Grilled Buffalo Chicken Salad Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 0.5–3/4 inch so they cook evenly.

In a small bowl, combine olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Brush or rub the mixture over both sides of the chicken.

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates or pan.

Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from grill and let rest 5 minutes.

While chicken rests, make the buffalo sauce: in a small saucepan over low heat melt the unsalted butter. Add the hot sauce and whisk until combined and slightly warmed (do not boil). Taste and add up to 1/4 tsp salt if needed. Keep warm.

Slice the rested chicken into 1/2-inch strips and transfer to a bowl. Pour most of the warm buffalo sauce over the sliced chicken, tossing gently to coat. Reserve 1–2 tablespoons of sauce for drizzling on the assembled salad.

In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Stir in crumbled blue cheese, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper. For a chunkier dressing, leave some larger pieces of blue cheese. Adjust consistency with extra buttermilk (1 tbsp at a time) if you prefer a thinner dressing.

Taste and adjust seasoning — add a pinch more salt or a dash of hot sauce if you like more heat. Chill in the refrigerator for at least 10 minutes while finishing the rest of the salad to let flavors meld.

In a large bowl or on two serving plates, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, sliced celery, shredded carrot, and chopped chives.

Arrange a portion of the buffalo-coated chicken strips over the greens (about half the chicken per serving if serving two). Drizzle reserved buffalo sauce over the chicken for extra heat and flavor.

Spoon blue cheese dressing over the salads (about 2–3 tablespoons per serving, or serve on the side). Sprinkle crumbled blue cheese on top of each salad and add extra hot sauce if desired.

Serve immediately while chicken is warm so the contrasting hot chicken and cool salad/dressing are enjoyed at their best.