ranch dressing being poured over buffalo chicken salad
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Buffalo Chicken Salad

Turn those beloved buffalo wings into a quick and easy Buffalo Chicken Salad recipe. Dive into a large bowl of buffalo chicken over chopped lettuce, celery, bacon, peppers, blue cheese crumbles, and drizzled with ranch dressing.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
marinate 2 hours
Total Time 2 hours 13 minutes
Servings 4
Calories 475kcal
Author Melissa Erdelac

Ingredients

  • 1 ½ pounds chicken breast tenderloins, (see recipe notes for using chicken breasts)
  • cup hot sauce, such as Frank's Red Hot
  • 1 teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon honey, for sauce

Salads:

  • 8 cups chopped romaine, washed
  • 6 slices bacon, cooked and chopped
  • 4 stalks celery, chopped
  • 1 red pepper, sliced
  • ½ red onion, sliced thin
  • ½ cup cilantro, chopped
  • ½ cup blue cheese crumbles
  • ranch or blue cheese dressing, for serving

Instructions

  • In a small bowl whisk together hot sauce, garlic powder, celery salt, smoked paprika, pepper, and olive oil. (DO NOT ADD HONEY YET). Remove 1/4 cup of sauce to marinate chicken in. Place chicken in a ziplock bag or large shallow bowl, add 1/4 cup marinade, and toss evenly to coat. Cover and refrigerate 2-4 hours.
  • Add 1 tablespoon honey to remaining marinade, cover, and store in refrigerator for later use.
  • Heat grill to medium high heat and grease grill grate. Grill chicken undisturbed for 5 minutes on one side, or until char marks appear and chicken releases easily from grill. Flip and cook a few minutes more on other side or until internal temperature reaches 160°F. Remove chicken and let rest while salads are assembled.
  • Divide lettuce, bacon, celery, red peppers, red onion, cilantro, and blue cheese crumbles between 4 plates. Chop up chicken into bite sized pieces and top salad plates. Drizzle reserved marinade with honey over the top of chicken. Serve salads with ranch or blue cheese dressing.

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    Notes

    Nutritional Value calculated without dressing.
    Using Chicken Breasts Instead of Tenders
    I like using tenders because they are already portioned in uniform sizes, making prep a little easier. However, if you prefer using chicken breasts either pound uniformly or slice evenly in 2 inch wide strips.
     
    More Ways to Cook Buffalo Chicken 
    If you prefer not grilling your buffalo chicken, there are alternative methods to cook the chicken.
    Baked: Place marinated chicken on a greased baking sheet. Bake at 350ºF for 15-20 minutes, flipping halfway, until chicken registers 160ºF.
    Sauteed: Heat oil in large skillet over medium high heat. Brown bite-sized pieces of chicken until cooked through and no longer pink. Toss cooked chicken in marinade sauce mixed with 2 tablespoons honey. 
    Shredded Stovetop: Place plain chicken in a saucepan and cover with water. Bring to a boil then simmer for 20 minutes. Remove chicken and shred. Toss with 1/4 cup of marinade sauce. Add honey to remaining sauce and drizzle over assembled salads. 
    Shredded Pressure Cooker: Add chicken and 1 cup of water to pressure cooker.  Cook on HIGH pressure for 10 minutes. Quick release, remove chicken, and shred. Toss with 1/4 cup of marinade sauce, reserving rest for serving sauce. 

    Nutrition

    Calories: 475kcal | Carbohydrates: 13g | Protein: 46g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 1482mg | Potassium: 1101mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9589IU | Vitamin C: 60mg | Calcium: 132mg | Iron: 2mg