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

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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.

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Questions

What internal temperature should Buffalo Chicken Salad reach?

For Buffalo Chicken Salad, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Buffalo Chicken Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Buffalo Chicken Salad uses 1.5 lbs boneless skinless chicken breast, thinly sliced.

Can I make Buffalo Chicken Salad less spicy?

Yes. The heat in Buffalo Chicken Salad comes from 1/3 cup Frank's RedHot sauce (or similar buffalo sauce). For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes.

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 do I store and reheat Buffalo Chicken Salad?

Once dressed, the romaine will wilt within hours, so keep the dressing apart and toss Buffalo Chicken Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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