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Grilled Buffalo Chicken Salad

A Simple and delicious salad that's so filling and packed with veggies and nutrition. It is topped with grilled buffalo-style chicken breast and tossed in with a homemade ranch dressing.
Course Main Course, Salad
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 15 minutes
marinate 30 minutes
Total Time 1 hour
Servings 4
Calories 445kcal
Author Rena

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.

Nutrition

Calories: 445kcal | Carbohydrates: 17g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 870mg | Potassium: 1246mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8348IU | Vitamin C: 53mg | Calcium: 150mg | Iron: 3mg