Buffalo Chicken Salad

Name: Buffalo Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
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 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

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.

27 minEasyServes 4380 cal/serving

AmericanSaladStovetopHigh ProteinHigh FiberNut-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

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 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

1

Season 1.5 lbs thinly sliced boneless skinless chicken breast with 1/2 tsp garlic powder and 1/2 tsp kosher salt.
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.
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.
4

Divide 8 cups chopped romaine lettuce among serving bowls. Top with 2 sliced celery stalks, 1 cup shredded carrots, and the buffalo chicken.
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.

Questions

Can I make Buffalo Chicken Salad dairy-free?

Not cleanly. Here the dairy (2 tbsp unsalted butter, 1/4 cup blue cheese crumbles (or ranch dressing), 1/4 cup blue cheese or ranch dressing) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free salad collection instead.

How long does Buffalo Chicken Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Buffalo Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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Grilled Steak and Sweet Potato Power Bowl main
Seafood Gumbo soup

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