Buffalo Chicken Salad Recipe

Wash and dry romaine and iceberg lettuces thoroughly. Tear or chop romaine into roughly 1–1.5 inch pieces. Combine romaine and shredded iceberg in a large salad bowl and toss to mix.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sliced celery, and shredded or julienned carrot to the bowl. Toss gently to distribute.

Prepare and cook chicken

Pat chicken dry and season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side (depending on thickness) until browned and internal temperature reaches 165°F (74°C). Remove chicken from skillet and let rest 5 minutes.

Make buffalo sauce and coat chicken

While chicken rests, melt 2 tablespoons butter in the same skillet over low heat. Stir in 1/2 cup Frank's RedHot sauce until combined and warm. Slice or shred the cooked chicken into bite-sized strips, return to skillet, and toss in the warmed buffalo sauce until fully coated and heated through, about 1–2 minutes.

If you prefer a crispier texture, after coating in sauce you can briefly broil the sauced chicken on a parchment-lined sheet for 2–3 minutes to set the sauce—watch closely to avoid burning.

In a small bowl or jar, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and add hot sauce to taste if you want the dressing spicier. Adjust seasoning with a pinch more salt or a splash more lemon if desired.

Refrigerate the dressing while the chicken finishes so flavors meld slightly; stir again before serving.

Toss the prepared salad base lightly with about half (or to taste) of the dressing to coat the leaves evenly. Reserve the rest of the dressing for guests or for drizzling on top.

Arrange the dressed greens on individual plates or a large platter. Top with the buffalo chicken pieces distributed evenly over the salad.

Scatter blue cheese crumbles, toasted pepitas or chopped pecans, and tortilla strips or croutons across the salad for richness and crunch.

Finish with a light drizzle of any remaining dressing and, if desired, an extra dash of hot sauce. Serve immediately while chicken is warm.