buffalo chicken salad

a recipe by
Beth Pierce
Old Monroe, MO

A mouth-watering delicious Buffalo Chicken salad full of flavor from grilled Buffalo Chicken, homemade ranch dressing, romaine lettuce, carrots, celery, and bleu cheese. Guaranteed to please the Buffalo Chicken lover in your life.

serves 4
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For buffalo chicken salad

  • BUFFALO CHICKEN
  • ½ c
    unsalted butter
  • 1 c
    franks’ red hot sauce
  • 1 Tbsp
    cider vinegar
  • 2 clove
    garlic pressed
  • 1 tsp
    worcestershire sauce
  • ½ tsp
    ground cayenne pepper
  • 1 ¼ lb
    boneless skinless chicken breast
  • SALAD
  • 10 c
    chopped romaine lettuce
  • 2
    ribs celery chopped
  • 2
    carrots peeled and shredded
  • 1 ½ c
    grape tomatoes halved
  • 1
    red bell pepper finely diced
  • 1/3 c
    red onion, thinly sliced
  • 2/3 c
    crumbled bleu cheese
  • 1 ½ Tbsp
    lemon or lime juice
  • 1
    avocado seeded and sliced
  • RANCH DRESSING
  • 1/3 c
    buttermilk
  • 1/3 c
    sour cream
  • 1/3 c
    mayonnaise
  • 2 clove
    garlic pressed
  • 1/4 tsp
    onion powder
  • 1 Tbsp
    finely chopped fresh chives (or 1 teaspoon dried)
  • 1 Tbsp
    finely chopped dill (or 1 teaspoon dried dill)
  • 1 Tbsp
    finely chopped parsley (or 1 teaspoon dried parsley)
  • ½ tsp
    kosher salt
  • ½ tsp
    fresh ground black pepper
  • 1 tsp
    fresh lemon juice

How To Make buffalo chicken salad

  • 1
    Melt the butter in a saucepan over low heat. Add Frank’s Redhot Sauce, apple cider vinegar, pressed garlic, Worcestershire sauce, and ground cayenne.
  • 2
    Whisk to combine and bring just to a simmer. Remove from the heat and let cool.
  • 3
    Once cooled add half the mixture to a bowl and add the chicken. Stir to coat, cover, and place in the refrigerator for 2 hours; stirring every 30-45 minutes.
  • 4
    Preheat the grill to 400 degrees. Remove the chicken from the marinade and grill for 10-12 minutes or until the chicken reaches 165 degrees Fahrenheit; flipping halfway through the process. Baste with the remaining buffalo sauce to keep it moist and tasty. Cover and let rest for 10-15 minutes. Cut the chicken into bite size pieces.
  • 5
    Whisk the ingredients together for the creamy ranch dressing.
  • 6
    Layer the romaine on a large platter or in a bowl. Follow up with the celery, carrots, grape tomatoes, red bell pepper red onion, bleu cheese, and buffalo chicken. Brush cut avocado with lime juice and add to salad. Drizzle with the homemade ranch dressing or your favorite bleu cheese dressing.
ADVERTISEMENT
ADVERTISEMENT