Buffalo Chicken Salad Recipe

Buffalo Chicken Salad served in a white bowl.

No ratings yet

Buffalo Chicken Salad Recipe

This Buffalo Chicken Salad features baked tender chicken breasts tossed in a flavorful buffalo sauce, fresh veggies, and buffalo ranch dressing.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 359kcal

Author: Judy Wilson

Ingredients

Buffalo Sauce

¼ cup Franks hot sauce
1 Tablespoon honey
1 teaspoon paprika
½ teaspoon salt

Salad

½ cup buttermilk ranch dressing
1 pound chicken breast tenders (or boneless, skinless chicken breasts cut into ¾-inch thick pieces)
1 head of romaine lettuce, shredded
1 large carrot, shredded
1 cucumber, diced
½ red onion, diced
1 pint cherry tomatoes, cut in half
1 teaspoon dill weed
⅓ cup blue cheese (or your favorite cheese)

Instructions

Preheat oven to 400ºF.
To make buffalo sauce, combine the hot sauce, honey, paprika, and salt in a small bowl.
To make the buffalo ranch dressing, combine two tablespoons of sauce with ranch dressing and refrigerate until ready to use.
Place chicken on a parchment-lined baking sheet and brush with remaining buffalo sauce.
Bake in preheated oven for about 10 minutes until the chicken is done. (Should reach an internal temperature of 165°F.)
Remove from oven and let rest 5-10 minutes, then slice.
Combine the chicken with lettuce, carrot, cucumber, onion, cherry tomatoes, dill weed, blue cheese (or your favorite cheese), and top with buffalo ranch.

Notes

If you're not a fan of spicy food, you can adjust the amount of hot sauce in the buffalo sauce to your liking. Start with a little less and add more to taste.

If you have leftover salad, store the chicken, veggies, and dressing separately in airtight containers in the fridge. The chicken and veggies will keep for up to 3 days, while the dressing will keep for up to 5 days.

Nutrition