Buffalo Chicken Salad
Savor the bold flavors of Buffalo Chicken Salad, where tender shredded chicken meets crisp greens in a spicy, creamy dressing. Perfect for picnics or weeknight dinners, this vibrant salad is a crowd-pleaser that combines the zest of Buffalo sauce with fresh vegetables, delivering an unforgettable taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup Buffalo sauce
- ½ cup ranch dressing
- 6 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced thinly
- 2 celery sticks, chopped
- 1 cup shredded cheese (blue cheese or cheddar)
- ¼ cup green onions, sliced
Instructions
- Preheat the oven to 375°F (190°C). Place seasoned chicken breasts in a baking dish coated with nonstick spray and bake for 25-30 minutes until cooked through.
- Let the chicken rest for a few minutes before shredding with two forks.
- Toss the shredded chicken with Buffalo sauce until well-coated.
- In a large bowl, combine mixed greens, cucumbers, cherry tomatoes, and celery sticks.
- Layer the buffalo chicken mixture on top of the salad base and drizzle ranch dressing over everything.
- Finish with shredded cheese and green onions. Serve immediately while warm.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 480
- Sugar: 5g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For a quicker option, use shredded rotisserie chicken. - Customize your salad by swapping ranch dressing for blue cheese or adding avocado for extra creaminess. - Leftovers can be stored in an airtight container in the fridge for up to three days.