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–+ servings

Buffalo Chicken Salad

Grilled buffalo chicken with romaine, bacon, blue cheese, carrots, celery, avocado and cilantro ranch
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Course, Salad
Servings 4 servings

Ingredients
  

For the chicken:

  • 3 boneless skinless chicken breasts
  • 1/4 cup franks hot sauce or wings sauce
  • 2 tbsp honey
  • 1 tbsp lime or lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • fresh black pepper

For the dressing:

  • 1/2 cup mayo or light mayo
  • 1/2 cup sour cream or light sour cream
  • 3 tbsp blue cheese optional
  • 1/4 cup packed cilantro
  • 2 cloves garlic
  • 1/4 tsp salt
  • fresh ground black pepper
  • 2 tsp dried parsley
  • 1 tsp dried chives
  • 1/2 tsp dried dill

For the salad:

  • sliced buffalo chicken
  • 1 head romaine cleaned and chopped
  • 1 red pepper diced
  • 1 large carrot cut in half and cut into slices on a bias
  • 3 stalks celery sliced
  • 2 small seedless cucumbers sliced
  • 1 avocado pitted and diced
  • blue cheese crumbles
  • bacon crumbles

Instructions
 

For the chicken:

  • Combine the marinade ingredients and add the chicken. Allow to marinate overnight.
  • Heat your grill or broiler and cook the chicken until it is at least 165 degrees in the thickest part, on an instant read thermometer. Cool slightly and slice.

For the dressing:

  • Add ingredients to a small blender jar and blend. Add a bit of water or milk to thin if needed. Taste for seasoning and add a bit of salt or white vinegar if needed.

For the salad:

  • Layer plates with lettuce and all the toppings and chicken. Drizzle over dressing and a little hot sauce or buffalo sauce as desired.
Keyword Chicken, Lunch, Main Dish, Salad
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