Go Back
–+ servings
A close up of Buffalo Chicken Salad. The chicken in buffalo sauce is in the foreground, with the vegatables behind it.
Print Recipe
4.67 from 3 votes

Buffalo Chicken Salad

This quick and healthy Buffalo Chicken Salad is perfect for lunch, dinner, or even prepping ahead, anytime of year!
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Buffalo Chicken Salad
Servings: 4
Calories: 365kcal
Author: Kelly Anthony

Ingredients

FOR THE CHICKEN:

  • 1 pound (2-3) boneless, skinless chicken breasts
  • 1 tablespoon olive or avocado oil
  • 1 ½ teaspoons Kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon onion powder

FOR THE BUFFALO SAUCE:

  • ½ cup Frank's Hot Sauce
  • ½ teaspoon onion powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ cup cold, unsalted butter (cut into small cubes)

FOR THE SALAD:

  • 6 cups Romaine lettuce, washed, dried, and chopped
  • 1 ½ cups grape tomatoes
  • 1 ½ cups halved and sliced English cucumber
  • 1 cup matchstick carrots
  • ⅓ cup thinly sliced red onion
  • ⅔ cup blue cheese crumbles (optional)
  • Ranch or blue cheese dressing (for serving)

Instructions

BAKE THE CHICKEN:

  • Preheat the oven to 375°F and have ready a rimmed baking sheet, preferably lined with nonstick foil.
  • Pat chicken breasts dry with a paper towel to absorb excess moisture. Transfer the chicken to a sheet pan, drizzle with oil, and rub all over.
  • Season the chicken generously with the seasoning and evenly massage the seasoning onto the breasts. Transfer the chicken to the prepared pan.
  • Bake for 30-35 minutes (see notes), or until cooked through. Larger, thicker chicken breasts will require more time in the oven. While the chicken is baking, prepare the vegetables.

MAKE THE BUFFALO SAUCE:

  • Add Frank's hot sauce, onion powder, Kosher salt, and garlic powder to a small saucepan and place over medium heat. Stir and allow to come to a simmer.
  • Reduce the heat to low. Begin adding in the butter 2-3 cubes at a time, whisking constantly. Once the butter has melted into the sauce, add another 2-3 cubes, and repeat until all of the butter has been incorporated. Do not rush this process.
  • Once all of the butter has been added, remove the sauce from the heat and set aside until ready to use.
  • Remove the chicken from the oven and set aside to cool. When the chicken is cool enough to handle, cut it into 1" cubes and transfer it to the buffalo sauce. Toss to coat.

ASSEMBLE THE SALAD:

  • Add the vegetables to a bowl, top with warm chicken, sprinkle with blue cheese crumbles (is using), drizzle with dressing of choice, serve, and enjoy!

Notes

 Makes about ¾ cup of sauce.

Nutrition

Calories: 365kcal | Carbohydrates: 13g | Protein: 31g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 2457mg | Potassium: 963mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6956IU | Vitamin C: 16mg | Calcium: 177mg | Iron: 1mg