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Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Cal/Serv:
710
Would you think we were crazy if we wanted to eat a SALAD while watching sports? We don't even care, because this buffalo chicken salad has it all. It's the best way to eat your buffalo chicken wings, covered in a homemade ranch dressing, with all of our favorite sides. Bonus, no saucy orange fingers!
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Ingredients
For the chicken
- 1 cup
buffalo sauce
- 2 Tbsp.
honey
Juice of 1 lime
- 1 tsp.
garlic powder
- 1/2 tsp.
onion powder
Kosher salt
Freshly ground black pepper
- 1 1/2 lb.
boneless skinless chicken breasts (about 3 breasts)
- 1 Tbsp.
extra-virgin olive oil
For the dressing
- 1/2 cup
mayonnaise
- 1/2 cup
sour cream
- 1/2 cup
buttermilk
- 2
cloves garlic, minced
- 1/4 cup
freshly chopped parsley
- 2 Tbsp.
freshly chopped dill
- 2 Tbsp.
freshly chopped chives
- 1 1/2 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1/2 tsp.
onion powder
Pinch of cayenne pepper
For the salad
- 4 cups
chopped romaine
- 2 cups
baby spinach
- 2
stalks celery, sliced
- 1
carrot, cut into matchsticks
- 1
Persian cucumber, cut into half moons
- 1
avocado, sliced
- 1/2
red onion, thinly sliced
- 1 cup
halved cherry tomatoes
- 3/4 cup
blue cheese crumbles
Directions
- Step 1Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours.
- Step 2In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips.
- Step 3Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use.
- Step 4Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.
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