5.0 from 9 votes
Grilled Buffalo Chicken Salad
A Simple and delicious salad that's so filling and packed with veggies and nutrition. It is topped with grilled buffalo-style chicken breast and tossed in with a homemade ranch dressing.
Prep Time
15 mins
Cook Time
15 mins
marinate
30 mins
Total Time
1 hr
Servings: 4
Calories: 445 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
Buffalo sauce:
- 1/4 cup hot sauce
- 1/4 cup olive oil
- 1 tbsp smoked paprika
- 2 tbsp lemon juice
- 2 cloves garlic minced
- Kosher salt and ground pepper to taste
Chicken salad:
- 4 chicken skinless boneless breasts
- 4 cups romaine or head lettuce chopped
- 1 pint cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 large avocado or 2 small, sliced
- 1 carrot thinly sliced with a mandoline
- 1 celery stalk chopped
- 1/2 cup blue cheese crumbled
- 2/3 cup homemade ranch dressing or to taste
Instructions
- To a medium bowl, add all the Buffalo sauce ingredients. Add in the chicken, and toss to completely coat.
- Cover the bowl and let it marinate in the fridge for up to 30 minutes.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165F.
- To a salad bowl, add the prepared veggies and top with the grilled chicken. Crumble blue cheese over and drizzle with homemade ranch dressing. Enjoy!
Cup of Yum
Notes
- Nutrition values and calories do not include the dressing. Please add the calories of the dressing based on whatever you will be using.
- Use lean chicken Breast. You may use shrimp in place of chicken if you prefer.
- What you can make ahead: marinate the chicken breast the night before. You can also make the dressing ahead to save on time.
- We used this homemade ranch dressing recipe. Use your favorite ranch or blue cheese dressing.
- Add a kick to the dressing by adding a bit of hot buffalo sauce to the ranch dressing.
- Use fresh ingredients if possible. You may add other veggies like corn.
- Store in a container in the fridge for up to 5 days. Save the dressing separately and only add it when ready to eat. Beware the avocados may change color so consider adding them last.
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
17g
(6%)
Protein
31g
(62%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
870mg
(36%)
Potassium
1246mg
(36%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
8348IU
(167%)
Vitamin C
53mg
(59%)
Calcium
150mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 870mg | 36% |
| Potassium | 1246mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 8348IU | 167% |
| Vitamin C | 53mg | 59% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.