Buffalo Chicken Chopped Salad (Print version)

Zesty chopped salad combining spicy buffalo chicken, fresh romaine, crisp celery, and tangy blue cheese for a satisfying main course.

# What you’ll need:

→ Buffalo Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
03 - 2 tbsp unsalted butter
04 - 1/2 tsp garlic powder
05 - Salt and black pepper to taste

→ Salad

06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots

→ Dressing

12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tbsp hot sauce

# Steps:

01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest for 5 minutes.
02 - Cut cooked chicken into bite-sized pieces. Place in a bowl and toss with hot sauce until evenly coated.
03 - In a large bowl, combine chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots. Add buffalo chicken and gently toss to combine.
04 - Sprinkle crumbled blue cheese over the salad. Drizzle with ranch or blue cheese dressing and add extra hot sauce if desired. Toss lightly and serve immediately.

# Cooking tips:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than ordering takeout.
  • The contrast of cold, crisp vegetables with warm, tangy chicken creates an addictive texture combination.
  • You can prep components ahead and assemble in seconds when hunger strikes.
  • It's filling enough to keep you satisfied without that heavy, sluggish feeling.
02 -
  • Don't skip the resting step for the chicken or you'll lose all those flavorful juices onto your cutting board instead of keeping them in the meat.
  • Toss the hot chicken with sauce in a separate bowl first, adding it directly to the greens can wilt them before you even get to eat.
  • Chop your vegetables into small, uniform pieces so every forkful has a bit of everything instead of awkward, unbalanced bites.
03 -
  • Use kitchen shears to chop the romaine directly into the bowl, it's faster and creates fewer dishes to wash.
  • If your hot sauce seems too thin, simmer it with the butter for a minute to thicken it slightly before tossing with the chicken.
  • Toast some panko breadcrumbs in butter and sprinkle them on top for a restaurant-style finishing touch.
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