Buffalo Chicken Salad Recipe

Prep and Marinate

Preheat oven to 425°F (220°C). Lightly grease a rimmed baking sheet or line with parchment. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. In a shallow bowl combine buttermilk and 1/4 cup hot sauce. Add chicken and turn to coat. Let marinate 15–30 minutes while you prepare the breading and salad.

Make Breading

In a shallow dish combine flour, panko, (optional plain breadcrumbs), garlic powder, onion powder, paprika, 1 tsp salt, and 1/2 tsp black pepper. In a separate shallow bowl whisk the 2 eggs until blended.

Coat Chicken

Remove each chicken piece from buttermilk mixture, letting excess drip off. Dredge in flour/breadcrumb mixture, pressing to adhere. For best coverage, dip back quickly in beaten egg, then again in the breadcrumb mix for a double coating. Place breaded pieces on the prepared baking sheet.

Bake and Buffalo Toss

Brush or lightly spray the breaded chicken with olive oil to promote browning. Bake 14–18 minutes, flipping once halfway, until internal temperature reaches 165°F (74°C) and coating is golden and crisp. Remove from oven and immediately toss gently with the remaining 2 tablespoons hot sauce so the exterior gets a buffalo glaze. Let rest 3–4 minutes, then slice into strips or bite-sized pieces.

While chicken bakes, assemble the salad base. In a large bowl add 6 cups mixed salad greens. Halve cherry tomatoes and add to bowl. Slice the cucumber into half-moons (about 1/4-inch thick) and add. If using, thinly slice 1/4 red onion and add. Toss gently to combine. Season vegetables lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Sprinkle 3/4 cup shredded cheddar evenly over the greens and add 1/4 cup blue cheese crumbles. Reserve chopped chives or green onions to garnish on top after plating.

Drizzle 3/4 cup ranch dressing over the salad (or serve on the side). Toss gently so greens and vegetables are lightly coated, or leave tossed and top with dressing later according to preference.

Arrange the sliced buffalo breaded chicken strips on top of the dressed salad. Garnish with chopped chives or green onions. If desired, add an extra drizzle of hot sauce for more heat or extra blue cheese crumbles.

Serve immediately while the chicken is still warm and crisp. Offer extra ranch and hot sauce on the side. Leftovers: store chicken separate from greens in airtight containers; reheat chicken in a 375°F oven for 8–10 minutes to re-crisp before serving over salad.