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Buffalo Chicken Salad

A fresh and colorful salad with grilled buffalo chicken, veggies, and blue cheese.
Course Salad
Cuisine American
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 4
Calories 292kcal
Author Rena


  • 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


  • 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.


Calories: 292kcal | Carbohydrates: 11g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 1050mg | Potassium: 1055mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9280IU | Vitamin C: 19.4mg | Calcium: 113mg | Iron: 1.8mg