Hey there, salad lovers! If you’re craving something that combines the heat of buffalo wings with the freshness of a salad, you’ve come to the right place. This Buffalo Chicken Salad is a perfect balance of spicy, tangy, and cool, making it the ultimate comfort food in salad form. It’s got the crispy chicken, the creamy dressing, and just the right amount of kick to make your taste buds do a happy dance. So, grab your fork (or, you know, just dive in with your hands if you can’t wait!) and get ready for a flavor-packed experience.
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Why You’ll Love Buffalo Chicken Salad
Why settle for a regular salad when you can have all the bold flavors of buffalo chicken in one bowl? Here’s why this recipe is going to become your new favorite:
- Versatile: Whether you’re having it for lunch, dinner, or as a satisfying appetizer at a gathering, this salad fits the bill. You can also customize it to suit your cravings, adding extra toppings like avocado or blue cheese for even more deliciousness.
- Balanced Flavors: The spice from the buffalo chicken, the crunch from fresh veggies, and the cool, creamy dressing all come together perfectly. It’s a little bit of everything you want in a meal—refreshing, hearty, and full of bold flavors.
- Easy and Quick: This salad comes together in a flash. The chicken is cooked and tossed in that signature buffalo sauce, and the veggies are just a quick chop away. No complicated steps here!
- Healthy: Packed with protein from the chicken and plenty of veggies, this salad is filling and good for you too. It’s a great way to enjoy the flavors of buffalo wings without all the deep-fried guilt.
- Crowd-Pleasing: If you’re looking to impress, this salad is a hit at any gathering. It’s got all the flavors people love—spicy, creamy, tangy—and it’s as easy to make as it is to devour.
Ingredients
Here’s what you’ll need to make this zesty Buffalo Chicken Salad:
Chicken Breast: The lean protein that’s going to make your salad filling and satisfying. Grilled, baked, or even pan-seared—it’s up to you!
Buffalo Sauce: The star of the show! Tangy, spicy, and just the right amount of heat. You can use store-bought or homemade buffalo sauce, depending on your preference.
Lettuce: A crisp base for all those amazing flavors to sit on. Romaine or mixed greens work perfectly.
Celery: Adds that nice crunch and a fresh contrast to the rich buffalo chicken.
Cucumber: For some extra freshness and crunch. It’s a nice balance to the heat of the buffalo sauce.
Carrots: A little sweetness and crunch to offset the spiciness of the chicken.
Red Onion: Adds a bite of sharpness and color to the salad. It’s also a great flavor enhancer.
Ranch or Blue Cheese Dressing: This is what ties it all together. The creamy dressing helps mellow out the heat from the buffalo sauce, creating a perfect balance of flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to put together this bold and beautiful Buffalo Chicken Salad:
Cook the Chicken: Start by cooking your chicken breast. You can grill, bake, or pan-sear it, whichever you prefer. Once it’s cooked, slice it into bite-sized pieces.
Toss with Buffalo Sauce: Place the cooked chicken in a bowl and toss it with buffalo sauce until it’s fully coated. If you like it extra spicy, feel free to add more sauce!
Prepare the Salad Base: While the chicken is resting, chop up your lettuce, celery, cucumber, carrots, and red onion. Toss them together in a large bowl.
Assemble the Salad: Add the buffalo chicken on top of the prepared salad.
Drizzle with Dressing: Top the salad with your choice of ranch or blue cheese dressing. Don’t be shy with the dressing—it’s the perfect creamy balance to the spicy chicken!
Serve and Enjoy: Give it a good toss to combine all the flavors. Now, take a bite and enjoy the spicy, tangy goodness!
How to Serve Buffalo Chicken Salad
This salad is packed with so many amazing flavors that it stands beautifully on its own, but here are a few ideas to elevate it even further:
- Serve with Crusty Bread: A warm, crunchy baguette or garlic bread is perfect for soaking up any extra buffalo sauce and creamy dressing.
- Top with Avocado: For a creamy addition that complements the spice, add some avocado slices on top.
- Side of Sweet Potato Fries: A nice, crispy side of sweet potato fries would pair perfectly with the spicy buffalo chicken.
- Tortilla Chips: Crumbled tortilla chips on top for some added crunch! A great idea if you want a little extra texture.
Additional Tips
Here are some extra tips to help you get the most out of your Buffalo Chicken Salad:
- Grill the Chicken: For an extra smoky flavor, grill the chicken instead of pan-searing it.
- Make It Ahead: You can prep all the salad ingredients ahead of time and store them in separate containers in the fridge. Just toss it all together when you’re ready to eat.
- Spice It Up: If you like extra heat, add a sprinkle of red pepper flakes or some sliced jalapeños.
