A flavorful and hearty salad featuring spicy buffalo chicken, crisp greens, and a creamy dressing. Perfect for a lunch, light dinner, or game-day appetizer.
Author:Lora Lopez
Prep Time:20 minutess
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Salad
Method:Mixing, Cooking (chicken)
Cuisine:American (Buffalo-inspired)
Ingredients
Scale
1 pound cooked chicken (grilled, rotisserie, or poached), shredded or diced
1/2 cup buffalo hot sauce (adjust to taste)
1 tablespoon butter (optional, for extra richness)
8 cups mixed greens (romaine, iceberg, or a blend)
1 cup cherry tomatoes, halved
1/2 cup celery, diced
1/2 cup crumbled blue cheese or shredded cheddar cheese
1/4 cup green onions, sliced
Dressing:
1/2 cup ranch or blue cheese dressing
2–4 tablespoons buffalo hot sauce (adjust to taste)
Prepare the chicken: If using raw chicken, cook it to your preference (grill, poach, etc.). Shred or dice the cooked chicken.
Make the buffalo chicken: In a saucepan over medium heat, combine the shredded chicken, buffalo hot sauce, and butter (if using). Stir until the chicken is coated and heated through.
Prepare the dressing: In a small bowl, whisk together the ranch or blue cheese dressing and buffalo hot sauce until smooth.
Assemble the salad: In a large bowl, combine the mixed greens, cherry tomatoes, and celery.
Add the chicken and cheese: Add the buffalo chicken and crumbled blue cheese or shredded cheddar cheese to the salad.
Drizzle with dressing: Drizzle the buffalo dressing over the salad.
Garnish and serve: Garnish with sliced green onions and any optional toppings (avocado, etc.). Toss gently and serve immediately.
Notes
Adjust the amount of buffalo hot sauce to control the spice level.
For a healthier option, use grilled chicken and a light dressing.
You can use other types of cheese, such as Monterey Jack or pepper jack.
Get creative with your toppings!
For a vegetarian option, substitute the chicken with chickpeas, or grilled tofu.