Grilled Buffalo Chicken Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 as
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Calories
652 kcal
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Course
Salad
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Cuisine
North American
Grilled Buffalo Chicken Salad Recipe
Description
This salad starts with chicken thighs seasoned lightly, grilled to develop a char, then tossed in a homemade buffalo sauce made from butter, hot sauce, white vinegar, Worcestershire sauce, and seasoning. Meanwhile, an avocado ranch dressing blends ripe avocado, mayonnaise, fresh herbs, lemon juice, and seasoning, thinned slightly with water for pourability.
Chopped romaine lettuce, diced avocado and bell pepper, sliced radishes, cherry tomatoes, red onion, and pumpkin seeds form a fresh and crunchy base. The buffalo chicken is added on top, and the avocado ranch dressing is poured over, then the entire salad is tossed to combine the flavors.
The dish balances spicy, creamy, and fresh components, making it a hearty and flavorful salad that works as a main course.
The notes suggest substituting mayonnaise with Greek yogurt in the dressing to add tanginess.
Ingredients
Avocado Ranch Dressing
- 1 large avocado
- ¼ cup mayonnaise
- 1 tablespoon parsley
- 1 tablespoon lemon juice
- 1 teaspoon dill fresh
- 1 prig green onion green part only
- salt a generous pinch
- black pepper a generous pinch
- ¾ - 1 cup water start with ¾ cup
Buffalo Chicken
- 8 chicken thigh boneless, skinless
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup hot sauce Louisiana-style
- 1 teaspoon white vinegar
- 3-4 Worcestershire sauce drops
- salt a pinch
The Salad
- 3 romaine lettuce chopped, hearts
- 1 avocado diced
- 1 bell pepper diced
- radish sliced, a handful
- 1 pint cherry tomato cut in half
- ¼ cup red onion diced
- ¼ cup pumpkin seeds pepitas
Instructions
- Add all the avocado ranch dressing to a blender and blend until smooth. Add more water if you would like a thinner dressing. Set the dressing aside to let the flavors meld.
- Preheat your grill to medium-high. Toss the chicken thighs in the oil and ½ teaspoon of salt and grill for 7 minutes per side.
- To make the buffalo sauce, add the butter, hot sauce, white vinegar, Worcestershire sauce, and salt to a small pan over medium-high heat. Once it comes to a boil, whisk and set it aside.
- Cut the grilled chicken into 1-inch chunks. Add them to the buffalo sauce and toss to coat.
- Place all the salad ingredients in a large bowl, add the buffalo chicken, and pour the avocado ranch dressing over the top. Toss and serve right away.
Notes
- Greek yogurt can replace mayonnaise in the avocado ranch dressing for extra tang.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe (meal sized) | |
| Calories | 652kcal | 33% |
| Carbohydrates | 22g | 7% |
| Protein | 50g | 100% |
| Fat | 42g | 65% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 247mg | 82% |
| Sodium | 1151mg | 48% |
| Potassium | 1700mg | 36% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 9600IU | 192% |
| Vitamin C | 96mg | 107% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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