Description
Fresh, crunchy, spicy, and creamy—this Buffalo Chicken Salad has it all. Tossed in bold buffalo sauce and served over a crisp bed of veggies with cool dressing, it’s a perfect high-protein meal for lunch, dinner, or meal prep.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
¼ cup buffalo sauce (e.g., Frank’s RedHot)
For the Salad Base
4 cups romaine lettuce or spring mix
1 cup cherry tomatoes, halved
1 cup shredded carrots
½ cup celery, thinly sliced
¼ cup red onion, thinly sliced
1 avocado, sliced (optional)
¼ cup blue cheese crumbles (optional)
For the Dressing
⅓ cup ranch or blue cheese dressing
1–2 tbsp buffalo sauce (optional, to mix into dressing)
Instructions
Step 1: Cook the Chicken
Rub chicken with garlic powder, paprika, salt, and pepper.
Heat oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until fully cooked (165°F inside).
Slice or shred, then toss with buffalo sauce until coated.
Step 2: Prep the Veggies
4. Wash and chop lettuce. Halve tomatoes, slice celery and red onion, and shred carrots.
5. Slice avocado just before serving.
Step 3: Assemble the Salad
6. In a large bowl or individual plates, layer lettuce, tomatoes, carrots, celery, red onion, and avocado.
7. Top with buffalo chicken and sprinkle with blue cheese.
Step 4: Dress It Up
8. Whisk together ranch or blue cheese with extra buffalo sauce. Drizzle over salad or serve on the side.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400–450 kcal
- Sodium: ~950 mg
- Fat: 20–25 g
- Carbohydrates: 10–15 g
- Fiber: 5–7 g
- Protein: 35–40 g