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.
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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Nutritional Value calculated without dressing.Using Chicken Breasts Instead of TendersI 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 ChickenIf 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.