Buffalo Chicken Salad Recipe
This Grilled Buffalo Chicken Salad recipe is a quick and easy way to turn an everyday green salad into a hearty and delicious meal. It’s got fresh veggies, blue cheese, grilled chicken breasts, and creamy homemade buffalo ranch salad dressing.
Servings: 6 people
Calories: 536kcal
Ingredients
Grilled Chicken Breasts
- 1½ pounds chicken breasts (2-3 large chicken breasts)
- 1 teaspoon garlic salt
- 1/8 teaspoon black pepper
Buffalo Chicken Salad Toppings
- 2-3 heads romaine lettuce torn or chopped
- 1 cup tomato diced
- 2 cups fresh vegetables broccoli, celery, peppers
- 2 cups pepper jack cheese shredded
- 1 large avocado sliced
- 4 tablespoons blue cheese crumbles
Buffalo Ranch Dressing
- 1/2 cup Frank's Red Hot Sauce
- 1/2 cup light brown sugar
- 1/2 cup ranch dressing
Instructions
- Preheat grill to about 350 degrees F.
- Sprinkle the chicken breasts with garlic salt and pepper on both sides, then place onto the hot grill. Cook for about 6-7 minutes, or until golden brown, then flip over and cook for another 6-7 minutes. The chicken is finished cooking once the internal temperature reaches 165 degrees F in the thickest spot.
- Once cooked, remove the chicken from the grill and let rest for 5-10 minutes before slicing into strips or small chunks. Set the chicken aside.
- In a small saucepan, combine the hot sauce and brown sugar. Stir and cook until boiling and the sugar is dissolved, then remove from the heat and set aside 1/2 cup of it to cool. Toss the other 1/2 cup with the grilled chicken.
- Once the reserved 1/2 cup of buffalo sauce has cooled completely, mix in the ranch dressing.
Assembling the Salad
- Place romaine lettuce on serving plates or bowls, then arrange your grilled chicken, tomatoes, veggies, pepper jack cheese, and avocados over the top. Drizzle the buffalo ranch dressing over the salad and finish with crumbled blue cheese. Enjoy!
Notes
Storing leftovers: store leftover salad in the fridge overnight. Leftover salad dressing can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 536kcal | Carbohydrates: 30g | Protein: 38g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 2231mg | Potassium: 1249mg | Fiber: 7g | Sugar: 22g | Vitamin A: 18843IU | Vitamin C: 17mg | Calcium: 408mg | Iron: 3mg