’t want to give up my favorite flavors.
Made this in my tiny dorm kitchen with literally just a skillet and a mixing bowl, no fancy equipment needed. So much cheaper than ordering takeout salads that are like $15 a pop, and it tastes way better. Already sent the recipe to all my roommates.
This looks incredible, but quick question: I absolutely hate blue cheese, will this still taste good if I skip it entirely and use extra ranch? Don’t want to waste ingredients if it’ll be missing something key!
Made this for our football tailgate last Sunday and it was a total hit. Served it with a side of tortilla chips for dipping too, which was an amazing call. Everyone was raving about it, even the guys who only ever eat burgers and brats at tailgates.
I tossed in some extra chopped romaine, diced red onion, and a handful of cherry tomatoes to bulk up the veggie content, and it was so fresh and satisfying. The buffalo chicken is flavorful enough that it doesn’t feel like you’re just eating a boring pile of veggies. Will be making this all summer long for quick lunches.
So happy this recipe is naturally gluten free as long as you use a GF buffalo sauce! I have celiac and it’s so hard to find quick, tasty meals that don’t require a million specialty ingredients. I served it over a bed of mixed greens and it was perfect for my lunch today.
Wait, does this salad hold up well in the fridge for leftovers? I’m cooking for one and don’t want to make a whole batch that goes soggy after a day. Thinking about making it tomorrow for dinners for the next couple days.
Okay, I know this is buffalo chicken, but I doubled the ranch and cut the buffalo sauce in half because I’m a wimp about spice, and it was SO good. It was creamy, tangy, had just a tiny kick, perfect for my taste buds. Don’t judge me for the ranch ratio lmao.
As someone who just started learning to cook last month, this was so easy to follow! The instructions were super clear, I didn’t have to look up any weird techniques, and it turned out perfectly on the first try. My roommate thought I ordered takeout, I was so proud. 10/10 for beginner cooks.
I breaded my chicken strips with panko before cooking them to get that extra crispy texture, and it took this salad to the next level. The crunch from the panko paired with the soft greens and creamy dressing was unreal. Highly recommend that little extra step if you have 5 extra minutes.
Made this for our 4th of July cookout and it was the perfect side (well, it was hearty enough to be a main for a few people too!). Pairing it with cold beer and burgers was chef’s kiss. I’ll be adding this to my permanent summer cookout rotation.
Taste was great, but I wish the recipe specified how big to chop the chicken! I cut mine into pretty big chunks and it made the salad a little hard to eat, I had to go back and chop everything smaller halfway through dinner. Still tasted amazing, just a little heads up for other people making it.