- Storage Tips: If you have leftovers, store the salad and buffalo chicken separately in airtight containers. This will help the salad stay fresh longer.
FAQ Section
Q1: Can I use chicken thighs instead of chicken breast?
A1: Absolutely! Chicken thighs will add a little more flavor and juiciness to the salad. Just cook them the same way you would the chicken breasts.
Q2: Can I make this salad ahead of time?
A2: Yes, but it’s best to store the buffalo chicken and salad separately to keep everything fresh. Add the dressing right before serving.
Q3: Can I use a different sauce?
A3: Yes! If you prefer a different sauce, like BBQ or teriyaki, feel free to swap out the buffalo sauce for something you love.
Q4: How do I store leftovers?
A4: Store any leftover buffalo chicken in an airtight container for up to 3 days in the fridge. Keep the salad separate to prevent wilting.
Q5: Can I make this salad dairy-free?
A5: Yes! You can use a dairy-free dressing and omit the blue cheese if you’re avoiding dairy.
Q6: How do I make this salad spicy?
A6: Add more buffalo sauce or sprinkle some hot sauce on top for an extra kick!
Q7: Can I make this a wrap instead of a salad?
A7: Yes! You can wrap the buffalo chicken and veggies in a tortilla for a delicious buffalo chicken wrap.
Q8: Can I use grilled chicken instead of cooked chicken?
A8: Definitely! Grilled chicken will add a great smoky flavor to the salad, so go ahead and use it if you have some on hand.
Q9: Can I make this salad without the dressing?
A9: Sure! You can skip the dressing or use a lighter option like a vinaigrette if you prefer.
Q10: What’s the best way to reheat the chicken?
A10: Reheat the chicken in the microwave or on the stovetop, but be sure not to overcook it to keep it juicy.
Conclusion
This Buffalo Chicken Salad is the perfect combination of spicy, creamy, and fresh. It’s a salad that’s full of bold flavors and a satisfying crunch, making it the perfect dish for lunch or dinner. So go ahead—whip it up, dig in, and enjoy the buffalo goodness!
Buffalo Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
This Fried Buffalo Chicken Salad combines crispy fried chicken with a tangy buffalo sauce, topped with a fresh medley of veggies and blue cheese for the perfect balance of flavor. It’s a satisfying meal that’s as bold as it is delicious!
Ingredients
For the fried chicken:
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Vegetable oil, as needed, for frying
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1 1/2 cups all-purpose flour
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1 cup low-fat buttermilk
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2 large eggs
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2 large boneless skinless chicken thighs, about 1 pound, sliced in half lengthwise
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Kosher salt, as needed
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Freshly ground black pepper, as needed
For the buffalo sauce:
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2 tablespoons melted butter
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1/4 cup extra-virgin olive oil
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1/4 cup hot sauce of choice (e.g., Frank’s Red Hot®)
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1 tablespoon distilled white vinegar
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1 teaspoon Worcestershire sauce
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1 clove garlic, minced
For assembly:
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3 hearts of romaine, chopped
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1 cup cherry tomatoes, halved
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1/2 cup thinly sliced celery
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1/2 cup thinly sliced carrots
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1/2 cup crumbled blue cheese
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1/4 cup flat-leaf parsley leaves
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1 teaspoon chopped dill
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1 tablespoon chopped chives
Instructions
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For the fried chicken:
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Fill a large cast iron pan with vegetable oil to a depth of 2″ (5cm). Heat the oil to 350°F (180ºC).
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In a medium shallow bowl, add the flour. In another medium bowl, whisk together the buttermilk and eggs. Season the chicken with salt and pepper.
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Dredge each piece of chicken in the buttermilk mixture, then coat with the flour. Shake off any excess flour. Fry in the hot oil, flipping once, until golden brown on all sides, about 8 minutes.
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Remove from the oil and let drain on a paper towel-lined plate or a cooling rack.
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For the buffalo sauce:
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In a medium mixing bowl, whisk together melted butter, olive oil, hot sauce, vinegar, Worcestershire sauce, and minced garlic. Set aside.
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For assembly:
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In a large salad bowl, add the chopped romaine, cherry tomatoes, celery, and carrots. Toss to combine.
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Chop the fried chicken into cubes and add to the bowl. Toss with ½ cup of buffalo sauce (add more if desired).
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Add the crumbled blue cheese, parsley, dill, and chives, then toss gently.
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Divide the salad among bowls and serve immediately.
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Notes
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Adjust the level of heat by using more or less hot sauce to suit your taste.
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For extra crunch, try adding some croutons or nuts.
Nutrition
- Serving Size: 1 salad
- Calories: 500 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 7 g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120 mg