Description
Buffalo chicken salad is a spicy, tangy delight packed with crisp veggies and tender chicken, making it the perfect dish for any occasion!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- ½ cup buffalo sauce
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ small red onion, thinly sliced
- ¼ cup blue cheese crumbles (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Cook the chicken: Heat a skillet over medium heat. Season the chicken with salt and pepper, then cook for about 6-7 minutes per side until golden and fully cooked. Let rest for 5 minutes before shredding.
- Toss shredded chicken in buffalo sauce until well coated.
- In a large bowl, layer chopped romaine lettuce, halved cherry tomatoes, and sliced cucumbers.
- Top with the buffalo chicken mixture and sprinkle blue cheese crumbles if desired.
- Drizzle with olive oil and lemon juice; gently toss to combine before serving immediately.
Notes
- For added protein, consider mixing in black beans or chickpeas.
- Avocado can be included for creaminess if desired.
- Marinating the chicken overnight enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1½ cups (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg