Description
This Buffalo Chicken Chopped Salad is a flavorful and satisfying dish that brings together tender buffalo-seasoned chicken, crunchy vegetables, and a creamy dressing. It’s perfect for a quick lunch or a light dinner.
Ingredients
Units
Scale
For the Buffalo Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup buffalo wing sauce (such as Frank’s RedHot)
For the Salad:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup celery, diced
- 1 cup shredded carrots
- 1/2 cup blue cheese crumbles (optional)
- 1 avocado, diced
For the Dressing:
- 1/2 cup ranch dressing
- 2 tablespoons buffalo wing sauce
Instructions
- Prepare the Buffalo Chicken:
- Season the chicken with salt and pepper.
- In a skillet over medium heat, add olive oil and cook the chicken until fully cooked, about 6-8 minutes per side.
- Once cooked, remove from heat and let it rest for a few minutes before chopping into bite-sized pieces.
- Toss the chopped chicken in buffalo wing sauce until well coated.
- Assemble the Salad:
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, celery, and shredded carrots.
- Add the buffalo chicken on top of the salad.
- Sprinkle with blue cheese crumbles and diced avocado.
- Prepare the Dressing:
- In a small bowl, mix together the ranch dressing and buffalo wing sauce until smooth.
- Serve:
- Drizzle the dressing over the salad just before serving.
- Toss the salad to combine all ingredients and ensure even coating of the dressing.
Notes
- For a lighter option, consider using grilled or baked chicken.
- Adjust the amount of buffalo sauce to suit your heat preference.
- Feel free to add other vegetables like bell peppers or red onions as desired.