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–+ servings
Buffalo Chicken Salad

Buffalo Chicken Salad: Flavor-Packed and Easy to Make

Deliciously satisfying Buffalo Chicken Salad, perfect for gatherings, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless Skinless Chicken Breasts Swap with turkey breast or tofu for vegetarian option.
  • 1/2 cup Buffalo Sauce Adjust based on heat preference.
  • 4 cups Chopped Romaine Mixed greens or kale can be used instead.
  • 2 cups Baby Spinach Substitute with arugula for a peppery edge.
  • 1 cup Sliced Celery Alternatives include cucumber or bell pepper.
  • 1 cup Carrots (Cut into Matchsticks) Other crunchy vegetables can work as substitutes.
  • 1 cup Cucumber (Half-Moon Slices) Any variety of cucumber will do.
  • 1 medium Sliced Avocado Can be omitted or replaced with diced mango.
  • 1/2 medium Red Onion Consider green onions for a milder taste.
  • 1 cup Cherry Tomatoes (Halved) Swap with grape or diced tomatoes.
  • 1/2 cup Blue Cheese Crumbles Feta can be used as a substitute or omitted for dairy-free options.
For the Ranch Dressing
  • 1/2 cup Mayonnaise Greek yogurt is a healthier alternative.
  • 1/2 cup Sour Cream Replace with Greek yogurt or cashew cream for dairy-free option.
  • 1/4 cup Buttermilk Mix regular milk with vinegar if you don’t have buttermilk.
  • 1 clove Minced Garlic Substitute with garlic powder if fresh isn’t available.
  • 2 tablespoons Freshly Chopped Herbs (Parsley, Dill, Chives) Feel free to swap in your favorite herbs.

Equipment

  • Grill or Skillet
  • medium bowl
  • Large mixing bowl

Method
 

Step-by-Step Instructions for Buffalo Chicken Salad
  1. Season the chicken breasts with buffalo sauce, kosher salt, and black pepper. Cook on a grill or skillet over medium heat for 15-20 minutes until golden brown and cooked through.
  2. Whisk together the mayonnaise, sour cream, buttermilk, minced garlic, and chopped herbs in a medium bowl. Add lime juice, onion powder, salt, and pepper to taste.
  3. In a large bowl, combine chopped romaine, baby spinach, sliced celery, carrots, cucumber, avocado, onion, and cherry tomatoes. Toss gently until mixed.
  4. Slice cooked chicken and add to salad. Drizzle ranch dressing over and toss gently to coat. Top with blue cheese crumbles and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Ensure chicken is cooked to 165°F. Store salad and dressing separately if meal prepping.

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