Buffalo Chicken Salad Recipe
A crisp tortilla shell filled to the brim with iceberg/romaine mix, grilled or breaded buffalo chicken, tomatoes, carrots, cucumbers, and bleu cheese crumbles.
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.
Tortilla Shell
Salad Base
Buffalo Chicken
Method
Prepare the Tortilla Shells
- 1
Fry the Tortilla Shells
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add one tortilla at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from skillet and place on paper towels to drain excess oil. Shape them into bowls while they cool.
Prepare the Salad Base
- 2
Chop the Vegetables
While the tortilla shells cool, chop the iceberg and romaine lettuce, tomatoes, carrots, and cucumbers into bite-sized pieces.
- 3
Mix the Salad Base
In a large bowl, combine the chopped iceberg lettuce, romaine lettuce, diced tomatoes, shredded carrots, and sliced cucumbers. Toss well to mix. Set aside.
Cook the Buffalo Chicken
- 4
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat.
- 5
Cook the Chicken
Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 6
Add Buffalo Sauce
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken and toss it in buffalo sauce until well coated.
Assemble the Salad
- 7
Fill the Tortilla Shells
Take the fried tortilla shells and fill them generously with the salad mix. Top with the buffalo chicken slices.
- 8
Add Bleu Cheese
Sprinkle bleu cheese crumbles over the top of each salad-filled tortilla shell.