Buffalo Chicken Chopped Salad

The first time I made this salad was on a sweltering July afternoon when turning on the oven felt like a personal betrayal. I had leftover rotisserie chicken and a craving for something that felt like wings but would not leave me sweating through my shirt. The crunch of cold romaine against spicy warm chicken created this incredible temperature play that I had never considered before. Now it is my go to when I want big flavors without heating up the kitchen.

My brother in law who claims to hate salads actually went back for thirds when I served this at a family gathering. He stood there leaning against the counter fork in hand and admitted that maybe salads did not have to be sad after all. The way the blue cheese mellows out the heat from the hot sauce is something I discovered by accident when I ran out of ranch dressing one night. Now I deliberately plan it that way.

Ingredients

• 2 boneless skinless chicken breasts: Fresh chicken gives you the best texture but this is also brilliant with leftover cooked chicken from a store bought rotisserie bird
• 1/4 cup hot sauce: Franks RedHot is the classic choice but do not be afraid to try different brands to find your preferred heat level and vinegar balance
• 2 tbsp unsalted butter: This creates that silky coating that carries the hot sauce flavor evenly over every piece of chicken
• 1/2 tsp garlic powder: Adds a savory background note that rounds out the sharpness of the hot sauce without being overpowering
• Salt and black pepper: Essential for building layers of flavor even though the hot sauce brings plenty of seasoning on its own
• 2 large hearts of romaine lettuce: The sturdy crunch holds up beautifully against the warm dressed chicken unlike delicate greens that wilt instantly
• 2 celery stalks diced: Provides that essential fresh crunch and cool contrast that makes buffalo chicken combos work so well
• 1/4 small red onion finely diced: A sharp bite that cuts through the richness of the cheese and chicken
• 1/2 cup cherry tomatoes halved: Optional but they add these little bursts of juice that brighten the whole bowl
• 1/2 cup crumbled blue cheese: The creamy tangy element that brings everything together and cools down the spice
• 1/4 cup shredded carrots: Adds color and sweetness while bringing another layer of satisfying crunch
• 1/3 cup ranch or blue cheese dressing: Choose based on your preference but blue cheese dressing creates that authentic wing experience
• 1 tbsp hot sauce optional: For those days when you want to dial up the heat even more in the dressing itself

Instructions

Season and cook the chicken:

Pat the chicken breasts dry and season them generously with salt pepper and garlic powder on both sides. The seasoning sticks better to dry meat and ensures every bite is flavorful not just the coating.

Sear to golden perfection:

Melt the butter in a skillet over medium heat and add the chicken. Cook for about 5 to 6 minutes per side until a golden brown crust forms and the meat reaches 74°C internally. Resist the urge to move it around too much that beautiful crust only happens when you let it develop undisturbed.

Rest and dice:

Let the chicken rest on a cutting board for 5 minutes before cutting it into bite sized pieces. This small wait time makes a huge difference in keeping the meat juicy instead of letting all those delicious juices run out onto your board.

Coat in fiery sauce:

Toss the warm chicken pieces with hot sauce in a bowl until every piece is evenly coated. Do this while the chicken is still warm so the sauce really clings and creates that signature sticky glaze.

Build your salad base:

In a large bowl combine the chopped romaine diced celery red onion cherry tomatoes and shredded carrots. Toss them gently so everything gets evenly distributed before adding the warm chicken.

Bring it all together:

Add the sauced chicken to the vegetables and toss gently to combine. The contrast between warm spicy chicken and cool crisp vegetables is part of what makes this salad so satisfying.

Finish with cheese and dressing:

Sprinkle the crumbled blue cheese over the top then drizzle with your chosen dressing. Add that extra tablespoon of hot sauce to the dressing if you love heat and toss one last time before serving immediately.

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This salad has become my answer to what should we have for dinner when we want something satisfying but not heavy. My husband actually requests it for Sunday lunch now saying it feels like game day food without the food coma that usually follows. There is something about the way the cool crisp lettuce plays against the spicy warm chicken that just works perfectly every single time.

Make It Your Own

I have started adding avocado slices sometimes when I want extra creaminess and they work surprisingly well with the spicy flavors. The butter richness balances the heat just like blue cheese does but adds a different dimension. A friend of mine swaps the chicken for crispy chickpeas to make it vegan and says she never misses the meat.

Perfect Pairings

Cold beer is the obvious match here something crisp and refreshing that can stand up to the bold flavors. A chilled lager works beautifully but I have also served this with a dry rosé on hot summer evenings. If you want to keep it non alcoholic a sparkling lime water with plenty of ice cuts through the richness perfectly.

Meal Prep Magic

This salad has saved my lunch routine more times than I can count. I prep all the vegetables on Sunday and keep them in separate containers then just cook the chicken fresh each day. The textures stay vibrant and it never feels like sad desk lunch leftovers. Here is how I make it work for busy weeks.

• Wash and chop all vegetables in advance and store them in airtight containers with paper towels to absorb moisture
• Cook a batch of buffalo chicken at the start of the week and reheat portions as needed or use it cold
• Keep your dressing in a small separate jar and dress individual portions right before eating to prevent sogginess

Save

I hope this salad becomes your new favorite way to enjoy those classic buffalo flavors. There is something genuinely joyful about eating food that is both indulgent tasting and fresh at the same time.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare the components separately in advance. Store the cooked buffalo chicken, chopped vegetables, and dressing in individual airtight containers in the refrigerator. Assemble just before serving to maintain the crisp texture of the vegetables.

→ What's the best way to reheat the buffalo chicken?

Warm the buffalo chicken gently in a skillet over medium-low heat for 3-4 minutes, or microwave in 30-second intervals until heated through. Add a splash of hot sauce to refresh the coating if needed.

→ Can I use rotisserie chicken instead?

Absolutely. Shred rotisserie chicken and toss with hot sauce and melted butter. Skip the cooking step entirely and proceed directly to assembling the salad components.

→ How can I make this lighter?

Use grilled chicken without the butter sauce, opt for light blue cheese dressing or plain Greek yogurt seasoned with herbs, and reduce the amount of blue cheese crumbles to 1/4 cup.

→ What other toppings work well?

Sliced radishes, cucumber, avocado, or crispy bacon bits complement the flavors beautifully. For extra crunch, add toasted pumpkin seeds or crushed tortilla strips.

→ Is this salad gluten-free?

Yes, provided you use certified gluten-free hot sauce and dressing. Most hot sauces are naturally gluten-free, but always check labels to be certain.