Name: Buffalo Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; ½ cup buffalo sauce (store-bought or homemade); 8 cups mixed salad greens (e.g., arugula, spinach, or Romaine); 1 cup cherry tomatoes, halved; ½ cucumber, sliced; ¼ red onion, thinly sliced; ½ cup celery, thinly sliced; ¼ cup blue cheese crumbles (optional); ¼ cup chopped green onions (optional, for garnish); ¼ cup ranch dressing (or blue cheese dressing for more flavor); 2 tablespoons buffalo sauce; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Description

Buffalo Chicken Salad combines the bold, spicy flavors of buffalo chicken with fresh, crisp vegetables and a creamy dressing. This healthy yet indulgent salad is quick to make, easy to customize, and perfect for lunch or dinner. Enjoy a lighter twist on your favorite buffalo wings in a refreshing salad form!

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
½ cup buffalo sauce (store-bought or homemade)
8 cups mixed salad greens (e.g., arugula, spinach, or Romaine)
1 cup cherry tomatoes, halved
½ cucumber, sliced
¼ red onion, thinly sliced
½ cup celery, thinly sliced
¼ cup blue cheese crumbles (optional)
¼ cup chopped green onions (optional, for garnish)

For the Dressing:

¼ cup ranch dressing (or blue cheese dressing for more flavor)
2 tablespoons buffalo sauce
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

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Instructions

Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper on both sides. Cook chicken for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from skillet, rest for a few minutes, then slice into strips.
Toss the Chicken in Buffalo Sauce:
In a small bowl, toss the sliced chicken with buffalo sauce until well coated.
Prepare the Salad:
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and celery. Toss to combine.
Make the Dressing:
In a small bowl, whisk together ranch dressing, buffalo sauce, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
Assemble the Salad:
Place the buffalo chicken strips on top of the salad. Drizzle the dressing over the salad and toss gently to coat. Top with blue cheese crumbles and green onions, if desired.
Serve:
Serve immediately and enjoy!

Notes

Vegetarian Version: Use crispy buffalo cauliflower or tofu instead of chicken, and replace the chicken broth with vegetable broth.
Spicy Kick: Increase the buffalo sauce or add fresh jalapeños to amp up the heat.
Cheese Variety: Substitute blue cheese with shredded cheddar or feta cheese if preferred.
Grilled Chicken: For a smoky flavor, grill the chicken instead of pan-frying.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American