ranch dressing being poured over buffalo chicken salad

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


  • 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


  • 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


  • 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.



    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. 


    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