Buffalo chicken chopped salad is a bold and refreshing dish that combines spicy, tender chicken with crisp greens and crunchy vegetables. Drizzled with a creamy dressing and topped with your favorite fixings, this salad is a crowd-pleaser that’s perfect for lunch, dinner, or a game-day meal.
Why You’ll Love This Recipe
- Bold flavors: The spicy buffalo chicken is perfectly balanced by the creamy dressing and fresh veggies.
- Quick and easy: Ready in under 30 minutes for a hassle-free meal.
- Customizable: Add your favorite toppings to suit your taste.
- Healthy and satisfying: Packed with protein and fresh vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Chicken breasts or thighs
- Buffalo sauce (store-bought or homemade)
- Olive oil
- Salt
- Black pepper
- Garlic powder
For the Salad:
- Romaine lettuce, chopped
- Spinach or mixed greens (optional)
- Cherry tomatoes, halved
- Cucumber, diced
- Carrots, shredded
- Red onion, thinly sliced
- Blue cheese or ranch dressing
- Crumbled blue cheese (optional)
- Croutons or tortilla strips (optional, for crunch)
Optional Toppings:
- Sliced avocado
- Hard-boiled eggs
- Corn kernels
- Bacon bits
Directions
Cook the Buffalo Chicken:
- Season the chicken:
- Pat the chicken dry and season with salt, pepper, and garlic powder.
- Cook the chicken:
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked (internal temperature of 165°F).
- Coat in buffalo sauce:
- Remove the chicken from the skillet and toss it in buffalo sauce. Slice or shred the chicken as desired.
Assemble the Salad:
- Prepare the base:
- In a large salad bowl, combine the romaine lettuce, spinach (if using), cherry tomatoes, cucumber, carrots, and red onion.
- Add the chicken:
- Top the salad with the sliced or shredded buffalo chicken.
- Dress and garnish:
- Drizzle with blue cheese or ranch dressing. Add crumbled blue cheese, croutons, or tortilla strips, if desired.
Serve:
- Serve immediately:
- Toss the salad lightly to distribute the dressing and toppings evenly. Enjoy!
Servings and Timing
- Yield: 4 servings
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Variations
- Grilled chicken: Grill the chicken instead of pan-frying for a smoky flavor.
- Spicy kick: Add diced jalapeños or a drizzle of extra buffalo sauce.
- Vegetarian option: Replace chicken with buffalo-flavored chickpeas or tofu.
- Lower-carb: Skip the croutons or tortilla strips and add more greens.
- Cheesy boost: Sprinkle with shredded cheddar or pepper jack cheese.
Storage/Reheating
- Storage: Store leftover salad ingredients (without dressing) in an airtight container in the refrigerator for up to 3 days. Store the chicken separately.
- Reheating: Reheat the chicken in a skillet or microwave until warmed through.
- Make-ahead tip: Prep the salad components and chicken ahead of time, but assemble and dress the salad just before serving to keep it fresh.
FAQs
1. Can I use pre-cooked chicken?
Yes, rotisserie chicken or pre-cooked chicken breasts can be tossed in buffalo sauce for convenience.
2. What’s the best buffalo sauce to use?
Frank’s RedHot is a classic choice, but any favorite buffalo sauce will work.
3. Can I make my own buffalo sauce?
Yes, mix melted butter with hot sauce (e.g., Frank’s RedHot) for a homemade buffalo sauce.
4. What’s the best dressing for this salad?
Blue cheese dressing is traditional, but ranch dressing works well for a milder option.
5. Can I bake the chicken instead of pan-frying?
Yes, bake the chicken at 400°F for 20–25 minutes, then toss in buffalo sauce.
6. How do I keep the salad crisp?
Dry the greens thoroughly after washing to prevent sogginess.
7. Can I add grains to this salad?
Yes, quinoa or farro make excellent additions for extra texture and nutrition.
8. What can I use instead of blue cheese?
Use feta cheese or shredded cheddar for a less pungent alternative.
9. Can I make this salad dairy-free?
Yes, use a dairy-free dressing and skip the blue cheese.
10. How do I adjust the spice level?
Add more or less buffalo sauce, or choose a mild buffalo sauce for less heat.
Conclusion
Buffalo chicken chopped salad is a flavorful and satisfying dish that’s perfect for any meal. With its spicy chicken, crisp veggies, and creamy dressing, this salad strikes a perfect balance of heat and freshness. Customize it with your favorite toppings and enjoy a bold, delicious meal in just 25 minutes!
Print
Buffalo Chicken Chopped Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course
- Method: Grilling, Tossing
- Cuisine: American
Description
This Buffalo Chicken Chopped Salad is a bold and refreshing dish featuring spicy buffalo chicken, crisp veggies, and a creamy ranch or blue cheese dressing. Perfect for a light dinner or hearty lunch, it’s easy to customize and packed with flavor.
Ingredients
- For the Buffalo Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup buffalo sauce (Frank’s RedHot or your favorite brand)
- For the Salad:
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup blue cheese crumbles or shredded cheddar cheese (optional)
- For the Dressing:
- 1/2 cup ranch dressing or blue cheese dressing
- 1 tablespoon buffalo sauce (optional, for extra spice)
Instructions
- Prepare the Chicken:
- Preheat a grill or skillet over medium heat.
- Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Cook the chicken for 5–7 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C).
- Buffalo Sauce Glaze:
- In a small bowl, toss the cooked chicken in buffalo sauce until evenly coated. Let rest for 5 minutes, then slice or dice into bite-sized pieces.
- Assemble the Salad:
- In a large salad bowl, combine the chopped romaine, cherry tomatoes, cucumber, shredded carrots, celery, and red onion. Toss to mix.
- Add the Chicken and Dressing:
- Top the salad with the buffalo chicken and blue cheese or cheddar cheese, if using. Drizzle with ranch or blue cheese dressing, adding extra buffalo sauce to the dressing for more spice, if desired.
- Serve:
- Divide the salad into bowls and serve immediately.
Notes
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- For a lighter dressing, use Greek yogurt mixed with ranch seasoning and a splash of milk.
- Store leftover ingredients separately to keep the salad fresh for up to 2 days.