Ingredients

1 cup buffalo sauce

2 tablespoons honey

Juice of 1 lime

1 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)

1 tablespoon extra-virgin olive oil

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

2 cloves garlic, minced

1/4 cup freshly chopped parsley

2 tablespoons freshly chopped dill

2 tablespoons freshly chopped chives

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Pinch of cayenne pepper

4 cups chopped romaine

2 cups baby spinach

2 stalks celery, sliced

1 carrot, cut into matchsticks

1 Persian cucumber, cut into half moons

1 avocado, sliced

1/2 red onion, thinly sliced

1 cup halved cherry tomatoes

3/4 cup blue cheese crumbles

Instructions

Step 1: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with kosher salt and black pepper. Reserve 1/3 cup of this marinade.

Step 2: Add the chicken breasts to the remaining marinade and toss to coat. Let marinate for 30 minutes at room temperature or cover and refrigerate for up to 2 hours.

Step 3: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting excess drip off, and add it to the skillet. Cook until golden, about 6 minutes.

Step 4: Flip the chicken and brush it with the reserved marinade. Continue cooking until the chicken is no longer pink inside, about 6 to 8 minutes more. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.

Step 5: Meanwhile, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add minced garlic, parsley, dill, chives, kosher salt, black pepper, onion powder, and cayenne pepper. Stir until well combined and refrigerate until ready to serve.

Step 6: In a large bowl, toss together chopped romaine, baby spinach, celery, carrot matchsticks, cucumber, avocado, red onion, cherry tomatoes, and blue cheese crumbles.

Step 7: Top the salad with sliced buffalo chicken and drizzle with the prepared dressing just before serving.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated and give it a good stir before using. If you have leftover cooked chicken, it can be stored for up to 4 days. Reheat chicken gently in a skillet over low heat or enjoy cold on the salad.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken breasts before marinating and cooking to ensure even cooking and proper flavor absorption.

What can I substitute for buttermilk in the dressing?

If you don’t have buttermilk, mix regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This will provide similar acidity and texture.