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Buffalo Chicken Salad

All the bold, tangy flavor of buffalo wings in a fresh, crunchy salad — spicy buffalo chicken over crisp greens with celery, carrots, blue cheese crumbles, and a cool ranch drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Salad
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.25 lbs boneless, skinless chicken breasts ​
  • ​ ​ salt and black pepper to taste
  • 1/3 cup buffalo hot sauce such as Frank's RedHot
  • 2 tbsp butter melted
For the salad
  • 8 cups mixed greens or chopped romaine
  • 2 ​ celery stalks sliced
  • 2 ​ carrots shredded or julienned
  • 1/2 cup crumbled blue cheese ​
  • 1/4 cup ranch dressing ​
  • 2 ​ green onions sliced

Equipment

  • large skillet ​
  • Mixing bowls ​
  • cutting board and knife ​
  • Tongs ​
  • Measuring cups and spoons ​

Method
 

  1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook 6–7 minutes per side until cooked through (165°F).
  2. Toss the hot chicken with the melted butter and buffalo sauce until evenly coated. Rest 5 minutes, then slice.
  3. Divide the greens among 4 bowls. Top with celery, carrots, and the sliced buffalo chicken.
  4. Sprinkle with blue cheese crumbles and green onions.
  5. Drizzle with ranch dressing and serve immediately.

Notes

Adjust the amount of hot sauce to your heat preference — start with less if you're sensitive to spice. Swap blue cheese for feta for a milder flavor. This salad is also great stuffed into a wrap.