Grilled Buffalo Chicken Salad
Our Grilled Buffalo Chicken Salad recipe is packed with flavor and all the best, fresh toppings that make for a delicious dinner!
Ingredients
- 1 pound boneless, skinless chicken breasts
- kosher salt and ground black pepper
- ¼ cup buffalo sauce store-bought or homemade buffalo sauce
- 4 cups romaine lettuce chopped
- ½ cup blue cheese crumbled
- 1 avocado cubed
- ½ cup corn kernels
- 2-4 green onions sliced
- ½ cup matchstick carrots
- 2 tablespoons red onion diced
- 1 cup cherry tomatoes halved
- homemade croutons optional (or store-bought croutons)
Salad Dressing Suggestions:
- homemade blue cheese dressing store-bought works too
- homemade ranch dressing
Instructions
- Prep Chicken: Place 1 pound boneless, skinless chicken breasts on a plate and pat dry with paper towels. Season both sides with a generous amount of kosher salt and ground black pepper. Put chicken in a large bowl, baking dish, or large storage bag and pour ¼ cup 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℉). 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℉ 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℉. 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
Calories: 616kcal | Carbohydrates: 26g | Protein: 61g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 1702mg | Potassium: 2012mg | Fiber: 11g | Sugar: 8g | Vitamin A: 14508IU | Vitamin C: 39mg | Calcium: 264mg | Iron: 3mg
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