Buffalo Chicken Chopped Salad (Printable)

Zesty chopped salad combining spicy buffalo chicken with crisp romaine, celery, and creamy blue cheese for a satisfying meal.

# What You Need:

→ Buffalo Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper to taste

→ Salad

06 - 2 large heads romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots

→ Dressing

12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tablespoon hot sauce

# How to Make It:

01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then cut into bite-sized pieces.
02 - Transfer cooked chicken pieces to a bowl and toss with 1/4 cup hot sauce until evenly coated.
03 - In a large bowl, combine chopped romaine, diced celery, diced red onion, halved cherry tomatoes, and shredded carrots.
04 - Add buffalo chicken to the vegetable mixture and gently toss to combine. Sprinkle crumbled blue cheese over the top.
05 - Drizzle salad with ranch or blue cheese dressing and additional hot sauce if desired. Toss lightly and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The heat from the buffalo sauce wakes up every bite without overpowering the freshness of the vegetables.
  • You can prep the components ahead and toss everything together right before serving, making it perfect for busy weeknights.
  • It satisfies that craving for something indulgent while still feeling light and vibrant.
02 -
  • Let the chicken rest after cooking or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Dress the salad right before serving, not ahead of time, or the lettuce will wilt and lose its satisfying crunch.
  • If you are sensitive to heat, start with less hot sauce and taste as you go, you can always add more but you cannot take it back.
03 -
  • Use kitchen shears to chop the romaine quickly and evenly, it saves time and keeps your cutting board cleaner.
  • Warm the buffalo sauce slightly before tossing it with the chicken so it coats more smoothly and does not cool the meat down too much.
  • If you love blue cheese, crumble some extra on top right before serving for little pockets of creamy sharpness in every bite.
Go Back