Save It Last summer my friend Sarah brought this salad to a potluck and I literally could not stop eating it. Something about the cold crisp lettuce against that warm spicy chicken just clicked in my brain. Now it is my go-to when I want something that feels like comfort food but will not make me feel heavy afterward. The way the blue cheese melts slightly against the warm chicken is pure magic.
I made this for my brother who claims to hate salads and he went back for thirds. Watching someone realize that salad can actually be exciting was such a cool moment. Now whenever he visits he casually asks if I am making that buffalo thing even though he pretends he is just checking what is for dinner.
Ingredients
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed and stay juicy
- 1/4 cup hot sauce: Franks RedHot is classic but whatever you have in your fridge will work beautifully
- 2 tbsp unsalted butter: This mellows the heat and gives the chicken that restaurant style coating
- 1/2 tsp garlic powder: Adds a savory backbone that keeps the heat from being one note
- Salt and black pepper: Season generously before cooking
- 2 large hearts of romaine lettuce: Chop it finely so you get a little bit of everything in each bite
- 2 celery stalks: Dice them small for crunch that will not overpower
- 1/4 small red onion: Finely diced adds just enough sharpness to cut through the rich elements
- 1/2 cup cherry tomatoes: Totally optional but I love the pop of sweetness they bring
- 1/2 cup crumbled blue cheese: Get the good stuff here it makes such a difference
- 1/4 cup shredded carrots: Mostly for color but they add a nice subtle sweetness too
- 1/3 cup ranch or blue cheese dressing: Homemade is great but store bought works perfectly fine
- 1 tbsp hot sauce: Mix this into the dressing for an extra kick that ties everything together
Instructions
- Season and cook the chicken:
- Sprinkle both sides of your chicken breasts with salt pepper and garlic powder. Melt butter in a skillet over medium heat then add chicken and cook for about 5 to 6 minutes per side until it reaches 165 degrees F inside. Let it rest on a cutting board for 5 minutes before cutting into bite sized pieces.
- Toss with sauce:
- Put your cut chicken into a bowl and pour the hot sauce over it. Gently toss until every piece is coated in that spicy orange glaze.
- Build the salad base:
- In your largest bowl combine the chopped romaine diced celery red onion cherry tomatoes and shredded carrots. Toss everything together so the ingredients are evenly distributed.
- Bring it all together:
- Add the sauced chicken to the vegetables and toss gently until combined. Sprinkle the blue cheese over the top reserving some for serving.
- Dress and serve:
- Drizzle your dressing over the salad and give it one final light toss. Serve immediately while the chicken is still warm and add extra hot sauce if you like it really spicy.
Save It This recipe has become my secret weapon for people who think they do not like salads. There is something about those familiar buffalo flavors that makes everyone feel comfortable and happy. It is just a really good time in a bowl.
Making It Your Own
Sometimes I add sliced radishes or cucumber when I want extra crunch. Grilled tofu works beautifully if you want to keep it vegetarian just press it first so it gets those nice chewy edges. The blueprint here is solid so you can play around with what you have in the fridge.
What To Drink With It
A cold lager cuts through the spice perfectly and feels so right with this meal. If you prefer wine a chilled glass of Sauvignon Blanc has enough acidity to stand up to the buffalo sauce without getting lost. Honestly whatever you like drinking will work because the flavors are so friendly.
Getting Ahead
You can chop all the vegetables and keep them in separate containers in the fridge for up to two days. Make the buffalo chicken fresh when you are ready to eat because the texture is so much better that way. The dressing can be mixed a day ahead and actually tastes better after the flavors hang out together.
- Leftovers will keep for one day but the lettuce will start to get soggy
- Pack the dressing separately if you are taking this for lunch
- The chicken reheats beautifully in the microwave if you want it warm again
Save It Hope this becomes a regular in your rotation like it has in mine. There is just something so satisfying about a salad that feels fun instead of like a chore to eat.
Recipe FAQs
- → How do I make buffalo chicken for the salad?
Season chicken breasts with garlic powder, salt, and pepper, then cook them in butter until fully done. Toss the cooked chicken with hot sauce to coat evenly.
- → Can I substitute the blue cheese?
Yes, you can use ranch dressing or crumbled feta as alternatives for a milder flavor.
- → What adds the crunch in this dish?
Finely chopped romaine, diced celery, and shredded carrots provide a fresh, crisp texture.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free hot sauce and dressing are used, the dish remains gluten-free.
- → How can I add extra heat?
Include additional hot sauce in the dressing or directly toss more into the chicken for a spicier kick.
- → Can I prepare the salad in advance?
It's best to assemble just before serving to maintain the crispness of the vegetables and prevent sogginess.