Buffalo Chicken Salad Recipe

1. Wash and dry the romaine lettuce; chop into bite-sized pieces and place in a large mixing bowl.

2. Add halved cherry tomatoes, thinly sliced red onion, shredded carrots, and croutons to the bowl. Toss gently to combine and set aside in refrigerator while you prepare the chicken and sauce.

3. Reserve the blue cheese crumbles to sprinkle on the finished salad.

4. Prep the chicken

Pat the chicken breast dry. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. If the breast is thick, butterfly or pound to an even thickness (~3/4 inch) for even cooking.

5. Option A — Red Bird grilled (leaner)

Preheat a grill or grill pan to medium-high heat and spray lightly with cooking oil spray. Grill the seasoned chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes before slicing into 1/2-inch strips.

6. Option B — Southern fried (crispy)

For a fried chicken breast: place the buttermilk in a shallow bowl and the flour in another bowl. Dip the seasoned chicken in buttermilk, then coat evenly with flour. Heat vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry the chicken 3–5 minutes per side until golden brown and internal temp is 165°F (74°C). Transfer to a wire rack and rest 5 minutes before slicing into strips.

7. In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tbs unsalted butter. Stir until butter is melted and sauce is smooth. Add 1 tsp honey and 1/2 tsp Worcestershire sauce; whisk to combine and keep warm but do not boil.

8. Toss the sliced cooked chicken in the warm buffalo sauce until evenly coated. Reserve a small spoonful of sauce to drizzle on the finished salad if desired.

9. Divide the romaine mixture among plates or bowls (about 3 cups romaine per serving).

10. Place the buffalo-coated chicken strips on top of each salad.

11. Sprinkle blue cheese crumbles over the salads and add extra croutons if desired.

12. Serve each salad with 1 pretzel pole tucked at the side and a ramekin or drizzle of the customer's choice of dressing (approx. 1/4 cup per serving).

13. Optionally garnish with a few extra drops of buffalo sauce and a grind of black pepper. Serve immediately.