Buffalo Chicken Chopped Salad (Printable)

Finely chopped romaine, spicy buffalo chicken, crisp celery, and creamy blue cheese combine for a zesty, satisfying lunch or light dinner.

# What You'll Need:

→ Buffalo Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper to taste

→ Salad

06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots

→ Dressing

12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tablespoon hot sauce

# Method:

01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat. Add chicken and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest 5 minutes. Cut into bite-sized pieces and toss with hot sauce until evenly coated.
02 - In a large bowl, combine chopped romaine, celery, red onion, cherry tomatoes, and shredded carrots. Add the buffalo chicken and gently toss to combine.
03 - Sprinkle crumbled blue cheese over the salad. Drizzle with ranch or blue cheese dressing and add extra hot sauce if desired. Toss lightly and serve immediately.

# Expert Advice:

01 -
  • It delivers all the bold, fiery flavor of buffalo wings without the mess or the guilt.
  • Everything gets chopped into small, satisfying bites so every forkful is perfectly balanced.
  • You can have dinner on the table in 30 minutes flat, even on your busiest evenings.
  • The creamy blue cheese and tangy ranch cool down the heat in the best possible way.
02 -
  • Let the chicken rest after cooking or you'll lose all the juices when you slice it, leaving the meat dry and disappointing.
  • Toss the chicken with hot sauce while it's still warm so the sauce absorbs instead of just sitting on the surface.
  • Don't overdress the salad, start with less dressing than you think you need because you can always add more but you can't take it back.
03 -
  • Use a meat thermometer to check that your chicken hits 74 degrees Celsius internally, it's the only way to guarantee juicy, safe chicken every time.
  • Chop everything into roughly the same size pieces so you get a little bit of every ingredient in each forkful.
  • If you love heat, mix a tablespoon of hot sauce directly into your dressing for an extra kick that coats every leaf.
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