Buffalo Chicken Salad Recipe

Prepare and cook chicken

Pat the chicken dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken and cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) or juices run clear. Remove chicken to a cutting board and let rest 5 minutes.

Toss in buffalo sauce

While the chicken rests, melt 2 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 1/2 cup hot sauce until fully combined and warmed, producing a smooth buffalo sauce. Slice the rested chicken into 1/2-inch strips or bite-sized pieces, place in a bowl, pour the buffalo sauce over, and toss until evenly coated. Keep warm.

Make the dressing by whisking together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, and 1/4 cup buttermilk until smooth. Add 1 tsp lemon juice, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Stir in 1/4 cup crumbled blue cheese if making blue cheese dressing (optional). Taste and adjust seasoning or thickness (add a tablespoon more buttermilk to thin, or more mayo to thicken). Chill until ready to serve.

Build the salad base: In a large bowl or on four individual plates, combine 6 cups chopped romaine lettuce and 1 cup shredded green cabbage. Add 1 cup halved cherry tomatoes, 1 cup thin cucumber slices, 1 julienned or shredded carrot, 1/4 cup thinly sliced red onion, and 2 sliced celery stalks. Toss gently to combine.

Top with buffalo chicken and cheese: Divide the buffalo-coated chicken evenly over the salads. Sprinkle 1/2 cup blue cheese crumbles over the top and scatter 1 cup tortilla strips or celery sticks for extra crunch.

Dress and garnish: Drizzle ranch or blue cheese dressing over each salad to taste (about 2–3 tbsp per serving), or serve the dressing on the side. Garnish with 2 tbsp chopped chives or green onion. Serve immediately while the chicken is warm.