Enjoy this Buffalo Chicken Salad as a deliciously spicy and healthy meal that’s perfect for lunch or dinner!
Buffalo Chicken Salad
Rated 5.0 stars by 2 users
Category
Main Course Salad
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Indulge in the bold flavors of this Buffalo Chicken Salad, where tender, spicy buffalo chicken meets a vibrant mix of fresh greens and crisp vegetables. Tossed with a creamy, tangy dressing that perfectly balances the heat, this salad is a satisfying and healthy option for lunch or dinner. With the added crunch of celery, the sweetness of cherry tomatoes, and the option for creamy blue cheese, every bite is a delightful explosion of taste. Whether you're hosting a gathering or looking for a quick weeknight meal, this salad brings the heat and the flavor in a wonderfully balanced way!
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
-
1/2 cup The Wing Man buffalo sauce
- For the Salad:
- 6 cups mixed greens (e.g., romaine, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup celery, diced
- 1/4 cup blue cheese or feta, crumbled (optional)
- Fresh cilantro or parsley, for garnish
- For the Dressing:
- 1/4 cup Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
-
1 tablespoon The Wing Man buffalo sauce
- Salt and pepper, to taste
Directions
- Cook the Chicken:
Preheat your oven to 375°F (190°C).Season the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before shredding or slicing.
Toss with Buffalo Sauce:In a bowl, combine the shredded or sliced chicken with the buffalo sauce, ensuring it’s well-coated. Adjust the amount of buffalo sauce based on your heat preference.
Prepare the Salad:In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and celery. Toss gently to mix.
Make the Dressing:In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, buffalo sauce, salt, and pepper. Taste and adjust seasoning as needed.
Assemble the Salad:Top the salad with the buffalo chicken mixture. Drizzle the dressing over the top and gently toss to combine. If desired, sprinkle with crumbled blue cheese or feta.
Garnish and Serve:Garnish with fresh cilantro or parsley. Serve immediately, or chill in the refrigerator for a refreshing meal prep option.
Recipe Note
Make it Vegetarian: Substitute the chicken with chickpeas or grilled tofu tossed in buffalo sauce for a plant-based version.
Add Crunch: Include toasted nuts or seeds for added texture.
Meal Prep: This salad can be prepped in advance; just keep the dressing separate until ready to serve to maintain freshness.