Buffalo Chicken Chopped Salad

The first time I made this salad, I was trying to recreate a restaurant dish I'd fallen in love with during a summer trip. My kitchen smelled like hot sauce and butter, and I remember dancing around while chopping vegetables because everything was coming together so beautifully. The way the cold, crisp lettuce meets that warm, spicy chicken is absolute magic. Now it's the salad I make when I want something that feels like comfort food but still leaves me feeling light and satisfied.

Last winter, my sister came over feeling completely drained from work, and I made this for a spontaneous lunch. She took one bite and immediately asked for the recipe, saying it was exactly what she didn't know she needed. Now whenever she visits, this salad is her first request, and we've turned it into our little ritual of catching up over big bowls of spicy, crunchy goodness.

Ingredients

• Boneless chicken breasts: These cook quickly and stay tender when seasoned simply with garlic powder and pepper before hitting the butter in the pan
• Hot sauce: Frank's RedHot is classic for a reason, but any cayenne-based sauce will give you that authentic buffalo flavor we all crave
• Unsalted butter: Melting this in the skillet creates a rich sauce base that tames the heat just enough and helps the coating stick to the chicken
• Romaine hearts: Finely chopping these creates the perfect crunch and holds up beautifully against the warm chicken without wilting too quickly
• Celery: Dice these small for that classic buffalo pairing crunch in every single bite
• Blue cheese: The creamy tang cuts through the spice and ties everything together into something greater than the sum of its parts
• Ranch or blue cheese dressing: This creamy finish cools down the heat and brings all the flavors home

Instructions

Season and sear the chicken:

Sprinkle both sides of your chicken breasts with salt, pepper, and garlic powder, then melt that butter in a skillet over medium heat until it starts to foam gently. Lay the chicken in the pan and let it cook undisturbed for about 5 minutes until golden brown, then flip and cook another 5 minutes until it reaches 165°F inside.

Rest and coat the chicken:

Move the cooked chicken to a cutting board and let it rest for 5 minutes while you chop your vegetables. Cut the chicken into bite-sized pieces and toss them in a bowl with the hot sauce until every piece is beautifully glazed and fragrant.

Build your salad base:

In your largest bowl, combine that finely chopped romaine, diced celery, red onion, cherry tomatoes if you're using them, and those colorful shredded carrots. The key is chopping everything roughly the same size so you get all the flavors in every forkful.

Assemble and dress:

Add the saucy buffalo chicken right on top of that vegetable mountain, sprinkle generously with crumbled blue cheese, then drizzle with your dressing. Toss everything gently just until combined, then serve immediately while the chicken is still slightly warm and the vegetables are at their crispest.

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This salad became my go-to for potlucks after I brought it to a summer barbecue and watched it disappear in minutes. People kept asking who made the spicy chicken salad, and suddenly I was known as the person who makes that buffalo salad everyone fights over the last bowl of.

Making It Your Own

Sometimes I'll add sliced radishes for extra peppery crunch or swap in grilled tofu when my vegetarian friends come over. The beauty of this salad is how forgiving it is, and how you can adjust the heat by adding more or less hot sauce to both the chicken and the final dressing.

Perfect Pairings

A cold lager cuts through the richness beautifully, but I also love this with a chilled Sauvignon Blanc when I want something lighter. The key is serving something cold and refreshing to balance all those bold, spicy flavors.

Make Ahead Magic

You can chop all your vegetables and store them in separate containers the night before, and even cook the chicken ahead of time. Just keep the components separate until you're ready to serve to maintain that perfect contrast of temperatures and textures.

• Store leftover chicken separately and reheat gently in the microwave before assembling
• If taking this to work, pack the dressing on the side and toss right before eating
• The flavors actually get better after a few hours in the fridge, though the vegetables will lose some crunch

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Every time I make this salad now, I'm reminded of how something so simple can bring so much joy to a table. Hope it becomes a favorite in your kitchen too.

FAQs About This Recipe

→ How long does it take to prepare this salad?

The total preparation and cooking time is 30 minutes. Cooking the chicken takes about 15 minutes, and preparing and assembling the salad components takes another 15 minutes.

→ Can I make this salad ahead of time?

Yes, you can prepare the salad components in advance and store them separately. Keep the dressing aside and toss everything together just before serving to maintain crispness and prevent the greens from wilting.

→ What are good substitutes for blue cheese?

You can use crumbled feta, goat cheese, or even shredded cheddar as alternatives. If you prefer a milder flavor, try mozzarella or skip the cheese altogether for a lighter option.

→ Is this gluten-free?

This salad can be gluten-free if you use gluten-free hot sauce and dressing. Always check product labels carefully, as some commercial hot sauces and dressings may contain gluten or be processed in facilities with gluten.

→ How can I make this vegetarian?

Substitute the chicken with grilled tofu, tempeh, or chickpeas. Season and cook your protein choice with the same butter and hot sauce mixture for an equally flavorful and satisfying salad.

→ What dressing works best with this salad?

Ranch and blue cheese dressing are classic pairings. You can also drizzle with a cool yogurt-based dressing or a light vinaigrette to balance the spicy buffalo chicken and rich blue cheese.