Pin it The first time I made this salad was during a heatwave when turning on the oven felt like a personal betrayal. I needed something that felt substantial but wouldn't leave me sweating over a stove for hours. The combination of cool, crisp vegetables against spicy, saucy chicken hit exactly right. Now it's become my go-to whenever I want restaurant flavors without actually going out.
Last summer, my sister came over for lunch and I threw this together on impulse. She took one bite and actually stopped talking for a full minute. That's when I knew this wasn't just another salad recipe. It's since become the thing she requests most often, and I never mind making it because it's so satisfying to watch people enjoy something so simple yet so bold.
Ingredients
- 2 boneless skinless chicken breasts: Let them come to room temperature before cooking for even heat distribution
- 1/4 cup hot sauce: Frank's RedHot is the classic choice but any vinegar-based sauce works beautifully
- 2 tbsp unsalted butter: This creates that restaurant-quality sauce consistency when melted with hot sauce
- 1/2 tsp garlic powder: Adds depth without the texture of fresh garlic
- Salt and black pepper: Season generously since the salad components are mostly mild
- 2 large hearts of romaine lettuce: Finely chopped creates the best texture and ensures dressing coverage
- 2 celery stalks diced: Essential crunch that stands up to the saucy chicken
- 1/4 small red onion finely diced: Soak in ice water for 10 minutes if you want to tame the bite
- 1/2 cup cherry tomatoes halved: Pop of brightness and color that cuts through the richness
- 1/2 cup crumbled blue cheese: The creamy tang that makes everything sing together
- 1/4 cup shredded carrots: Sweet crunch that balances the heat
- 1/3 cup ranch or blue cheese dressing: Homemade or store-bought both work wonders here
- 1 tbsp hot sauce optional: For those who like to walk on the wild side
Instructions
- Season and prep the chicken:
- Pat the chicken breasts dry and season both sides generously with salt, pepper, and garlic powder. Let them sit while you heat your skillet.
- Cook the chicken to perfection:
- Melt butter in a skillet over medium heat. Add chicken and cook 5 to 6 minutes per side until golden and the internal temperature reaches 74°C. Let it rest for 5 minutes before cutting.
- Coat with buffalo sauce:
- Cut the rested chicken into bite-sized pieces and toss with hot sauce in a bowl until every piece is glossy and coated.
- Build your salad base:
- In a large bowl, combine chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots. Toss gently to distribute everything evenly.
- Bring it all together:
- Add the saucy buffalo chicken and toss carefully. Sprinkle crumbled blue cheese over the top so it stays visible and doesn't disappear into the mix.
- Finish with dressing:
- Drizzle with your choice of dressing and that optional extra hit of hot sauce. Toss one last time and serve immediately while the chicken is still warm.
Pin it This salad became a regular at our Sunday family dinners after my dad tried it and immediately asked for the recipe. There's something about the way the buffalo sauce clings to every ingredient that makes it feel like a treat rather than just another healthy meal.
Making It Your Own
Once you get the basic structure down, this salad welcomes all sorts of variations. I've added sliced radishes for extra crunch and swapped in grilled tofu for a completely vegetarian version that still hits all the right notes.
Perfect Wine Pairings
A crisp cold lager cuts through the spice beautifully, but if you prefer wine, go for something chilled and acidic. Sauvignon Blanc has been my go-to choice because its brightness complements the bold flavors without competing with them.
Meal Prep Magic
This salad actually meal preps surprisingly well if you keep a few things separate. Store the chopped vegetables and dressing in one container, then warm up the buffalo chicken and combine right before serving. The texture stays fresh and nothing gets soggy.
- Keep the cherry tomatoes whole if prepping ahead and halve them just before serving
- Pack your dressing on the side and toss right before eating
- Leftover buffalo chicken makes an incredible wrap the next day
Pin it There's something deeply satisfying about a salad that doesn't feel like an afterthought. This one holds its own on any dinner table and might just convert the salad skeptics in your life.
Recipe FAQs
- → How do I ensure the chicken is cooked through?
Cook chicken breasts for 5–6 minutes per side over medium heat until the internal temperature reaches 74°C (165°F) using a meat thermometer. Let rest for 5 minutes before cutting into bite-sized pieces.
- → Can I make this ahead of time?
You can prep the vegetables and cook the chicken up to 4 hours ahead. Keep them separate and refrigerated. Assemble the salad just before serving to maintain crispness and prevent sogginess.
- → What dressing works best?
Ranch or blue cheese dressing pairs perfectly with the spicy chicken and tangy blue cheese. For extra heat, stir an additional tablespoon of hot sauce into your dressing.
- → Is this gluten-free?
Yes, if you use gluten-free hot sauce and dressing. Always check packaged ingredient labels for hidden gluten, as some brands may contain trace amounts.
- → How can I make this vegetarian?
Substitute the chicken with grilled or pan-seared tofu. Season and cook the tofu the same way, then toss with hot sauce. This creates an equally satisfying protein-rich main.
- → What beverages pair well with this salad?
A crisp, cold lager complements the spicy chicken, or enjoy with a chilled glass of Sauvignon Blanc for a lighter pairing that balances the bold flavors.