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All the flavors of deliciously spicy buffalo wings, in salad form! With perfectly tender chicken, fresh, crunchy veggies, and plenty of ranch dressing and blue cheese, my husband and I absolutely love this salad. Leave the blue cheese off and use a compliant ranch dressing to make it paleo.
Buffalo Chicken Salad
All the flavors of deliciously spicy buffalo wings, in salad form! With perfectly tender chicken, fresh, crunchy veggies, and plenty of ranch dressing and blue cheese, my husband and I absolutely love this salad. Leave the blue cheese off and use a compliant ranch dressing to make it paleo.
salads
Equipment
- Bowls (3)
- whisk
- Large skillet
- Tongs
- Basting Brush
- Cutting board
- Sharp knife
- Serving bowls
Ingredients
For the Chicken
- 1 cup hot sauce
- ½ teaspoon garlic powder
- 2 pounds boneless, skinless chicken breasts approximately 3-4 breasts, depending on size
- 1 tablespoon avocado oil
For the Salad
- 6 cups chopped romaine lettuce
- 2 cups baby spinach or leaf lettuce
- 3-4 stalks celery thinly sliced
- 1 medium carrot cut into matchsticks
- ½ of one cucumber cut into half moons
- ½ of one red onion thinly sliced
- 1 ½ cups cherry tomatoes halved
- 4 ounces blue cheese crumbles or 1 cup, to taste
- ranch dressing for topping
Instructions
For the Chicken
- Whisk together hot sauce and garlic powder.
- Take ½ cup of hot sauce mixture and combine in a bowl with chicken. Toss to coat, then let marinate, covered, 30 minutes at room temperature or 2 to 3 hours in refrigerator. Reserve remaining marinade, dividing it evenly into 2 bowls.
- Heat oil in large skillet over medium heat. Using tongs, remove chicken from marinade, letting as much marinade drop off as possible. Place chicken in skillet.
- Cook chicken until crisp on one side, approximately 5 minutes. Flip and brush chicken with one bowl of reserved marinade.
- Continue cooking chicken until no longer pink, approximately 6 to 8 minutes.
- Remove chicken from skillet and place on cutting board. Let rest 5 minutes. After resting, internal temperature should read at least 165° Fahrenheit. Slice chicken into strips.
To Assemble the Salad
- In serving bowls, arrange romaine, spinach, celery, carrots, cucumber, red onion, cherry tomatoes, and blue cheese crumbles.
- Top with chicken. Drizzle ranch dressing on top just before serving. Serve with remaining reserved hot sauce mixture.
- Make it Paleo: Use a compliant ranch dressing, store-bought or homemade.
Recipe yields 4 salads. Nutritional values shown reflect information for one salad, not including ranch dressing. Macros may vary slightly based on specific brands or types of ingredients used.
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Approximate Information for One Serving
Serving Size: 1saladCalories: 434calProtein: 57gFat: 18gSaturated Fat: 7gTrans Fat: 1gCholesterol: 166mgSodium: 2303mgPotassium: 1509mgTotal Carbs: 9gFiber: 3gSugar: 4gNet Carbs: 6gVitamin A: 10884IUVitamin C: 69mgCalcium: 227mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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