Buffalo Chicken Chopped Salad

The first time I made this salad, it was supposed to be a boring Tuesday dinner, but something magical happened when I tossed that hot, sauce-coated chicken into a bowl of crisp, cold vegetables. The contrast between the spicy warmth and the cool crunch made my kitchen feel like a restaurant, and now it's become my go-to when I want something that feels indulgent but still leaves me feeling light and satisfied.

Last summer, I served this at a backyard barbecue and watched my friend Sarah, who claims to hate salad, go back for seconds. She said it felt like eating buffalo wings without the mess, and honestly, that's exactly the kind of dinner that makes everyone happy.

Ingredients

• Boneless chicken breasts: I've learned that pounding them to even thickness helps them cook evenly, so you don't end up with dry edges while waiting for the center to finish
• Hot sauce: Frank's RedHot is my go-to for that classic buffalo flavor, but any vinegar-based hot sauce will work beautifully
• Unsalted butter: This creates that rich, restaurant-style sauce coating that clings to every piece of chicken
• Romaine hearts: The sturdy leaves hold up beautifully against the warm dressing and spicy chicken without wilting
• Blue cheese: Don't be shy here, the creamy tang cuts right through the heat and brings everything together

Instructions

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Season and cook the chicken:

Generously season both sides of the chicken with salt, pepper, and garlic powder, then melt butter in a skillet over medium heat and cook for about 5 to 6 minutes per side until it reaches 165°F internally and has a golden exterior.

Rest and sauce the chicken:

Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then cut into bite-sized pieces and toss in a bowl with hot sauce until every piece is evenly coated and glossy.

Build your salad base:

In a large bowl, combine the chopped romaine, diced celery, finely diced red onion, halved cherry tomatoes if using, and shredded carrots, creating a colorful foundation for the warm chicken.

Combine and finish:

Add the sauced chicken to the vegetables and toss gently, then sprinkle the crumbled blue cheese over the top and drizzle with your choice of ranch or blue cheese dressing.

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This salad has become my Friday night ritual, something I look forward to all week long.

Make It Your Own

I've found that sliced radishes add an incredible peppery crunch that pairs perfectly with the buffalo flavors, and sometimes I'll throw in some diced cucumber when I want extra freshness without overpowering the dish.

Perfect Pairings

A cold lager cuts through the spice beautifully, but I've also discovered that a chilled Sauvignon Blanc works surprisingly well if you prefer wine with dinner.

Make Ahead Wisdom

You can prep all your vegetables and cook the chicken up to a day in advance, just keep everything separate and toss right before serving to maintain that perfect texture contrast.

• Store the sauced chicken separately from the vegetables to keep everything crisp
• If taking to a potluck, pack the dressing on the side and toss just before serving
• The flavors actually improve if the chicken sits in the sauce for a few hours, so feel free to cook it ahead

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There's something deeply satisfying about a salad that feels like a treat, and this one hits all the right notes.

Frequently Asked Questions

→ Can I prepare this salad ahead of time?

Yes, you can prep the vegetables and cook the chicken up to 4 hours ahead. Store separately and assemble with dressing just before serving to maintain crispness and prevent sogginess.

→ What are good substitutes for blue cheese?

Crumbled feta, goat cheese, or sharp cheddar work well. For a milder option, try mozzarella or omit cheese entirely for a dairy-free version.

→ How can I adjust the heat level?

Use milder hot sauces like Frank's RedHot mild version, or reduce the amount of sauce. You can also add extra dressing to balance the spiciness and create a creamier coating.

→ Is this gluten-free?

Most ingredients are naturally gluten-free, but check your hot sauce and dressing labels carefully, as some brands contain gluten. Look for certified gluten-free versions if needed.

→ What proteins can replace chicken?

Grilled tofu, shrimp, turkey, or ground chicken work beautifully. You can also add hard-boiled eggs or chickpeas for vegetarian variations with similar protein content.

→ How do I keep the salad crisp?

Dry your lettuce thoroughly after washing, use fresh ingredients, and dress the salad just before eating. Store any leftovers with dressing on the side in an airtight container.