Buffalo Chicken Salad Recipe

Buffalo Chicken Salad Recipe


  • 2-4 thin boneless, skinless chicken breast halves (The amount you need depends on how many people you’re feeding. The salad easily feeds four.)
  • 2 tablespoons cayenne pepper hot sauce (I used Frank’s), plus more to taste
  • 2 teaspoons olive oil
  • 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
  • 4 celery stalks, thinly sliced
  • 2 carrots, coarsely grated
  • 2 scallions, green part only, sliced
  • 2 tablespoons mayonnaise
  • ¼ cup low-fat buttermilk
  • ¼ cup plain nonfat Greek yogurt
  • 1 tablespoon white vinegar
  • ½ teaspoon sugar
  • ⅓ cup crumbled blue cheese
  • Salt and freshly ground pepper


  1. Preheat your broiler.
  2. Combine the hot sauce and olive oil. Coat the chicken in the mixture and allow to marinate while you prep the rest of the ingredients.
  3. For the dressing: In a small bowl, combine the mayonnaise, yogurt, buttermilk, vinegar, and vinegar. Stir in the blue cheese, and salt and pepper to taste. Chill until ready to use.
  4. Once all of the ingredients are prepped, remove the chicken from the marinade and place on a cookie sheet that has been lined with foil and sprayed with nonstick spray.
  5. Place the cookie sheet in your oven and broil until chicken is cooked through, about 6-8 minutes, turning once during cooking time.
  6. Toss the shredded lettuce with the carrots, celery, green onion, and blue cheese dressing.
  7. Divide the salad among your plates and top with the Buffalo chicken.
  8. Drizzle with more hot sauce and sprinkle with more blue cheese, if desired.
  9. ENJOY!


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