Fresh, healthy, and zesty, this Buffalo Chicken Salad packed with fresh greens, bright veggies, and zesty buffalo chicken checks all of the boxes for a nutritious and flavor-packed meal.
Course Main Dish, Salad
Cuisine American
Keyword Buffalo Chicken Salad
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4salads
Calories 608kcal
Author Michelle
Ingredients
1tablespoonoil
1-1.5poundsboneless skinless chicken breasts(about 2 large breasts) cut into bite-sized pieces
Salt & pepper
4tablespoonsbutter
½cupcayenne pepper hot saucesuch as Frank's Red Hot
¼teaspoongarlic powder
Tabascoto taste
For the Salad
2-3Romaine heartswashed and chopped
1avocadosliced
½cupshredded carrots
½cupwhole kernel corn(if frozen, thawed)
½red onionthinly sliced (and soaked in cold water)
16cherry tomatoessliced or quartered
½cuptortilla strips (or crushed tortilla chips)
¼cupblue cheese crumbles
¼cupshredded cheddar
½cupRanch dressing
Instructions
In a large skillet, heat oil over medium heat.
Season chicken breast with salt and pepper, and add to skillet with oil. Cook for about 8-10 minutes, or until cooked through. Drain chicken from excess liquid.
Add butter to the same skillet. Allow to melt over medium heat.
Add cayenne pepper hot sauce, garlic powder, and chicken back in. Stir to combine, and allow to heat through. Add a couple dashes of Tabasco until sauce reaches your desired level of heat. Set aside to cool slightly.
To assemble: Add lettuce and all remaining ingredients evenly into 4 separate bowls. Add chicken on top. Drizzle extra buffalo sauce and dressing onto salad.
Serve immediately.
Video
Notes
This recipe is naturally gluten free.
For crispy chicken, bake some tenders before tossing in buffalo sauce.
Use rotisserie chicken as a time saver instead of cooking your own.
Red onion: to lessen the onion-y bite, soak in a bowl of water before adding to the salad.
Grilling Instructions: Grill chicken breasts whole over medium-high heat for about 5-7 minutes per side (A fully cooked chicken breast will reach an internal temperature of 165°F.) Let rest for about 10 minutes before slicing and tossing in buffalo sauce.
Make Ahead Directions: All ingredients can be prepped up to 5 days in advance. Store ingredients separately, especially cheeses and dressing, to prevent lettuce and other veggies from getting soggy.
Storage: Store covered in the refrigerator. How long it will last depends on if you added dressing, cheese, or other wet ingredients. If possible, store these wet ingredients separately to allow the salad to last up to 3-5 days.