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
Units
Scale
- 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.