Description
Our Ultimate Buffalo Chicken Salad recipe is packed with flavor and all the best, fresh toppings that make for a delicious dinner!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- kosher salt and ground black pepper
- 1/4 cup buffalo sauce (store-bought or homemade)
- 4 cups romaine lettuce, chopped
- 1/2 cup blue cheese crumbles
- 1 avocado, cubed
- 1/2 cup corn kernels
- 2–4 green onions, sliced
- 1/2 cup matchstick carrots
- 2 tablespoons red onion, diced
- 1 cup cherry tomatoes, halved
- (optional) homemade croutons or store-bought croutons
- Dressing: homemade blue cheese dressing (store-bought works too) or you can use some homemade ranch*
Instructions
- Prep Chicken: Place chicken breasts on plate and pat dry with paper towels. Season both sides with a generous amount of salt and pepper. Put chicken in a large bowl, baking dish, or large storage bag and pour buffalo sauce over top; mix to fully coat the chicken. Let sit 15-30 minutes.
- Cook Chicken: Ensure grill grates are clean and rub with olive oil or your favorite non-stick cooking spray. Heat grill to medium-high heat (approximately 400-450 degrees F). Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken to indirect heat (maintaining the same grill temp) and cook for an additional 5-10 minutes or until the internal temperature of the thickest part of the meat reaches 160 degrees F on your meat thermometer.
- Rest + Cut: Let chicken rest for 5 minutes at room temperature and the final internal temp will come up to 165 degrees F. Slice chicken into cubes or slices.
- Assemble Salad: Divide all the salad components between two bowls (chicken, lettuce, etc.). Top with the dressing of your choice and enjoy!
Notes
- Chicken Breast: you could use chicken thighs here too if you want, just adjust the cooking time. Follow our tutorial on How to Grill Chicken Thighs!
- Corn: if you are grilling the chicken, you might as well take this salad to the next level and make grilled sweet corn too! Simply cut off the kernels and add to the salad.
- Dairy-Free: to make this salad dairy-free simply omit the blue cheese crumbles and then use a dairy-free ranch dressing, instead of the blue cheese dressing.
Nutrition
- Serving Size: 6oz
- Calories: 361
- Sugar: 4.8 g
- Sodium: 801.5 mg
- Fat: 17.5 g
- Carbohydrates: 19.1 g
- Protein: 32.7 g
- Cholesterol: 97.5 mg