Buffalo Chicken Chopped Salad Recipe

Craving bold flavors but short on time? This Buffalo Chicken Chopped Salad is your answer. Juicy grilled chicken is tossed in tangy buffalo sauce and layered over a bed of crisp romaine, crunchy veggies, and all the fixings you love—finished with a drizzle of creamy ranch. It’s hearty, packed with texture, and gloriously simple. Even better, it comes together in just about 30 minutes, making it ideal for those busy weeknights when you want something truly satisfying, but without any fuss. Trust me, this salad is more than just greens: it delivers all the classic flavors of buffalo wings in a fresh and lighter way, right on your dinner table.

Ingredients You’ll Need

• Boneless, Skinless Chicken Breasts: The star protein for juicy, flavorful bites; grilling adds smoky depth, but any quick-cooking method works.
• Kosher Salt & Black Pepper: Simple seasonings to highlight the natural chicken flavor.
• Garlic Powder: Adds a subtle savoriness that really wakes up the whole dish.
• Buffalo Wing Sauce: Frank’s RedHot is a must for classic tangy, spicy kick. Feel free to adjust the amount for your preferred heat level.
• Carrots: Their sweet crunch balances out the heat and adds gorgeous color.
• Celery: A traditional wing side, its crispness is perfect here.
• Seedless Cucumber: Adds cool crunch and keeps every bite refreshing.
• Romaine Hearts: Sturdy, crisp lettuce that holds up to the chicken and dressing.
• Green Onions: For a zesty pop with every forkful.
• Crumbled Blue Cheese: Adds tangy richness—skip or substitute if you’re not a fan, but I fully support its inclusion!
• Chopped Cilantro: Brightens the whole salad and brings a splash of fresh flavor.
• Chopped Chives: Subtle oniony notes that complement the dressing and veggies.
• Ranch Dressing: Creamy, cooling, and classic; perfect for cutting through the heat. Use a good-quality bottled ranch or your favorite homemade version.

Variations

• Make It Dairy-Free: Omit the blue cheese and use a dairy-free ranch or vinaigrette.
• Different Greens: Try sturdy greens like iceberg, kale, or a spring mix.
• Protein Swap: Grilled shrimp, tofu, or even rotisserie chicken work in a pinch.
• Add Avocado: Creamy cubes of avocado make this salad even more luscious.
• Spicy Lovers: Add thinly sliced jalapeños or a dash of cayenne to the chicken marinade.
• Blue Cheese Dressing: Prefer things extra tangy? Drizzle with blue cheese dressing instead of ranch.

How to Make the Buffalo Chicken Chopped Salad

Step 1: Grill the Chicken

Preheat the grill to high. Pat your chicken breasts dry, then generously season both sides with kosher salt, pepper, and garlic powder. Drizzle a bit of buffalo wing sauce over the chicken to infuse flavor right from the start. Grill the breasts for about 5–6 minutes per side, or until fully cooked and juicy. If you have a meat thermometer, you’re aiming for an internal temp of 165°F. Let the chicken rest off the heat before slicing—this keeps it moist and allows juices to redistribute.

Step 2: Chop the Veggies

While the chicken grills and rests, use the time to chop carrots, celery, cucumber, and green onions into bite-size pieces. Chop enough romaine to create a sturdy, crunchy bed—you want the veggies and greens in similar sizes for easy, satisfying bites. Freshly chop cilantro and chives for a burst of herby flavor.

Step 3: Combine the Salad

Add the chopped romaine, vegetables, herbs, and blue cheese into a large salad bowl. Toss everything together with just a sprinkle of salt and pepper so all those flavors shine.

Step 4: Finish with Chicken and Dressing

Slice or chop the grilled chicken (as chunky or as neat as you like) and toss the pieces with a few spoonfuls of buffalo wing sauce for that signature glaze. Nestle the chicken over the salad. Finish with generous drizzles of creamy ranch, and for those who like things extra spicy, another pass of buffalo sauce over the top does wonders.

Step 5: Serve and Enjoy

Toss lightly or serve as-is, and dig in while the chicken is still warm and the veggies are cold and crisp.

How to Serve

Serve this salad in a big, shallow salad bowl, letting all those vibrant veggies and spicy chicken shine. It’s delicious on its own, but if you’re pairing sides, warm crusty bread or toasted pita makes a great accompaniment. For a casual meal, pile it into a wrap or stuff it into pita pockets—ideal for lunchboxes or an easy dinner on the go. A few extra celery sticks or carrot chips on the side bring the whole buffalo wing bar vibe to the table. And yes, extra ranch and buffalo sauce for drizzling is always welcome!

Make Ahead and Storage

Storing Leftovers

Store undressed salad components and cooked chicken separately in airtight containers in the fridge. The veggies and greens stay fresh for up to 3 days, while the chicken is good for 3–4 days.

Freezing

Buffalo chicken (without salad veggies) can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat briefly before adding to the salad.

Reheating

Warm the chicken gently in a skillet or microwave to take off the fridge chill before tossing it with your salad. Add fresh buffalo sauce after reheating for the best flavor.

FAQs

Final Thoughts

This Buffalo Chicken Chopped Salad is weeknight perfection—packed with flavor, texture, and personality, yet quick enough for the busiest of nights. Don’t be afraid to put your own spin on it and have fun mixing up ingredients to suit your mood. Give it a try, and watch it become your new go-to meal when you need something fast, fresh, and absolutely irresistible. Enjoy every spicy, crunchy, creamy bite!

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