Buffalo Chicken Salad Recipe

Introduction

This Buffalo Chicken Salad is a flavorful and satisfying dish that balances spicy, creamy, and fresh elements. Tender chicken breasts marinated in a zesty buffalo sauce are paired with crisp greens and a tangy herb dressing. It’s perfect for a quick lunch or a light dinner.

Ingredients

• 1 cup buffalo sauce
• 2 tablespoons honey
• Juice of 1 lime
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt
• Freshly ground black pepper
• 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
• 1 tablespoon extra-virgin olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 cloves garlic, minced
• 1/4 cup freshly chopped parsley
• 2 tablespoons freshly chopped dill
• 2 tablespoons freshly chopped chives
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• Pinch of cayenne pepper
• 4 cups chopped romaine
• 2 cups baby spinach
• 2 stalks celery, sliced
• 1 carrot, cut into matchsticks
• 1 Persian cucumber, cut into half moons
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 cup halved cherry tomatoes
• 3/4 cup blue cheese crumbles

Instructions

1. Step 1: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve one third cup of this marinade. Add the chicken breasts to the remaining marinade and toss to coat well. Let the chicken marinate for 30 minutes at room temperature, or cover and refrigerate for up to 2 hours.
2. Step 2: Heat olive oil in a large skillet over medium heat. Remove chicken from marinade, letting excess drip off, and place in the skillet. Cook the chicken for about 6 minutes until golden, then flip and brush the top with the reserved marinade. Continue cooking for another 6 to 8 minutes until the chicken is no longer pink inside. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
3. Step 3: While the chicken cooks, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Stir in minced garlic, parsley, dill, chives, salt, pepper, onion powder, and cayenne until well combined. Refrigerate until ready to serve.
4. Step 4: To assemble the salad, toss the romaine, spinach, celery, carrot, cucumber, avocado, red onion, cherry tomatoes, and blue cheese crumbles together in a large bowl. Top with sliced buffalo chicken and drizzle the herb dressing over just before serving.

Tips & Variations

• For extra heat, add more cayenne pepper to the dressing or sprinkle some on the chicken after cooking.
• Substitute Greek yogurt for sour cream in the dressing for a lighter option.
• If you prefer a smoky flavor, use smoked paprika in the marinade.
• Leftover chicken can be shredded and used in wraps or tacos for another meal.

Storage

Store any leftover chicken and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the salad ingredients unassembled to prevent sogginess. Reheat the chicken gently in a skillet or microwave before serving. Dress the salad just before eating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can marinate and cook the chicken ahead, and prepare the dressing up to 2 days in advance. Store components separately and assemble just before serving to keep the greens fresh.

What can I use instead of blue cheese?

If you don’t like blue cheese, feta or goat cheese make excellent substitutes that complement the buffalo flavors well.

Buffalo Chicken Salad Recipe

Print Recipe

★★★★★

5 from 78 reviews

A zesty and satisfying Buffalo Chicken Salad combining tender marinated chicken breasts cooked in a skillet with fresh crunchy vegetables, creamy blue cheese, and a tangy homemade dressing, perfect for a flavorful and healthy meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken Marinade and Cooking

• 1 cup buffalo sauce
• 2 tbsp. honey
• Juice of 1 lime
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)
• 1 tbsp. extra-virgin olive oil

For the Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 cloves garlic, minced
• 1/4 cup freshly chopped parsley
• 2 tbsp. freshly chopped dill
• 2 tbsp. freshly chopped chives
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. onion powder
• Pinch of cayenne pepper

For the Salad

• 4 cups chopped romaine
• 2 cups baby spinach
• 2 stalks celery, sliced
• 1 carrot, cut into matchsticks
• 1 Persian cucumber, cut into half moons
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 cup halved cherry tomatoes
• 3/4 cup blue cheese crumbles

Instructions

1. Make chicken marinade: In a large bowl, whisk together buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper to taste. Reserve 1/3 cup of this marinade for basting later. Add chicken breasts to the remaining marinade, toss well to coat, and let marinate for 30 minutes at room temperature or cover and refrigerate for up to 2 hours.
2. Cook chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Remove chicken from marinade, allowing excess marinade to drip off, and place chicken in the hot skillet. Cook until the bottom is golden, about 6 minutes. Flip the chicken, then brush it with the reserved marinade. Continue cooking until the chicken is cooked through and no longer pink in the center, about 6 to 8 more minutes. Transfer chicken to a cutting board, let rest for 5 minutes, then slice into strips.
3. Prepare dressing: While the chicken cooks, combine mayonnaise, sour cream, and buttermilk in a medium bowl. Add minced garlic, chopped parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Whisk until smooth and well combined. Refrigerate the dressing until ready to serve.
4. Assemble salad: In a large bowl, mix chopped romaine, baby spinach, sliced celery, carrot matchsticks, Persian cucumber half moons, sliced avocado, thinly sliced red onion, halved cherry tomatoes, and blue cheese crumbles. Place sliced chicken on top. Drizzle with the prepared dressing just before serving and toss lightly if desired.

Notes

• Marinating the chicken for longer than 30 minutes up to 2 hours enhances flavor but avoid over-marinating to prevent meat texture changes.
• Use fresh herbs for the dressing to maximize brightness and flavor.
• For a spicier salad, add more cayenne pepper or extra buffalo sauce when assembling.
• Blue cheese can be substituted with feta or goat cheese for a different tangy twist.
• Serve immediately after assembling to keep the salad fresh and crisp.

Keywords: Buffalo chicken salad, spicy chicken salad, healthy buffalo chicken recipe, creamy blue cheese dressing, quick chicken salad