Buffalo Chicken Chopped Salad

My neighbor knocked on the door one July afternoon holding a bottle of Franks RedHot and a bunch of celery, asking if I could help her use up some leftover chicken. We stood in my kitchen chopping and tossing, and what started as a fridge cleanout turned into this salad that I now make at least twice a month. The crunch of romaine against the heat of buffalo sauce, the cool pockets of blue cheese, it all just worked in a way that felt effortless and exciting at once.

I brought this salad to a potluck once, and someone asked if I ordered it from a restaurant. That made me laugh because it is genuinely one of the easiest things I make. The secret is in the balance: spicy, creamy, crunchy, tangy. Once you nail that rhythm, it becomes second nature.

Ingredients

• Boneless, skinless chicken breasts: They cook quickly and soak up the buffalo sauce beautifully, but make sure not to overcook them or they will turn rubbery.
• Hot sauce: Franks RedHot is my go to because it has that classic tangy heat, but use whatever makes your taste buds happy.
• Unsalted butter: This mellows the heat of the sauce and gives it that rich, glossy coating that clings to the chicken.
• Garlic powder: A small amount adds depth without the fuss of mincing fresh garlic.
• Romaine lettuce: The crisp, sturdy leaves hold up to the dressing and buffalo chicken without wilting into sad mush.
• Celery: A nod to classic buffalo wings, and it adds that essential refreshing crunch.
• Red onion: Finely diced so it gives little bursts of sharpness without overpowering the salad.
• Cherry tomatoes: Optional, but they add juicy pops of sweetness that balance the heat.
• Blue cheese: Crumbled generously because its creamy, funky boldness is what makes this salad sing.
• Shredded carrots: They bring color and a slight natural sweetness that rounds everything out.
• Ranch or blue cheese dressing: Either one works, pick whichever you are more devoted to or split the difference and drizzle both.

Instructions

Season and cook the chicken:

Rub the chicken breasts with salt, pepper, and garlic powder, then melt butter in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the internal temperature hits 74 degrees Celsius. Let it rest for 5 minutes before cutting it into bite sized pieces so the juices stay inside.

Coat with buffalo sauce:

Toss the cooked chicken pieces in a bowl with the hot sauce until every piece is glossy and evenly coated. The butter in the sauce will help it cling beautifully.

Chop and combine the salad base:

In a large bowl, mix the chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots. Make sure everything is chopped to a similar size so each forkful has a little bit of everything.

Add the chicken and blue cheese:

Gently fold in the buffalo chicken and sprinkle the crumbled blue cheese over the top. Do not overmix or the cheese will break down too much.

Dress and serve:

Drizzle with ranch or blue cheese dressing, add extra hot sauce if you are feeling bold, and toss lightly right before serving. This salad is best enjoyed immediately while everything is still crisp and cool.

Save

One evening I made this for a friend who claimed she did not like salads, and she finished the entire bowl without realizing it. She looked up, surprised at herself, and said it did not even feel like eating vegetables. That is the magic of a well balanced chopped salad: it tricks you into craving it.

Make It Your Own

I have swapped in grilled tofu for the chicken when I wanted something lighter, and it worked beautifully once I tossed it in the buffalo sauce. You could also add sliced radishes for extra crunch or chopped cucumber for more coolness. Some people like to throw in tortilla strips or croutons, and I will not stop you, but I love the simplicity of keeping it all about the vegetables and that spicy, tangy chicken.

Pairing Suggestions

This salad feels like summer even in the middle of winter. I usually serve it with a cold lager or a chilled glass of Sauvignon Blanc, something crisp and refreshing that does not compete with the bold flavors. If you are not drinking, sparkling water with a squeeze of lime does the trick just as well.

Storage and Prep Tips

You can cook the chicken and prep all the vegetables a day ahead, storing them separately in airtight containers. When you are ready to eat, just toss everything together with the dressing and it tastes like you just made it from scratch. The key is keeping the wet and dry components apart until the last possible moment.

• Store leftover dressed salad in the fridge for up to one day, though it will lose some crunch.
• Keep extra buffalo chicken in a sealed container for up to three days and use it in wraps or grain bowls.
• Always check labels on hot sauce and dressing if you need this to be gluten free.

Save

This salad has become my answer to the question of what to make when I want something satisfying but do not want to spend the whole evening in the kitchen. It is proof that simple ingredients, when balanced just right, can feel like a small celebration.

Recipe Help & Answers

→ Can I make this ahead of time?

Prepare the buffalo chicken and chop vegetables separately, storing them in the refrigerator. Assemble and dress just before serving to maintain crispness and texture.

→ How can I adjust the heat level?

Use mild hot sauce for less spice, or reduce the amount mixed with chicken. Add extra hot sauce to the dressing only for those who prefer more heat.

→ What are good substitutions for blue cheese?

Try feta, goat cheese, or cheddar for different flavor profiles. For a milder option, use ranch-flavored crumbles or skip cheese entirely for a lighter version.

→ Is this gluten-free?

It can be if you use certified gluten-free hot sauce and dressing. Always check labels on packaged ingredients, as some brands may contain hidden gluten.

→ Can I use rotisserie chicken instead?

Absolutely. Shred or chop rotisserie chicken and toss with buffalo sauce. This saves cooking time while maintaining the same delicious flavors.

→ What vegetables work best as additions?

Radishes add crunch, cucumbers provide coolness, corn brings sweetness, and avocado offers creaminess. Cherry tomatoes and shredded carrots are included for color and nutrition.