Ingredients

1 cup buffalo sauce

2 tablespoons honey

1 lime, juiced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)

1 tablespoon extra-virgin olive oil

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

2 cloves garlic, minced

1/4 cup freshly chopped parsley

2 tablespoons freshly chopped dill

2 tablespoons freshly chopped chives

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Pinch of cayenne pepper

4 cups chopped romaine

2 cups baby spinach

2 stalks celery, sliced

1 carrot, cut into matchsticks

1 Persian cucumber, cut into half moons

1 avocado, sliced

1/2 red onion, thinly sliced

1 cup halved cherry tomatoes

3/4 cup blue cheese crumbles

Instructions

Step 1: In a large bowl, combine the buffalo sauce, honey, lime juice, garlic powder, onion powder, and season with kosher salt and freshly ground black pepper. Reserve 1/3 cup of this marinade.

Step 2: Add the chicken breasts to the remaining marinade and toss to coat. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 2 hours.

Step 3: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting excess drip off, and place in the skillet.

Step 4: Cook the chicken until golden on one side, about 6 minutes, then flip and brush with the reserved marinade. Continue cooking until the chicken is no longer pink inside, about 6 to 8 more minutes.

Step 5: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

Step 6: While the chicken cooks, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add minced garlic, parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Stir until well combined. Refrigerate until ready to use.

Step 7: In a large bowl, toss together romaine, baby spinach, celery slices, carrot matchsticks, cucumber, avocado, red onion, cherry tomatoes, and blue cheese crumbles.

Step 8: Top the salad with sliced chicken and drizzle the creamy herb dressing just before serving.

Tips & Variations

For extra heat, add more cayenne pepper to the dressing or serve with additional buffalo sauce on the side.

Substitute grilled chicken for a smoky flavor or use rotisserie chicken for a quicker version.

Swap blue cheese crumbles with feta or goat cheese for a different taste.

Use Greek yogurt instead of sour cream for a lighter dressing.

FAQs

Can I make this salad ahead of time?

Yes, you can marinate and cook the chicken in advance, and prepare the dressing up to a day ahead. Keep the salad ingredients and dressing separate until ready to serve to maintain freshness.

What if I don’t have buffalo sauce?

You can make a simple substitute by mixing hot sauce with melted butter. This combination will give a similar spicy, tangy flavor for the marinade.