Get Your Wings: A Buffalo Chicken Salad Recipe
Buffalo chicken salad is a crisp, spicy main-dish salad made with bite-size chicken tenders, hot sauce, romaine, shredded carrots, celery, and a creamy Greek yogurt and blue cheese dressing. It brings the tangy heat of Buffalo-style chicken to a fresh salad bowl, with crunchy vegetables and cool dressing balancing the warm, saucy chicken. This version takes about 18 minutes, making it a quick option for lunch or a weeknight dinner.
The dressing comes together by stirring Greek yogurt, milk, and blue cheese crumbles until creamy. Add the milk gradually if you want a thicker dressing. Toss the romaine, carrots, and celery with the dressing just before serving so the lettuce stays crisp. You can also serve the dressing on the side and let everyone add as much as they like.
For even cooking, cut the chicken tenders into similar bite-size pieces before they go into the skillet. The recipe cooks them with butter and oil, then adds hot sauce; stir so the pieces are coated and check the thickest pieces with a food thermometer. Chicken should reach 165°F for safety. Adjust the hot sauce to suit your preferred heat level. Let the chicken rest briefly before topping the greens, which helps keep them from wilting as quickly.
Serve this Buffalo chicken salad as a complete meal, or add warm bread for a heartier plate. It pairs well with potato-sour cream biscuits, French bread, or dinner rolls. A roomy salad bowl makes it easier to toss the vegetables and dressing before topping with chicken.
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Buffalo Chicken Salad
- Total Time: :18
- Yield: 4 1x
Ingredients
- 2 hearts romaine lettuce, chopped
- 1 cup shredded carrots, available in pouches
- 2 ribs celery with greens, chopped
- 1/2 cup Greek yogurt
- 1/2 cup blue cheese crumbles
- 1/4 cup milk
- 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
- 1 tablespoon vegetable oil, 1 turn of the pan
- 2 tablespoons butter
- Salt and black pepper
- 1/4 cup hot sauce
Instructions
- Preheat a skillet over medium-high heat.
- Combine lettuce, carrots and celery in a salad bowl. Combine Greek yogurt, milk and blue cheese crumbles in a small bowl.
- Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Make sure to cook the chicken to 165°F.
- Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
- Prep Time: :08
- Cook Time: :10
- Category: Salad
- Method: Combine