Easy Buffalo Chicken Salad Recipe
This Easy Buffalo Chicken Salad is a vibrant and flavorful dish combining tender, marinated chicken breasts cooked in a zesty buffalo sauce, crisp greens, fresh veggies, and a creamy herb-packed dressing. Perfect for a quick lunch or light dinner, this salad offers a spicy kick balanced by cool, creamy elements that make it irresistibly delicious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
Ingredients
Scale
Buffalo Chicken Marinade
- 1 cup buffalo sauce
- 2 tbsp honey
- Juice of 1 lime
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 lb boneless skinless chicken breasts (about 3 breasts)
- 1 tbsp extra-virgin olive oil
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cloves garlic, minced
- 1/4 cup freshly chopped parsley
- 2 tbsp freshly chopped dill
- 2 tbsp freshly chopped chives
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- Pinch of cayenne pepper
Salad
- 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
- Make Chicken Marinade: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper to taste. Reserve 1/3 cup of the marinade for later use. Add the chicken breasts to the remaining marinade and toss to coat thoroughly. Let the chicken marinate for 30 minutes at room temperature, or cover and refrigerate for up to 2 hours to infuse the flavors.
- Cook Chicken: Heat the extra-virgin olive oil in a large skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off, then place the chicken in the hot skillet. Cook the chicken until golden brown on the first side, about 6 minutes. Flip the chicken and brush the top with the reserved marinade. Continue cooking for an additional 6 to 8 minutes or until the chicken is no longer pink in the center. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
- Prepare Dressing: While the chicken is cooking, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl. Add minced garlic, chopped parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Stir until all ingredients are well combined. Refrigerate the dressing until ready to serve to keep it fresh and chilled.
- Assemble Salad: In a large bowl, toss together chopped romaine lettuce, baby spinach, sliced celery, carrot matchsticks, cucumber half-moons, avocado slices, thinly sliced red onion, halved cherry tomatoes, and blue cheese crumbles. Add the sliced buffalo chicken strips on top. Just before serving, drizzle the creamy herb dressing over the salad and toss gently to coat everything evenly.
Notes
- Marinating the chicken for longer (up to 2 hours) intensifies the buffalo flavor.
- For a spicier kick, add extra cayenne pepper to the dressing or buffalo sauce.
- Blue cheese can be substituted with feta or omitted for a milder taste.
- If you prefer, chicken can also be baked at 400°F (200°C) for 20-25 minutes instead of skillet cooking.
- Use fresh herbs for the dressing for the best flavor; dried herbs can be substituted but use half the quantity.
- This salad is best served immediately to maintain the crispness of the greens and freshness of the dressing.
Keywords: buffalo chicken salad, easy chicken salad, spicy chicken salad, healthy lunch, creamy dressing, buffalo chicken
