Buffalo Chicken Salad Recipe
Romaine topped with crispy chicken, tossed in buffalo sauce, bleu cheese crumbles, tomatoes and red onion. Served with your choice of ranch or bleu cheese dressing on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Crispy Chicken
Toppings
Dressing
Method
Preparing the Chicken
- 1
Bread the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip into the beaten egg, and then coat with breadcrumbs.
- 2
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through. Transfer to a baking dish and bake for an additional 10 minutes.
- 3
Buffalo Sauce
Remove the chicken from the oven, let it cool for a few minutes, then slice it into bite-sized pieces. Toss the chicken in buffalo sauce until well coated.
Assembling the Salad
- 4
Prepare the Salad Base
In a large bowl, chop the romaine lettuce into bite-sized pieces. Dice the tomatoes and thinly slice the red onion. Add them to the bowl with the lettuce.
- 5
Add the Chicken
Top the salad base with the buffalo chicken pieces.
- 6
Add the Toppings
Sprinkle the bleu cheese crumbles over the top of the salad.
- 7
Dressing
Serve with ranch or bleu cheese dressing on the side, allowing each person to dress their salad as desired.
