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You are going to love this simple and delcious buffalo chicken salad recipe. Loaded with veggies and topped with tender buffalo-style chicken bites. Ready in just 30 minutes and perfect for lunch or dinner.

Buffalo Chicken Salad
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Once you try this Buffalo Chicken Salad it will be one of your favorite salad recipes. A bed of leafy green lettuce helps you get those essential nutrients and it also creates the perfect base for your meal. Tender cut-up pieces of chicken, smothered in your this tangy buffalo sauce, set on top a bowl full of greens. Add a few other colorful crunchy vegetables and avocados on top of the salad for the perfect combination of textures and flavors to make your taste buds shout in excitement. This easy chicken salad recipe will be a huge hit and we highly recommend it.

Why you will love this chicken salad

  • Loaded with flavor: you will love how flavorful this chicken salad is. If you love buffalo-style chicken then this recipe will be right up your alley.
  • Healthy: Made with leafy veggies, carrots, and tomatoes, it is loaded with not just nutrients but also the right amount of protein and healthy fats to make it a well-balanced meal.
  • Easy and quick: simple, easy, and quick to put this chicken salad recipe together.

Ingredients you will need

To make this simple buffalo chicken salad recipe, you will need the following ingredients. Full measurements are listed in the recipe card below:

  • boneless skinless chicken breasts
  • olive oil
  • salt and pepper to taste
  • buffalo wing sauce or more to taste
  • shredded romaine lettuce
  • celery
  • carrots
  • cherry tomatoes
  • avocado
  • crumbled blue cheese
  • reduced-fat prepared blue cheese or ranch dressing
Buffalo Chicken Salad

How to make this buffalo chicken salad

  • Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.
  • Grill for 4-5 minutes on each side or until cooked through.
  • While the chicken is cooking, place the romaine lettuce in a bowl and toss it with dressing. Arrange the celery, carrots, tomatoes, avocado, and blue cheese on top of the lettuce.
  • Cut the chicken into 1-inch pieces and toss with buffalo sauce to coat. Add more buffalo sauce if you prefer a spicier chicken.
  • Place the chicken on top of the salad and serve.

Recipe notes and tips

  • Use fresh vegetables
  • any other leafy vegetables or lettuce can be used in place of romaine
  • you may use boneless chicken thighs
  • make your own buffalo sauce instead of store-bought
  • Store leftovers in the fridge for up to 2 days.
  • it is best to make your own dressing. Try this homemade ranch dressing.
Buffalo Chicken Salad

More chicken recipes to check out

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5 from 9 votes

Buffalo Chicken Salad

By: Rena
Servings: 4
Prep: 7 minutes
Cook: 10 minutes
Total: 17 minutes
A fresh and colorful salad with grilled buffalo chicken, veggies, and blue cheese.

Ingredients

  • 4 thin boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1/3 cup buffalo wing sauce, or more to taste
  • 6 cups shredded romaine lettuce
  • 1 cup thinly sliced celery
  • ½ cup thinly sliced carrots
  • 1 cup cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • ¼ cup crumbled blue cheese
  • ¼ cup reduced fat prepared blue cheese or ranch dressing, alternatively, you can make a simple vinaigrette by whisking together 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon honey and salt and pepper

Instructions

  • Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.
  • Grill for 4-5 minutes on each side or until cooked through.
  • While the chicken is cooking, place the romaine lettuce in a bowl and toss with dressing. Arrange the celery, carrots, tomatoes, avocado and blue cheese on top of the lettuce.
  • Cut the chicken into 1-inch pieces and toss with buffalo sauce to coat. Add more buffalo sauce if you prefer a spicier chicken.
  • Place the chicken on top of the salad and serve.

Notes

  • Use fresh vegetables
  • any other leafy vegetables or lettuce can be used in place of romaine
  • you may use boneless chicken thighs
  • make your own buffalo sauce instead of store-bought
  • Store leftovers in the fridge for up to 2 days.
  • it is best to make your own dressing. Try this homemade ranch dressing.

Nutrition

Calories: 292kcalCarbohydrates: 11gProtein: 29gFat: 15gSaturated Fat: 3gCholesterol: 78mgSodium: 1050mgPotassium: 1055mgFiber: 5gSugar: 3gVitamin A: 9280IUVitamin C: 19.4mgCalcium: 113mgIron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
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Recipe Rating




18 Comments

  1. 5 stars
    I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed The Caprese combo sounds pretty amazing.

  2. 5 stars
    Fried chicken in all forms make me happy. The great thing about boneless fried chicken is sandwiched with lots of crunch. GREG

  3. 5 stars
    Lovely recipe. Sadly my Thai green curry paste wasn’t as hot as I wanted it, but it was tasty. Will definitely make again.

  4. 5 stars
    Those meatballs sound so delicious!! White chicken chili sounds good, too. It’s funny how the week that I can’t meal plan (due to traveling) I’m itching to do so.

  5. 5 stars
    A friend of mine buys chicken kotlets from a Persian store in LA area and she says they are amazing. Will share your recipe with her. Although your recipe is with turkey, I’m sure she’ll be thrilled to be able to make it herself. Thanks for the recipe

  6. 5 stars
    I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won’t have to use ketchup to give my chicken a little moisture when I eat it.

  7. it’s such a complete “brain save” for me. I literally do nothing. The texture ends up being a tad different, but not enough that my family has ever noticed. The kids love having it cooked in baggies too because I will keep some in the fridge and it makes them much more apt to cook up something on their own.

  8. 5 stars
    I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…

  9. I am always looking for new recipes to try. I will have to get the ingredients I need to make some this week. I am sure it will be a big hit.