Buffalo Chicken Salad Recipe
Grilled or crispy buttermilk chicken on mixed greens, with tomato, onion, cucumber, and your choice of dressing.
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Ingredients
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Chicken
Salad
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, and pepper. Add the chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Cook the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the buttermilk marinade, allowing excess to drip off. Brush the chicken with olive oil and place on the grill or skillet. Cook for approximately 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). If using a skillet, you may need to cover it for even cooking.
- 3
Add Buffalo Sauce
Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Toss the chicken in buffalo sauce until well coated. Slice into strips for the salad.
Salad Assembly
- 4
Prepare the Salad Base
In a large bowl, add the mixed salad greens as the base for the salad.
- 5
Add Vegetables
Halve the cherry tomatoes and slice the cucumber and red onion. Add these vegetables on top of the mixed greens.
- 6
Top with Chicken
Place the sliced buffalo chicken on top of the salad.
- 7
Dress the Salad
Drizzle your choice of dressing over the salad. Toss gently to combine all ingredients.
