Buffalo Salad Recipe
A spicy salad topped with buffalo chicken.
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Ingredients
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Salad Base
Buffalo Chicken
Dressing
Method
Preparing the Salad Base
Chop the Vegetables
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Dice the avocado just before serving to prevent browning.
Combine the Salad
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and avocado. Toss gently to mix.
Cooking the Buffalo Chicken
Prepare the Chicken
Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels, then season both sides with salt and black pepper.
Bake the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown. Pour the buffalo sauce over the chicken, then transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Making the Dressing
Combine Dressing Ingredients
In a small bowl, mix the ranch dressing with lemon juice until well combined.
Assembling the Salad
Top the Salad
Spoon the buffalo chicken over the salad base in the large bowl. Drizzle the ranch dressing mixture over the top.
Serve
Toss the salad gently to combine all ingredients, then serve immediately while the chicken is warm.