Buffalo Chicken Salad Recipe
Crispy buffalo chicken served on a fresh salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buffalo Chicken
Salad
Method
Buffalo Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Start by flattening the chicken breasts to an even thickness using a meat mallet or rolling pin.
- 2
- 3
Coat the Chicken
First, coat each chicken breast in the flour, then dip it in the eggs, and finally coat it with bread crumbs.
- 4
Cook the Chicken
Heat the oil in a skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown.
- 5
Bake the Chicken
Transfer the browned chicken to a baking sheet and bake in the preheated oven for about 15-20 minutes or until cooked through (internal temperature should reach 165°F/75°C).
- 6
Buffalo Sauce Coating
Once cooked, remove the chicken from the oven and toss it in buffalo sauce until well coated.
Salad Assembly
- 7
Prepare the Vegetables
While the chicken is baking, wash and dry the mixed greens. Slice the cherry tomatoes in half, dice the cucumber, and finely slice the red onion.
- 8
Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and sliced celery.
- 9
Add the Chicken
Once the chicken is ready and coated in buffalo sauce, slice it into strips and place it on top of the salad.
- 10
Dress the Salad
Drizzle blue cheese dressing over the salad to taste and toss gently to combine all ingredients.
- 11
Serve
Serve immediately while the chicken is still warm. Enjoy your buffalo chicken salad!
