Buffalo Chicken Chopped Salad

The first time I made this salad was during a summer heatwave when turning on the oven felt like a terrible mistake. I ended up grilling the chicken on my balcony instead, and something about that smoky char against the cold crisp lettuce just clicked. Now its become my go-to when I want something satisfying but not heavy.

Last winter my sister came over for lunch and announced she was done with January detox food. I threw this together, and she actually asked for the recipe instead of just politely complimenting it. Thats when I knew this salad was special enough to please even the most comfort-food-obsessed people in your life.

Ingredients

• Chicken breasts: Boneless and skinless gives you clean protein that absorbs all that spicy buffalo sauce beautifully
• Hot sauce: Franks RedHot is classic for a reason, but whatever you keep in your fridge will work perfectly
• Unsalted butter: The butter mellows the heat and creates that silky restaurant style coating
• Romaine lettuce: Hearts are sweeter and crunchier than loose leaves, plus they hold up to the heavy dressing
• Blue cheese: The tangy creaminess cuts through the spice and brings everything together
• Ranch or blue cheese dressing: Homemade is great but store bought is totally fine here

Instructions

Season and cook the chicken:

Sprinkle both sides with salt, pepper and garlic powder. Melt butter in a skillet over medium heat and cook chicken about 6 minutes per side until it reaches 74°C. Let it rest for 5 minutes so the juices redistribute.

Toss with the sauce:

Cut the rested chicken into bite sized pieces and add to a bowl with the hot sauce. Toss until every piece is evenly coated and glossy.

Prep your vegetables:

Chop the romaine into small pieces, dice the celery and red onion, halve the tomatoes if using. The smaller the pieces, the better everything mixes together.

Assemble the salad:

In a large bowl combine all the vegetables with the shredded carrots. Add the sauced chicken and toss gently. Sprinkle the blue cheese over the top.

Dress and serve:

Drizzle with your dressing of choice and toss lightly one more time. Add that extra tablespoon of hot sauce if you like things really spicy and serve right away.

Save

This recipe saved me during a phase where my partner was doing meal prep and I refused to eat boring containers of plain chicken and broccoli. We started making batches of the buffalo chicken to use all week, and suddenly healthy lunch prep felt like something I actually looked forward to eating.

Make It Your Own

Sometimes I swap in grilled tofu when I want a vegetarian version, and the sauce clings to it just as well as chicken. The key is pressing the tofu first so it develops those nice crispy edges in the pan.

The Perfect Texture Balance

I learned that finely chopping everything instead of leaving big leaves and chunks makes each bite more satisfying. You get a little of everything in every forkful instead of hunting for the good stuff.

Make It A Meal

This salad is filling enough on its own but sometimes I serve it alongside roasted sweet potatoes or corn on the cob. The sweetness balances all that heat perfectly.

• Radishes add extra crunch and a peppery bite that works so well here
• A cold lager or crisp white wine cuts through the rich dressing beautifully
• Leftover chicken keeps for 4 days in the fridge if stored separately from the lettuce

Save

Hope this becomes your new favorite way to eat all the buffalo flavors you love. Each crunchy creamy spicy bite is just waiting for you.

Recipe Help & Answers

→ Can I make the buffalo chicken ahead of time?

Yes, you can cook and coat the chicken in buffalo sauce up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling the salad.

→ What's the best way to chop the romaine?

Remove any wilted outer leaves, then cut the romaine hearts in half lengthwise. Lay flat and slice crosswise into 1-inch pieces for the perfect bite-sized crunch.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred about 3 cups of rotisserie chicken and toss with the hot sauce mixture. This shortcut reduces prep time to under 10 minutes.

→ How can I make this vegetarian?

Replace the chicken with extra-firm tofu cubes or tempeh. Press and cook them the same way, or use plant-based buffalo wings available at many grocery stores.

→ What other toppings work well?

Sliced radishes, cucumber, avocado, or hard-boiled eggs make excellent additions. For extra crunch, try roasted chickpeas or crushed tortilla strips.

→ Is this gluten-free?

Yes, if you use a gluten-free hot sauce and verify that your ranch or blue cheese dressing is certified gluten-free. Most hot sauces are naturally gluten-free, but always check labels.