Buffalo Chicken Salad Recipe

Buffalo Chicken Salad Recipe

How To Make Buffalo Chicken Salad

This buffalo chicken salad has that distinct smoky and spicy flavor with a little bit of sweetness from the buffalo dressing. Try it for the holidays!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



For Salad:

  • 2boneless, skinless chicken breasts,8-ounce
  • salt and pepper
  • 2tbspolive oil
  • 3tbspcayenne hot sauce
  • 8cupsRomaine lettuce,roughly-chopped
  • 2celery stalks,thinly sliced
  • 2scallions,thinly sliced
  • 1avocado,diced
  • blue cheese,crumbled

For Greek Yogurt Blue Cheese Dressing:

  • ½cupplain greek yogurt
  • ½cupcrumbled blue cheese
  • 1clovegarlic,finely minced
  • 1tbspred wine vinegar
  • 1tbsplemon juice
  • pinch each of cayenne pepper,salt and black pepper
  • a tablespoon or two of milk to thin the dressing,optional, if needed


  1. Place chicken breasts between two pieces of plastic wrap and use a meat mallet to pound to even thickness, about ½-inch thick. Season on both sides with salt and pepper.

  2. Heat oil in a large saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side or until cooked through and no longer pink inside.

  3. Remove from heat and transfer chicken to a plate to rest for at least 5 minutes. Cut into strips or bite-sized pieces, then toss chicken with your desired amount of buffalo sauce.

  4. Meanwhile, toss together lettuce, celery, scallions and avocado with the Greek Yogurt Blue Cheese Dressing until combined. Serve topped with the buffalo chicken.

  5. Whisk all ingredients together until combined. Stir in a little extra milk if needed to thin.


  • Calories: 432.09kcal
  • Fat: 25.37g
  • Saturated Fat: 7.46g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 12.26g
  • Polyunsaturated Fat: 2.58g
  • Carbohydrates: 12.36g
  • Fiber: 6.25g
  • Sugar: 4.18g
  • Protein: 40.00g
  • Cholesterol: 118.22mg
  • Sodium: 936.13mg
  • Calcium: 195.74mg
  • Potassium: 1107.81mg
  • Iron: 2.15mg
  • Vitamin A: 474.81µg
  • Vitamin C: 20.54mg
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