Buffalo Chicken Salad
User Reviews
5
Buffalo Chicken Salad
Description
The Buffalo Chicken Salad recipe centers on grilled chicken breasts seasoned with olive oil, salt, and pepper, then coated in buffalo wing sauce for a spicy kick. The salad base consists of shredded romaine lettuce combined with thinly sliced celery and carrots, halved cherry tomatoes, and sliced avocado, which add varied textures and freshness. Crumbled blue cheese adds a creamy, tangy contrast to the heat of the chicken.
The chicken is grilled until cooked through, then cut into pieces before mixing with buffalo sauce to ensure an even coating of flavor. Tossing the vegetables in dressing before topping with the chicken helps balance flavors. The salad offers a combination of juicy, spicy chicken and crisp, fresh vegetables, with rich accents from the avocado and blue cheese.
This salad works well as a main dish for lunch or dinner. Leftovers can be stored refrigerated for up to two days. The recipe allows flexibility such as substituting different leafy greens or chicken thighs, and making homemade buffalo sauce or dressings to suit taste preferences.
Ingredients
- 4 chicken breast boneless, skinless, thin
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 1/3 cup buffalo wing sauce or more to taste
- 6 cups romaine lettuce shredded
- 1 cup celery thinly sliced
- ½ cup carrot thinly sliced
- 1 cup cherry tomato halved
- 1 avocado thinly sliced
- ¼ cup blue cheese crumbled
- ¼ cup blue cheese dressing alternatively, you can make a simple vinaigrette by whisking together 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon honey and salt and pepper, reduced fat, or ranch dressing
Instructions
- Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.
- Grill for 4-5 minutes on each side or until cooked through.
- While the chicken is cooking, place the romaine lettuce in a bowl and toss with dressing. Arrange the celery, carrots, tomatoes, avocado and blue cheese on top of the lettuce.
- Cut the chicken into 1-inch pieces and toss with buffalo sauce to coat. Add more buffalo sauce if you prefer a spicier chicken.
- Place the chicken on top of the salad and serve.
Notes
- Use fresh vegetables for best crunch and flavor; other leafy greens can replace romaine lettuce.
- Boneless chicken thighs can be substituted for chicken breasts if preferred.
- Homemade buffalo sauce and dressings can be made instead of store-bought options.
- Leftovers should be stored in the refrigerator and eaten within two days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 1050mg | 44% |
| Potassium | 1055mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 9280IU | 186% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 113mg | 11% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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