Buffalo Chicken Chopped Salad

Last summer my neighbor hosted a backyard potluck and someone brought this incredible buffalo chicken salad that I could not stop thinking about for weeks. The crunch of cold romaine against warm spicy chicken just clicked in my brain as something I needed in my regular rotation. I have since made it probably twenty times tweaking little things here and there until it felt just right.

My teenage son who normally turns his nose up at salad literally asked for seconds the first time I made this. That is when I knew this recipe was staying in the permanent collection. He even suggested adding extra blue cheese which honestly was a brilliant move.

Ingredients

• Chicken breasts: Boneless and skinless works best here because it cooks evenly and stays tender
• Hot sauce: Franks RedHot is classic but whatever brand you like will work perfectly
• Unsalted butter: Helps mellow the heat and gives the sauce that restaurant style richness
• Garlic powder: Adds depth without the texture of fresh garlic
• Romaine lettuce: Hearts are crunchier and hold up better than leafy greens
• Celery: Essential crunch and classic buffalo pairing
• Red onion: Finely diced so it does not overpower everything else
• Blue cheese: The creamy tangy element that ties the whole bowl together
• Ranch or blue cheese dressing: Choose based on which you prefer more

Instructions

Season and cook the chicken:

Sprinkle both sides of the chicken with salt pepper and garlic powder then melt butter in a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side until it reaches 74 degrees Celsius inside then let it rest on a cutting board for 5 minutes.

Sauce it up:

Cut the rested chicken into bite sized pieces and toss it in a bowl with hot sauce until every piece is coated and glossy.

Build your base:

In your largest salad bowl combine the chopped romaine diced celery red onion cherry tomatoes and shredded carrots.

Bring it together:

Add the sauced chicken on top of the vegetables then sprinkle crumbled blue cheese over everything.

Finish and serve:

Drizzle your choice of dressing over the salad add an extra splash of hot sauce if you like things spicy and toss gently before serving.

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This has become my go to when friends come over for casual dinner because it looks impressive but is so easy to throw together. Everyone always asks for the recipe.

Making It Ahead

You can cook and sauce the chicken up to two days in advance then just reheat it gently before assembling. Keep all the chopped vegetables separate in the refrigerator and toss everything together right before serving.

Customization Ideas

Sometimes I add sliced radishes for extra crunch or swap in grilled tofu for a vegetarian version that still hits all those spicy tangy notes. shredded cheddar works too if blue cheese is not your thing.

Serving Suggestions

This salad fills you up on its own but pairing it with crusty bread or simple roasted potatoes makes it a complete meal.

• Cold beer is basically mandatory with this much heat
• A crisp white wine cuts through the richness beautifully
• Keep extra napkins nearby because buffalo sauce gets everywhere

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Hope this brings as much joy to your table as it has to mine.

Recipe FAQs

→ How spicy is this salad?

The spice level depends on your hot sauce choice. Using Frank's RedHot provides medium heat that's balanced by the creamy blue cheese and cool vegetables. You can adjust by adding more or less sauce.

→ Can I make this ahead of time?

Prepare the chicken and chop vegetables up to 24 hours in advance, storing them separately. Toss everything together just before serving to maintain crisp texture and prevent wilting.

→ What dressing works best?

Both ranch and blue cheese dressing complement the buffalo flavors beautifully. Blue cheese enhances the tangy notes while ranch provides a milder, creamier finish that cools the spice.

→ How do I store leftovers?

Store components separately in airtight containers. The dressed salad is best enjoyed immediately as the lettuce will wilt over time. Leftover chicken keeps well for 3-4 days refrigerated.

→ Can I grill the chicken instead?

Absolutely! Grilling adds smoky char that complements the buffalo sauce perfectly. Grill seasoned chicken over medium-high heat for 6-7 minutes per side, then toss with hot sauce as directed.

→ Is this gluten-free?

Most hot sauces and many blue cheese dressings are naturally gluten-free, but always check labels. Use certified gluten-free products to ensure the dish meets dietary restrictions.