Description
This vibrant Buffalo Chicken Salad combines spicy buffalo-marinated chicken breast with crisp romaine, baby spinach, fresh vegetables, and a creamy herb dressing. It’s a flavorful, protein-packed salad perfect for a satisfying lunch or dinner, balancing heat, tanginess, and freshness.
Ingredients
Scale
Buffalo Chicken Marinade and Chicken
- 1 cup buffalo sauce
- 2 tablespoons honey
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
- 1 tablespoon extra-virgin olive oil
Dressing
- 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
Salad
- 4 cups chopped romaine lettuce
- 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 cherry tomatoes, halved
- 3/4 cup blue cheese crumbles
Instructions
- Make chicken marinade: In a large bowl, whisk together buffalo sauce, honey, lime juice, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Reserve 1/3 cup of this marinade for later use.
- Marinate chicken: Add the chicken breasts to the remaining marinade in the bowl and toss until fully coated. Let the chicken marinate for 30 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat. Remove chicken breasts from the marinade, allowing excess to drip off, and place them in the skillet. Cook until the first side is golden, about 6 minutes. Flip the chicken, brush the top with the reserved marinade, and continue cooking until the chicken is cooked through and no longer pink in the center, approximately 6 to 8 more minutes. Remove from heat, transfer to a cutting board, and let rest for 5 minutes before slicing into strips.
- Prepare the dressing: While chicken cooks, in a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add minced garlic, chopped parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Stir well to combine and refrigerate until ready to serve.
- Assemble the salad: In a large bowl, combine chopped romaine lettuce, baby spinach, sliced celery, carrot matchsticks, cucumber half moons, sliced avocado, thinly sliced red onion, cherry tomato halves, and blue cheese crumbles. Toss gently to mix the vegetables evenly.
- Serve: Top the salad with sliced buffalo chicken strips. Drizzle the creamy herb dressing over the top just before serving for the best flavor and texture.
Notes
- Marinating the chicken longer enhances the flavor, but avoid exceeding 2 hours to prevent the texture from becoming mushy.
- Use fresh herbs in the dressing for optimal freshness and flavor.
- Adjust the amount of buffalo sauce and cayenne pepper based on your desired spice level.
- Blue cheese crumbles can be substituted with feta or omitted for a milder salad.
- For a lighter version, swap sour cream for Greek yogurt in the dressing.
- This salad pairs well with crusty bread or tortilla wraps if you prefer a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken salad, spicy chicken salad, creamy herb dressing, healthy buffalo chicken, summer salad, protein-packed salad
