Buffalo Chicken Salad Recipe
Make Buffalo Chicken Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Buffalo Chicken
Dressing (Creamy Ranch-Style Blue Cheese)
Optional Garnishes
Method
Buffalo Chicken
- 1
Cook the chicken
Pat chicken dry. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear 4-5 minutes per side until golden and internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 18-22 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
- 2
Toss in buffalo sauce
While chicken rests, warm 3 tablespoons unsalted butter in a small saucepan over low heat until melted. Stir in 1/2 cup hot sauce and heat until combined and slightly simmering, about 1 minute. Slice or shred the cooked chicken and place in a bowl. Pour the warm buffalo sauce over the chicken and toss until evenly coated. Keep warm or let cool to room temperature if packing ahead.
Dressing (Creamy Ranch-Style Blue Cheese)
- 3
In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt and 1/4 cup buttermilk until smooth.
- 4
Add 1 teaspoon lemon juice, 1 teaspoon apple cider vinegar, 1 tablespoon minced chives, 1 minced garlic clove, 1/2 teaspoon dried dill, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk to combine.
- 5
Fold in 1/4 cup blue cheese crumbles, taste and adjust seasoning. If you prefer a thinner dressing, whisk in up to 2 tablespoons additional buttermilk. Chill in fridge while prepping salad to let flavors meld.
Salad Assembly
- 6
Prepare the salad base: In a large bowl combine 6 cups chopped romaine and 2 cups shredded iceberg lettuce. Add 1 cup thinly sliced celery, 1 cup shredded carrot, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Toss gently to mix.
- 7
Top the salad: Add the buffalo-coated chicken (about 3 cups) evenly over the greens. Sprinkle 1/2 cup blue cheese crumbles, 2 tablespoons sliced green onions and 2 tablespoons chopped parsley over the top.
- 8
Dress and finish: Drizzle 3-4 tablespoons of the creamy blue-cheese-ranch dressing over the salad (or serve dressing on the side). If desired, add extra ranch and a teaspoon of hot sauce for more heat. Finish with 1/2 cup tortilla strips or croutons for crunch. Toss lightly before serving so the buffalo chicken remains distinct if you prefer layered presentation.
- 9
Serve immediately: This salad is best served right away while the buffalo chicken is still slightly warm. Leftovers: store components separately (dressing and chicken) in airtight containers in the refrigerator up to 3 days.