Buffalo Chicken Chopped Salad
The ultimate comfort food, this Buffalo Chicken Chopped Salad is packed with fresh ingredients, spicy grilled chicken, and creamy ranch dressing. It's a perfect dish for warm summer days, easy to make and incredibly satisfying. Treat yourself to this colorful, flavorful salad tonight!
Equipment
- Chef's Knife
- Peeler
Ingredients
- 1 pound boneless, skinless chicken breasts
- to taste kosher salt
- to taste pepper
- 1 tablespoon garlic powder
- to taste buffalo wing sauce
- 4 carrots
- 4 celery stalks
- 1 seedless cucumber
- 8 to 10 cups chopped romaine hearts
- 4 green onions
- ½ cup crumbled blue cheese
- ½ cup chopped cilantro
- ¼ cup chopped chives
- to taste ranch dressing
Instructions
- Preheat your grill to the highest setting. If you don’t have a grill, don’t worry! You can also cook the chicken in a skillet or oven. The goal is to get a nice sear on the outside.
- Season the chicken all over with kosher salt, pepper, and garlic powder. Make sure to rub the seasonings in well, so you get maximum flavor. You can even drizzle a little buffalo wing sauce on it for extra flavor.
- Grill the chicken for about 5 to 6 minutes per side, or until it’s cooked through and the internal temperature reaches 165 degrees F. Use a meat thermometer to check; it’s always a good idea to ensure it’s fully cooked.
- Once the chicken is perfectly grilled, let it rest for a few minutes. This allows the juices to redistribute, making the meat tender and juicy.
- While the chicken is resting, chop the carrots, celery, cucumbers, and green onions. Aim for even-sized pieces; this ensures each bite is consistent. Place the chopped romaine lettuce in a large bowl.
- Combine all the chopped veggies and toss them together with a pinch of salt and pepper. This simple step enhances their flavors and helps everything mix well.
- Once the chicken has rested, slice or chop it into bite-sized pieces. Toss it with a few tablespoons of buffalo wing sauce so that each piece is coated.
- Add the sauced chicken to the bowl of veggies and toss everything together gently. You want the flavors to blend without squishing the veggies.
- To finish, drizzle the entire salad with ranch dressing and add more wing sauce if you want extra kick. Toss lightly to combine everything, ensuring every ingredient is coated.
- Serve the salad immediately. It's best enjoyed fresh, but you can also chill it for a bit if you prefer a colder salad.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The chicken may dry out, so consider adding more dressing when serving again.
- Freezing: It’s best not to freeze the assembled salad as the veggies may become soggy. Instead, freeze the cooked chicken separately and add fresh veggies when ready to serve.
- Variations: Feel free to swap out the chicken for grilled shrimp or tofu for a different protein option.
- Serving Size: This salad makes a great meal prep option. Just keep the dressing separate until serving to prevent sogginess.
- Make it a Wrap: You can also turn this salad into a wrap by using a large tortilla. Just add the ingredients and roll it up for a delicious lunch!