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Buffalo Chicken Salad

Quick Buffalo Chicken Salad Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 2 tbsp unsalted butter
  • ⅓ cup hot pepper sauce
  • 1 cup plain whole-milk Greek yogurt
  • ¼ cup crumbled blue cheese
  • 2 tbsp milk
  • 1 tsp white wine vinegar
  • 8 cups chopped romaine lettuce
  • 1 cup thinly sliced celery
  • 1 cup shredded carrots
  • ½ cup thinly sliced red onion
  • 1 cup halved cherry tomatoes

Method
 

  1. Whisk together the yogurt, blue cheese, milk, vinegar, ¼ tsp garlic powder, a pinch of salt, and black pepper. Set aside.
  2. Season the chicken with salt, pepper, and the remaining ¼ tsp garlic powder. Heat the oil in a skillet over medium-high. Sear the chicken 6 minutes per side, or until 165°F. Rest briefly, then slice against the grain.
  3. Melt the butter in the same skillet over low heat, add the hot sauce, and swirl to combine. Toss the sliced chicken in the sauce until well coated.
  4. Toss the romaine, celery, carrots, red onion, and tomatoes with half the dressing in a large bowl.
  5. Plate the dressed salad, top with chicken, scatter extra blue cheese on top, and drizzle with the remaining dressing. Serve immediately.

Notes

This salad is best enjoyed right after assembling. If you want to prep ahead, keep the chicken, dressing, and vegetables in separate containers and toss everything just before you eat.