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.

Prep Time 5

Cook Time 8

marinate 2

Total Time 2 13

Servings

Author Melissa Erdelac

Ingredients

1 ½ pounds chicken breast tenderloins (see recipe notes for using chicken breasts)
⅓ 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.
⅓ cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon celery salt, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper, 1 tablespoon olive oil, 1 ½ pounds chicken breast tenderloins
Add 1 tablespoon honey to remaining marinade, cover, and store in refrigerator for later use.
1 tablespoon honey
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.
8 cups chopped romaine, 6 slices bacon, 4 stalks celery, 1 red pepper, ½ red onion, ½ cup cilantro, ½ cup blue cheese crumbles

Notes

Nutritional Value calculated without dressing.

Using Chicken Breasts Instead of Tenderloins

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.

Nutrition