Buffalo Chicken Chopped Salad

The first time I made this salad, it was actually a happy accident. I had leftover buffalo chicken from a weekend gathering and zero energy to cook anything elaborate. Everything got chopped up and tossed together on a cutting board, and somehow the textures just clicked. Now it has become my go-to when I want something that feels indulgent but still fresh.

Last summer, I served this at a backyard barbecue and watched it disappear in minutes. My friend Sarah, who claims to hate salads, went back for thirds. There is something about that spicy, cool, creamy combination that makes people forget they are eating something healthy.

Ingredients

• Boneless chicken breasts: These cook quickly and stay tender when seasoned properly
• Hot sauce: Frank's RedHot is classic, but any cayenne-based sauce works beautifully
• Unsalted butter: Creates that rich buffalo sauce coating when melted with the hot sauce
• Garlic powder: Adds a subtle savory depth that complements the heat
• Romaine hearts: Sturdy enough to hold up to the dressing without getting soggy
• Fresh celery: Essential crunch and pairs naturally with buffalo flavors
• Red onion: A sharp bite that cuts through the richness of the chicken
• Blue cheese: Creamy, tangy, and absolutely non-negotiable for authentic flavor
• Ranch dressing: The cooling element your tongue needs after the heat

Instructions

Cook the chicken:

Season both sides generously with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat and cook chicken for about 6 minutes per side until golden and cooked through. Let it rest for 5 minutes so the juices redistribute.

Make the buffalo coating:

Cut the rested chicken into bite-sized pieces and toss in a bowl with hot sauce until every piece is glossy and coated. The heat from the chicken helps the sauce cling perfectly.

Build your salad base:

In a large bowl, combine chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots. Everything should be chopped to similar sizes so you get all flavors in each bite.

Assemble and serve:

Add the saucy chicken on top and sprinkle with crumbled blue cheese. Drizzle with dressing, give it a gentle toss, and serve immediately while everything is still cold and crisp.

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This has become my Sunday meal prep staple. The components stay fresh for days in separate containers, and throwing it together for weekday lunches feels like a treat rather than a chore. Something about those bright colors just makes the whole week look better.

Making It Your Own

Sliced radishes add gorgeous color and extra peppery crunch. Cucumber works beautifully for a lighter twist, and avocado adds creaminess if you want to skip some of the cheese. For vegetarians, crispy chickpeas tossed in buffalo sauce are surprisingly satisfying.

The Perfect Chop

I learned the hard way that chopping everything uniformly makes a huge difference. When all the ingredients are roughly the same size, you get the perfect ratio of chicken to vegetables in every forkful. Take your time with the knife work here.

Serving Suggestions

This salad needs something cold to drink alongside it. A crisp lager cuts through the spice beautifully, and a chilled Sauvignon Blanc brings out the herbal notes in the dressing. For a complete meal, serve with simple roasted potatoes or warm garlic bread.

• Keep some extra hot sauce at the table for the heat lovers
• Use tongs when tossing to avoid bruising the lettuce
• The dressing is best when cold, so keep it chilled until the last moment

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Enjoy every spicy, crunchy, creamy bite of this salad. It is the kind of meal that leaves you feeling satisfied but not weighed down.

Q&A About the Recipe

→ How spicy is this buffalo chicken salad?

The heat level is moderate and adjustable. Using 1/4 cup hot sauce creates a balanced spice that most people enjoy. Add extra hot sauce in the dressing or toss to increase heat to your preference.

→ Can I make this salad ahead of time?

Prepare components separately for best results. Cook and season chicken up to 2 days ahead, storing in the refrigerator. Chop vegetables and store in airtight containers. Assemble just before serving to maintain crisp texture.

→ What's the best way to chop the romaine?

Wash and dry romaine thoroughly, then cut crosswise into 1-inch pieces. Remove the core first, then slice from leaf tip to heart for uniform chopping that holds dressing well.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred rotisserie chicken and toss with hot sauce and melted butter. Skip the cooking step entirely—this reduces total time to about 10 minutes for a quick weeknight meal.

→ What vegetables work well as additions?

Sliced radishes, diced cucumber, bell peppers, or shredded cabbage add excellent crunch. Avocado provides creamy contrast to the spicy chicken. Consider roasted corn or black beans for extra substance.

→ Is this gluten-free?

Most hot sauces and prepared dressings are gluten-free, but always check labels. Blue cheese is naturally gluten-free. Use certified gluten-free ingredients if avoiding gluten for dietary needs.