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Buffalo Chicken Salad Recipe

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★★★★★

4.9 from 131 reviews

This Buffalo Chicken Salad features tender chicken breasts marinated in a spicy buffalo sauce, pan-cooked to golden perfection and served atop a fresh, vibrant bed of romaine, spinach, and crisp vegetables. Finished with a creamy homemade dressing studded with fresh herbs and tangy buttermilk, this salad perfectly balances heat, creaminess, and refreshing crunch for a satisfying and flavorful meal.

Ingredients

Scale

Marinade and Chicken

  • 1 cup buffalo sauce
  • 2 tbsp honey
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 lb boneless skinless chicken breasts (about 3 breasts)
  • 1 tbsp extra-virgin olive oil

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 2 cloves garlic, minced
  • 1/4 cup freshly chopped parsley
  • 2 tbsp freshly chopped dill
  • 2 tbsp freshly chopped chives
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • Pinch of cayenne pepper

Salad

  • 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

  1. Prepare the marinade and chicken: In a large bowl, whisk together the buffalo sauce, honey, lime juice, garlic powder, onion powder, salt, and pepper. Reserve 1/3 cup of this marinade separately. Add the chicken breasts to the remaining marinade and toss to fully coat. Allow the chicken to marinate for 30 minutes at room temperature or cover and refrigerate for up to 2 hours.
  2. Cook the chicken: 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 hot skillet. Cook for about 6 minutes on one side until golden, then flip the chicken and brush it with the reserved marinade. Continue cooking for an additional 6 to 8 minutes until the chicken is cooked through and no longer pink inside. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
  3. Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in minced garlic, chopped parsley, dill, chives, salt, pepper, onion powder, and a pinch of cayenne. Mix well and refrigerate until ready to use.
  4. Assemble the salad: In a large bowl, combine chopped romaine, baby spinach, sliced celery, matchstick carrots, cucumber slices, avocado, red onion, cherry tomatoes, and blue cheese crumbles. Toss gently to mix. Arrange the sliced buffalo chicken on top and drizzle generously with the prepared dressing just before serving.

Notes

  • Marinating the chicken longer (up to 2 hours) enhances the flavor and tenderness.
  • Be sure to let the cooked chicken rest before slicing to retain juices and keep it moist.
  • The dressing can be made a day ahead for easier preparation and deeper flavor.
  • Adjust the amount of buffalo sauce and cayenne pepper in the dressing to control the heat level.
  • Serve immediately after assembling to keep the salad greens crisp and fresh.

Keywords: Buffalo chicken salad, spicy chicken salad, creamy buffalo dressing, healthy chicken salad, easy lunch recipe

Find it online: https://kitchenbyclara.com/buffalo-chicken-salad-recipe/