Buffalo Chicken Chopped Salad Recipe
This Buffalo Chicken Chopped Salad is a vibrant, flavorful side dish featuring juicy grilled chicken tossed in spicy buffalo wing sauce, mixed with fresh crunchy vegetables and romaine lettuce, topped with blue cheese and herbs, and dressed with creamy ranch. Perfect for game days or a satisfying light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Buffalo wing sauce (such as Frank’s RedHot), a few tablespoons plus extra for drizzling
Salad Vegetables & Herbs
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 seedless cucumber, peeled and chopped
- 8 to 10 cups chopped romaine hearts
- 4 green onions, thinly sliced
- ½ cup chopped cilantro
- ¼ cup chopped chives
Toppings & Dressing
- ½ cup crumbled blue cheese
- Ranch dressing, for serving
Instructions
- Preheat Grill: Preheat your grill to the highest setting to ensure a nice sear and proper cooking of the chicken breasts.
- Season Chicken: Season the chicken breasts all over with kosher salt, black pepper, and garlic powder. Drizzle a little buffalo wing sauce on each breast to infuse early flavor.
- Grill Chicken: Place the chicken on the hot grill. Cook for 5 to 6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Using a meat thermometer is recommended for accuracy, as timing depends on chicken size and grill heat.
- Rest Chicken: Remove the chicken from the grill and let it rest for a few minutes to allow juices to redistribute, ensuring moist, flavorful meat.
- Chop Vegetables and Herbs: While the chicken rests, chop the carrots, celery, cucumber, and green onions into evenly sized pieces. Chop the romaine lettuce and place it in a large bowl along with the chopped cilantro and chives. Season with a pinch of salt and pepper, then toss everything together to combine.
- Prepare Chicken for Salad: Slice or chop the rested chicken breasts into bite-sized pieces or your preferred size. Toss the chicken pieces with a few tablespoons of buffalo wing sauce to coat them evenly.
- Assemble Salad: Add the buffalo chicken pieces to the vegetable and lettuce mixture. Sprinkle the crumbled blue cheese over the top.
- Dress and Serve: Drizzle the salad with ranch dressing and additional buffalo wing sauce if desired. Toss lightly again or serve as is for a bold, spicy, and creamy salad experience.
Notes
- Using a meat thermometer ensures perfectly cooked chicken every time.
- Adjust the amount of buffalo wing sauce to suit your spice preference.
- For a milder salad, omit or reduce the blue cheese and wing sauce.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Substitute grilled chicken with rotisserie chicken for a quicker option.
Find it online: https://cozyplatter.com/buffalo-chicken-chopped-salad-recipe/