Buffalo Waldorf Salad Recipe

Prepare chicken

Slice chicken breasts into 1/2-inch strips or bite-size pieces. Place in a bowl and add buttermilk and 2 tbs hot sauce. Toss to coat and let sit in refrigerator 15–30 minutes (or up to 2 hours) to tenderize and absorb flavor.

Make coating

In a shallow dish mix together flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Set aside.

Bread the chicken

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (or shimmering). Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a plate while heating oil.

Fry until crispy

Fry chicken in batches, 2–3 minutes per side depending on size, until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate to drain.

Toss in buffalo sauce

In a small saucepan over low heat melt butter, whisk in 3 tbs buffalo wing sauce until combined and warmed. Put fried chicken in a bowl and toss with the sauce until evenly coated. Keep warm while assembling salad.

In a small bowl or jar combine apple cider vinegar, minced shallot, Dijon mustard, lemon juice, maple syrup, salt, and pepper. Whisk or shake to emulsify, then slowly stream in olive oil while whisking until dressing is smooth. Taste and adjust seasoning—add up to 1 tsp more maple if you prefer sweeter, or more vinegar for brightness. Refrigerate until ready to use; whisk again before serving if separated.

Toast walnuts in a dry skillet over medium heat, stirring occasionally, 3–4 minutes until fragrant and lightly browned. Remove and let cool; roughly chop if whole.

Combine mixed greens in a large bowl with sliced celery, diced apple, halved grapes, and scallions if using.

Add about half of the maple vinaigrette to the greens (start with roughly 2 tbs), toss gently to coat. Taste and add more vinaigrette as needed to lightly dress the salad—goal is a light coating, not drenched.

Portion dressed greens onto plates or a large serving platter. Arrange warm buffalo chicken pieces over the top.

Scatter toasted walnuts and crumbled blue cheese evenly across the salad. Garnish with extra blue cheese or a light drizzle of remaining vinaigrette if desired.

Serve immediately so the chicken stays crispy. Offer extra hot sauce and blue cheese on the side.