Buffalo Chicken Salad
Spicy pan-seared buffalo chicken strips served over crisp romaine with celery, carrots, and a drizzle of creamy blue cheese or ranch dressing. Big protein hit with bold wing-night flavor.
Ingredients
- 1.5 lbs boneless skinless chicken breast, thinly sliced
- 1/3 cup Frank's RedHot sauce (or similar buffalo sauce)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 8 cups romaine lettuce, chopped
- 2 stalks celery stalks, sliced
- 1 cup carrots, shredded
- 1/4 cup blue cheese crumbles (or ranch dressing)
- 1/4 cup blue cheese or ranch dressing
- 4 green onions, sliced
Instructions
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1
Season 1.5 lbs thinly sliced boneless skinless chicken breast with 1/2 tsp garlic powder and 1/2 tsp kosher salt.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes per side, or until cooked through to an internal temperature of 165°F (74°C). Remove from heat.
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3
In the same skillet, melt 2 tbsp unsalted butter with 1/3 cup Frank's RedHot sauce (or similar buffalo sauce) over low heat, stirring to combine. Toss the cooked chicken in the buffalo sauce until well coated.
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4
Divide 8 cups chopped romaine lettuce among serving bowls. Top with 2 stalks sliced celery stalks, 1 cup shredded carrots, and the buffalo chicken.
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5
Drizzle with 1/4 cup blue cheese or ranch dressing and scatter 1/4 cup blue cheese crumbles (or ranch dressing) and 4 sliced green onions over the top. Serve immediately.