Buffalo Chicken Salad Recipe

Prepare chicken

If breasts are large, butterfly or slice each into 2 thinner cutlets for even cooking. Pat dry with paper towel. Season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Optional marinade for extra tenderness (grilled option)

If grilling, combine buttermilk and 1/4 tsp salt in a container and submerge chicken for 20-30 minutes in the refrigerator. Remove and let excess drip off before cooking.

Breading (hand-breaded/fried option)

Set up a breading station: bowl 1 — flour mixed with cornstarch and 1/4 tsp salt; bowl 2 — beaten eggs; bowl 3 — breadcrumbs mixed with remaining 2.5 tbs flour and 1/4 tsp pepper. Dredge each chicken piece in flour, then egg, then breadcrumbs, pressing to adhere.

Fry the chicken

Pour oil into a 10-12 inch skillet to reach about 1/4 inch depth and heat to medium-high (around 350°F/175°C). Fry breaded cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack dressed with paper towel to drain.

Grill option

Preheat grill or grill pan to medium-high. Brush chicken with a little oil and season. Grill 4-6 minutes per side (depending on thickness) until internal temperature is 165°F (74°C). Rest 3-5 minutes before slicing.

In a small saucepan over low heat, combine the hot sauce, butter, honey (if using), white vinegar, Worcestershire sauce and garlic powder. Whisk until butter is melted and sauce is smooth and slightly thickened, about 2-3 minutes. Taste and adjust sweetness or acidity. Keep warm.

Tossing the chicken: Place cooked sliced chicken in a shallow bowl. Pour about 3/4 of the warm buffalo sauce over the chicken and toss gently to coat evenly. Reserve remaining sauce for drizzling.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp, about 6-8 minutes, turning as needed. Transfer to a paper towel-lined plate and crumble when cool. Reserve a teaspoon of bacon fat if desired for extra flavor in dressing.

Prepare vegetables: Core and dice the tomato into medium wedges or dice, thinly slice the red onion into rings, and pit and slice the avocado. Roughly chop cilantro.

Assemble the salad: In a large bowl, combine mixed salad greens, tomato, red onion, avocado slices, croutons, crumbled bacon, and half of the blue cheese crumbles. Toss lightly to mix.

Top with chicken: Arrange the buffalo-coated sliced chicken over the salad. Drizzle reserved buffalo sauce over the chicken and salad to taste.

Finish and dress: Sprinkle remaining blue cheese and chopped cilantro over the top. Add dressing (ranch or blue cheese) on the side or drizzle about 2-3 tbs over the salad. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper if needed.

Serve immediately while chicken is warm and croutons are crisp.

To make this entirely lighter, use grilled chicken, omit the frying, and choose a lighter dressing or a squeeze of lemon instead of creamy dressing. For extra heat, fold in a tablespoon of cayenne or Frank's extra-hot into the buffalo sauce.