Pin it The first time I made this salad, I'd actually intended to make buffalo chicken wraps but realized halfway through cooking that I was out of tortillas. Sometimes the kitchen forces your hand in the best way possible. Now it's become one of those salads I crave when I want something that feels indulgent but still leaves me feeling light.
Last summer, I served this at a backyard barbecue and watched my friend Sarah who claims to hate salads go back for seconds. She admitted later that she'd eaten three bowls. There's something about the combination of cool crisp vegetables and that familiar buffalo heat that just works on a primal level.
Ingredients
- Chicken breasts: Boneless and skinless gives you the cleanest bite while still staying juicy
- Hot sauce: Franks RedHot is the classic choice but any vinegar based hot sauce works beautifully
- Unsalted butter: Creates that silky sauce coating and tempers the heat just right
- Garlic powder: Adds depth without the raw bite of fresh garlic
- Romaine lettuce: Hearts are sweeter and crunchier than loose leaves perfect for chopping
- Celery: Essential for that authentic buffalo flavor profile and incredible crunch
- Red onion: A little sharpness cuts through the rich dressing and spicy chicken
- Blue cheese: The creamy tangy counterpoint that makes buffalo chicken sing
- Ranch or blue cheese dressing: Your choice here depends on how much blue cheese intensity you want
Instructions
- Cook the chicken:
- Season both sides generously then melt that butter in a skillet over medium heat until it foams slightly
- Sear and flip:
- Cook about 6 minutes per side until golden and cooked through letting it rest 5 minutes before chopping
- Make the magic sauce:
- Toss the warm chicken pieces in hot sauce until every piece is glossy and orange red
- Build your base:
- Pile all those crisp chopped vegetables into your biggest bowl the colors should look incredible
- Bring it together:
- Add the saucy chicken on top then crumble blue cheese over everything like a finishing touch
- Dress it up:
- Drizzle with dressing toss gently and serve while the chicken still has some warmth
Pin it My husband used to request this every Sunday during football season until he finally learned to make it himself. Now he's the one manning the skillet while I handle the vegetable chopping. It's become our team effort dinner.
Make It Your Own
Radishes add incredible peppery crunch and cucumbers bring freshness that balances the heat. I've even added roasted corn in late summer when the sweet corn is at its peak.
Getting The Temperature Right
Serve this salad while the chicken is still slightly warm. That gentle heat makes the blue cheese melt into the vegetables just enough to create little creamy pockets throughout. It's completely different and infinitely better than cold leftovers.
Perfect Pairings
A cold crisp lager cuts through the richness while a chilled Sauvignon Blanc complements the spicy notes beautifully. I've also served this with simple roasted potatoes when I need something more substantial.
- Double the chicken recipe and save extra for lunch the next day
- Keep the dressing on the side if you're packing this for work
- Some people love extra hot sauce drizzled over the top at the end
Pin it This is one of those rare salads that feels like a treat rather than an obligation. Sometimes the best discoveries happen when things don't go according to plan.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook and season the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator. Assemble the salad just before serving to keep the greens crisp and fresh.
- → What type of hot sauce works best?
Frank's RedHot is traditional and provides a balanced heat level. Choose your preferred hot sauce based on spice tolerance—milder sauces like Cholula work well for less heat, while cayenne-based sauces deliver more punch.
- → How do I make this vegetarian?
Replace the chicken with grilled or pan-seared tofu coated in buffalo sauce. You can also use chickpeas for protein and texture. Prepare them the same way by tossing with hot sauce and butter.
- → Is this salad gluten-free?
It can be if you use gluten-free hot sauce and dressing. Always check labels on packaged items like blue cheese dressing, as some contain gluten. Most hot sauces are naturally gluten-free, but verification is important.
- → What's the best way to prevent soggy greens?
Dress the salad just before serving and use a light hand with dressing. Keep the greens separate from wet ingredients until assembly. Using fresh, crisp romaine hearts ensures maximum crunch throughout eating.
- → Can I make this ahead for meal prep?
Store components separately in sealed containers for up to 3 days. Keep the salad greens, cooked chicken, vegetables, cheese, and dressing in separate containers. Assemble individual portions just before eating for best texture and flavor.