Buffalo Finger Salad Recipe
Make Buffalo Finger Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Buffalo Chicken
Dressing
Method
Preparing the Buffalo Chicken
- 1
Cook the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Place the chicken on a baking sheet and bake for 25-30 minutes, or until fully cooked and no longer pink in the center.
- 2
Add Buffalo Sauce
Once the chicken is cooked, remove it from the oven and let it cool for a few minutes. Shred the chicken using two forks and mix in the buffalo sauce until fully coated.
Assembling the Salad
- 3
Prepare the Vegetables
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and grate the carrots.
- 4
Combine Salad Ingredients
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, and grated carrots. Toss well to combine.
- 5
Add Buffalo Chicken
Top the salad with the shredded buffalo chicken, ensuring it is evenly distributed over the salad base.
Making the Dressing
- 6
Mix the Dressing
In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and creamy.
- 7
Dress the Salad
Drizzle the dressing over the salad and chicken. Toss gently to ensure everything is coated in the dressing.
Serving
- 8
Plate the Salad
Divide the salad into serving bowls. Serve immediately and enjoy your Buffalo Finger Salad!
