Buffalo Chicken Chopped Salad (Printable Version)

Zesty buffalo chicken with crisp vegetables and tangy blue cheese in a chopped salad format

# What You'll Need:

→ Buffalo Chicken

01 - 2 boneless skinless chicken breasts (about 14 oz)
02 - 1/4 cup hot sauce (e.g., Frank's RedHot)
03 - 2 tbsp unsalted butter
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste

→ Salad

06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots

→ Dressing

12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tbsp hot sauce

# Directions:

01 - Season the chicken breasts generously with salt, pepper, and garlic powder. Melt the butter in a large skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes per side until fully cooked, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes, then cut into bite-sized pieces. Toss the cooked chicken pieces with hot sauce in a bowl until evenly coated.
02 - In a large mixing bowl, combine the chopped romaine lettuce, diced celery, finely diced red onion, halved cherry tomatoes, and shredded carrots. Add the buffalo chicken pieces and gently toss to distribute evenly. Sprinkle the crumbled blue cheese over the top.
03 - Drizzle the salad with ranch or blue cheese dressing. Add additional hot sauce if you prefer extra heat. Toss lightly with salad tongs to combine without bruising the greens. Serve immediately while the chicken is still warm.

# Expert Advice:

01 -
  • You get all the spicy tangy satisfaction of buffalo wings without the mess and heaviness of deep frying
  • The combination of textures crisp lettuce cool celery creamy cheese and tender chicken makes every bite interesting
  • It comes together in under 30 minutes making it perfect for weeknight dinners when you want something exciting but not exhausting
02 -
  • The key to restaurant style chopped salad is cutting everything into similar sized pieces so you get a little bit of everything in each forkful
  • Let the chicken cool slightly but not completely before tossing it with the vegetables you want that temperature contrast without wilting the lettuce
  • If making ahead keep the dressing and chicken separate until serving time to maintain the best texture and prevent soggy salad syndrome
03 -
  • For the most authentic wing shop flavor use a combination of melted butter and hot sauce rather than hot sauce alone for the chicken coating
  • If you prefer things less spicy mix a little honey or maple syrup into the hot sauce before coating the chicken
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