Introduction

This Easy Buffalo Chicken Salad is a flavorful and satisfying meal that combines spicy, tangy chicken with fresh, crisp vegetables. Perfect for lunch or a light dinner, it’s quick to prepare and bursting with bright flavors.

The image shows a fresh salad in a white bowl on a white marbled surface, with several colorful layers. The bottom layer consists of bright green spinach leaves and lettuce, topped by sliced celery sticks arranged in a row. Next to the celery are thin strips of orange carrots and thin slices of purple red onion. On top of these vegetables are clusters of white and blue crumbled cheese. The main focus is two sections of grilled chicken breast slices with a rich brown and orange color, placed side by side in the middle of the salad. The salad is drizzled with a creamy white dressing speckled with green herbs, spread evenly over the chicken and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup buffalo sauce
2 tablespoons honey
Juice of 1 lime
1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt
Freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
1 tablespoon extra-virgin olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 cloves garlic, minced
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped chives
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Pinch of cayenne pepper
4 cups chopped romaine
2 cups baby spinach
2 stalks celery, sliced
1 carrot, cut into matchsticks
1 Persian cucumber, cut into half moons
1 avocado, sliced
1/2 red onion, thinly sliced
1 cup halved cherry tomatoes
3/4 cup blue cheese crumbles

Instructions

Step 1: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup of this marinade. Add the chicken breasts to the remaining marinade and toss to coat. Let the chicken marinate for 30 minutes at room temperature or cover and refrigerate for up to 2 hours.
Step 2: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, allowing excess to drip off, and place it in the skillet. Cook until golden, about 6 minutes, then flip the chicken and brush it with the reserved marinade. Continue cooking until the chicken is no longer pink inside, about 6 to 8 minutes more. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
Step 3: While the chicken cooks, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add minced garlic, chopped parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Stir until well combined, then refrigerate until ready to use.
Step 4: To assemble the salad, combine chopped romaine, baby spinach, sliced celery, carrot matchsticks, cucumber, avocado slices, red onion, cherry tomatoes, and blue cheese crumbles in a large bowl. Top the salad with the sliced buffalo chicken. Drizzle the dressing over the top just before serving.

Tips & Variations

For a milder salad, reduce the amount of buffalo sauce or swap it for a milder wing sauce.
Use grilled or rotisserie chicken to save time and add a smoky flavor.
Swap blue cheese with feta or goat cheese if you prefer a different tangy note.
Add extra veggies like bell peppers or corn for more color and crunch.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the chicken refrigerated as well. When ready to eat, toss the salad with dressing and reheat chicken gently in a skillet or microwave if desired.

How to Serve

A white bowl filled with a colorful layered salad. The bottom layer consists of fresh green spinach leaves and chopped celery. On top, there are slices of grilled chicken breast with a golden brown surface, arranged in two neat rows. Around the chicken, there are thin slices of red onion, bright orange carrot sticks, halved cherry tomatoes, and chunks of pale blue cheese. The entire dish is drizzled with a creamy white dressing that has visible herbs in it. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and add roasted chickpeas or crispy tofu for protein. You can also increase the amount of vegetables or add nuts for extra texture.

How spicy is this buffalo chicken salad?

The salad has a moderate level of heat from the buffalo sauce and cayenne pepper in the dressing. To adjust spiciness, use less buffalo sauce or choose a mild sauce variant.