Description
This Buffalo Chicken Salad is the perfect balance of heat and freshness. The crispy chicken, tossed in tangy buffalo sauce, pairs perfectly with crunchy vegetables and a creamy blue cheese dressing.
A perfect dish for those who love a little spice with their healthy meals.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup buffalo sauce (store-bought or homemade)
- 4 cups mixed greens (spinach, lettuce, arugula, etc.)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup celery, thinly sliced
- 1/4 cup blue cheese crumbles (optional or substitute with feta)
- 1/4 cup ranch dressing (or substitute with Greek yogurt dressing)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a skillet over medium heat and sear the chicken for 2-3 minutes on each side until golden brown. Then transfer the chicken to the oven to bake for 15-20 minutes or until fully cooked (internal temperature should reach 165°F).
- While the chicken is cooking, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber, red onion, and celery in a large bowl.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it into strips.
- Toss the chicken strips with buffalo sauce until fully coated.
- Arrange the buffalo chicken over the salad, sprinkle with blue cheese crumbles (or feta) and drizzle with ranch dressing.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad, Main Course
- Method: Baking, Sautéing
- Cuisine: American
Keywords: Buffalo Chicken Salad