This easy-to-make grilled buffalo chicken salad is loaded with fresh veggies, lean protein, and simple toppings like blue cheese. All you need is 15 minutes of cooking time to make this flavor-packed chicken salad and makes for a perfect lunch or dinner.
Juicy and tender chicken with each bite, this buffalo chicken salad recipe will not disappoint! This salad is made with lettuce, tomatoes, carrots, celery, and avocados for the salad base and then topped with grilled buffalo chicken breast. Served with blue cheese and homemade ranch dressing, it is the perfect meal for lunch, dinner, or even meal prepping. Also, this salad is a great way to enjoy the tasty flavors of buffalo wings but without all the calories that come with it. A wholesome meal you will feel great having that’s filling and delicious.
Why you will love this grilled chicken salad
- Healthy: Yes, this buffalo grilled chicken salad is a perfectly healthy meal. Loaded with protein and nutrion. Plus they are low in carbs and a great keto-friendly meal.
- Easy and simple: You will need a handful of veggies for the salad base, your grilled bufallo chicken, and a homemade ranch dressing. It takes just about 30 minutes to put together. Also, with 15 minutes of cook time and 15 minutes to prepare the veggies and assemble the salad.
- Delcious: this grilled chicken salad will not disappoint. It is full of flavor and the only way to enjoy your salad.
Ingredients you will need
Below you will find a list of ingredients you will need to make this grilled buffalo chicken salad. Find the full measurements are listed further down below in the recipe card.
For the Buffalo sauce:
hot sauce
olive oil
garlic cloves
lemon juice
herbs: smoked paprika, salt, and pepper
For the Chicken salad:
boneless and skinless chicken breasts
romaine lettuce, or any other greens of choice
cherry tomatoes
red onion
avocado
carrot
celery stalk
To serve: blue cheese, homemade ranch, blue cheese dressing, or your favorite dressing
How to make this buffalo chicken salad
- First, marinate the chicken: To a medium bowl, add all the Buffalo sauce ingredients. Add in the chicken, and toss to completely coat. Cover the bowl and let it marinate in the fridge for up to 30 minutes. Also, the 30 minutes is optional- you can marinate for less if pressed for time.
- Next, grill the chicken: Heat a grill pan or an outside grill over medium-high heat. Then, add the chicken and cook for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165F.
- Finally, assemble the salad: To a salad bowl, add the prepared veggies and top with the grilled chicken. Then, crumble blue cheese over and drizzle with homemade ranch dressing. Enjoy!
Recipe notes and tips
- Use lean chicken Breast. You may use shrimp in place of chicken if you prefer.
- What you can make ahead: marinate the chicken breast the night before. Alternatively, you can also make the dressing ahead to save on time.
- We used this homemade ranch dressing recipe. Use your favorite ranch or blue cheese dressing.
- Add a kick to the dressing by adding a bit of hot buffalo sauce to the ranch dressing.
- Use fresh ingredients if possible. You may add other veggies like corn.
- Store in a container in the fridge for up to 5 days. Save the dressing separately and only add it when ready to eat. Also, beware the avocados may change color so consider adding them last.
frequently asked questions
Buffalo has a tangy and spicy taste to it. It’s got its own unique kick to its flavor and the spiciness can be adjusted based on how much you can handle from mild, medium, or hot.
Most buffalo sauces are made of the following ingredients: hot sauce (like Frank’s hot sauce), garlic powder, vinegar, and salt. Also, other seasonings can be added to it to make it more bold and pungent. Alternatively, our buffalo sauce is made of oil, hot sauce, garlic closes, lemon juice instead of vinegar; smoked paprika for a nice kick, and salt & pepper.
Buffalo chicken can be served with a variety of side dishes. Try them with a side of crispy roasted potatoes, some roasted or steamed veggies, pasta salads, mac, and cheese, or top over your favorite salad blend.
Other chicken salad recipes you may like
- Greek Chicken Salad
- Grilled Avocado Chicken Salad
- Southwest Chicken Salad
- Grilled Chicken Cobb Salad
- Healthy Ranch Chicken Salad
- Strawberry Chicken Salad
- Buffalo Chicken Pasta salad
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Grilled Buffalo Chicken Salad
Ingredients
Buffalo sauce:
- 1/4 cup hot sauce
- 1/4 cup olive oil
- 1 tbsp smoked paprika
- 2 tbsp lemon juice
- 2 cloves garlic minced
- Kosher salt and ground pepper to taste
Chicken salad:
- 4 chicken skinless boneless breasts
- 4 cups romaine or head lettuce chopped
- 1 pint cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 large avocado or 2 small, sliced
- 1 carrot thinly sliced with a mandoline
- 1 celery stalk chopped
- 1/2 cup blue cheese crumbled
- 2/3 cup homemade ranch dressing or to taste
Instructions
- To a medium bowl, add all the Buffalo sauce ingredients. Add in the chicken, and toss to completely coat.
- Cover the bowl and let it marinate in the fridge for up to 30 minutes.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165F.
- To a salad bowl, add the prepared veggies and top with the grilled chicken. Crumble blue cheese over and drizzle with homemade ranch dressing. Enjoy!
Notes
- Nutrition values and calories do not include the dressing. Please add the calories of the dressing based on whatever you will be using.
- Use lean chicken Breast. You may use shrimp in place of chicken if you prefer.
- What you can make ahead: marinate the chicken breast the night before. You can also make the dressing ahead to save on time.
- We used this homemade ranch dressing recipe. Use your favorite ranch or blue cheese dressing.
- Add a kick to the dressing by adding a bit of hot buffalo sauce to the ranch dressing.
- Use fresh ingredients if possible. You may add other veggies like corn.
- Store in a container in the fridge for up to 5 days. Save the dressing separately and only add it when ready to eat. Beware the avocados may change color so consider adding them last.
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