Buffalo Soldier Salad Dinner Recipe

Wash and spin dry romaine and baby spinach. Chop or tear romaine into bite-size pieces and place in a large salad bowl. Add baby spinach, shredded red cabbage, and shredded/julienned carrots; toss gently to combine.

Prepare and Season Chicken

Pat the chicken breasts dry with paper towels. Pound to an even thickness (about 1/2" - 3/4") if needed so they cook evenly. Rub both sides with olive oil, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Cook Chicken

Heat a large skillet over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove chicken to a cutting board and let rest 5 minutes.

Make Buffalo Sauce & Toss

While the chicken rests, combine 4 tbsp hot sauce and 2 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl; heat gently until butter melts and mixture is warm, whisking until smooth. Slice chicken into strips or bite-size pieces, transfer to a bowl, and pour the warm buffalo sauce over the pieces, tossing to fully coat.

Thinly slice the celery and green onions. Halve the cherry tomatoes and toast the nuts briefly in a dry skillet over medium heat (2–3 minutes) until fragrant, stirring constantly; cool slightly. Scatter celery, green onions, tomatoes, crumbled blue cheese, and toasted nuts over the salad base.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tsp lemon juice, 1 tsp white vinegar, 1 tsp minced garlic, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp salt and 1/4 tsp black pepper. Fold in 2 tbsp crumbled blue cheese, reserving a little for topping. Taste and adjust seasoning; thin with additional buttermilk (1–2 tbsp) if you prefer a looser dressing.

Chill dressing for 10 minutes if time allows to let flavors meld.

Drizzle about half of the dressing over the salad and toss lightly to coat the greens. Arrange buffalo chicken pieces on top of the salad. Spoon any remaining buffalo sauce from the chicken bowl over the salad for extra heat if desired.

Scatter the reserved crumbled blue cheese over the salad and finish with extra green onion and toasted nuts. Serve with lime wedges and extra hot sauce at the table. Provide remaining dressing on the side.