Description
Buffalo Chicken Chopped Salad is a vibrant, hearty main-course salad loaded with grilled buffalo chicken, crisp vegetables, tangy blue cheese, and a drizzle of ranch. Perfect for those craving bold flavors, it’s packed with protein and freshness in every bite. Ideal for a quick, satisfying lunch or dinner.
Ingredients
Units
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Buffalo wing sauce (such as Frank’s Red Hot Wing Sauce), as needed (plus extra for tossing)
For the Salad
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 seedless cucumber, peeled and chopped
- 8 to 10 cups chopped romaine hearts
- 4 green onions, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped cilantro
- 1/4 cup chopped chives
For Serving
- Ranch dressing, for drizzling
Instructions
- Preheat Grill: Preheat your grill to the highest setting. This ensures a good sear and locks in juices for the chicken. Alternatively, you may cook the chicken using another preferred method.
- Season Chicken: Pat the chicken breasts dry and season both sides with kosher salt, black pepper, and garlic powder. Drizzle a little buffalo wing sauce over the chicken to infuse flavor before grilling.
- Grill Chicken: Place the seasoned chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. The actual cooking time may vary depending on the thickness of the chicken breasts and grill heat. Remove the chicken to a plate and let it rest for a few minutes to retain juices.
- Chop Vegetables: While the chicken rests, chop the carrots, celery, cucumber, romaine lettuce, and green onions into evenly-sized pieces for a consistent texture in every bite. Also chop the cilantro and chives. Place all chopped vegetables and herbs into a large salad bowl.
- Combine Salad Base: Toss the chopped veggies, herbs, and crumbled blue cheese together with a pinch of salt and pepper in the salad bowl until well combined.
- Prepare Chicken: Slice or chop the rested chicken breasts into bite-sized pieces according to your preference. Place the chicken in a bowl and toss with a few tablespoons of buffalo wing sauce until well coated.
- Assemble Salad: Add the buffalo chicken to the bowl with the prepared salad. Toss gently to distribute the chicken evenly throughout.
- Serve: Drizzle the salad with ranch dressing and extra buffalo wing sauce if desired. Portion into bowls or plates and serve immediately for a cool, refreshing salad with a spicy kick.
Notes
- For a milder salad, use less buffalo sauce or opt for a mild variety.
- You can substitute grilled chicken with leftover or rotisserie chicken for a quicker meal.
- Blue cheese can be replaced with feta or omitted to suit preference.
- Prep all veggies ahead of time for easy meal assembly during busy days.
- Tastes great served chilled or at room temperature.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 1150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
