Buffalo Chicken Salad Recipe
Buffalo Chicken Salad loaded with avocado, cherry tomatoes, lettuce as well as tender and delicious buffalo chicken! Easy to make and topped with tangy blue cheese. What's not to love!
Servings: 4 people
Calories: 491kcal
Ingredients
For Buffalo Sauce
- 4 tbsp unsalted butter
- ½ cup hot sauce
- 2 tsp white distilled vinegar
- ½ tsp Worcestershire sauce
- ½ tsp onion powder
- pinch of salt
For Chicken
- 1 pound boneless skinless chicken breast
For Assembling Salad
- 6 cups shredded romaine lettuce
- Buffalo Chicken
- 1 cup cherry tomatoes halved
- ½ cup celery chopped small
- ¼ cup red onion sliced thin
- 1 whole avocado pitted and sliced thin
- ½ cup ranch dressing
Instructions
For Buffalo Sauce
- Add the butter to a small, heavy bottomed saucepan over medium heat
- Once butter is melted add the remaining sauce ingredients, whisk
- Remove from heat, set aside
For the Chicken
- Preheat oven to 400°F
- Pat chicken breasts dry and lay on a baking sheet
- Brush the chicken with ½ of the buffalo sauce
- Bake for 20-25 minutes until chicken is done inside (reaches internal temperature of 165°F
- Remove chicken from oven
- When it is cool enough to handle, slice into 1” strips
- Add chicken strips to a bowl, toss with the remaining buffalo sauce
- Put in refrigerator to cool at least 10 minutes
To assemble the Salad
- Divide the lettuce up into 4 large salad bowls
- Top each with ¼ of the buffalo chicken strips
- Divide the tomatoes, celery, red onion, avocado and blue cheese evenly between the bowls
- Drizzle with ranch dressing
- OR
- Toss everything together in a large salad bowl and serve from there
Nutrition
Calories: 491kcal | Carbohydrates: 12g | Protein: 25g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 148mg | Sodium: 1255mg | Potassium: 886mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6878IU | Vitamin C: 41mg | Calcium: 61mg | Iron: 2mg