The Best Buffalo Chicken Salad

close up shot of buffalo chicken salad in large white dish on marble background

Print Recipe

5 from 1 vote

This buffalo chicken salad is totally delicious yet so simple to make!

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Pan & Tongs (for chicken)
Small Pot & Brush (for basting sauce)
Large Shallow Dish & Whisk (for chicken marinade)
Large Mixing/Salad Bowl & Salad Tossers
Sharp Knife & Chopping Board
Baking Tray (for bacon - optional)

Ingredients

Buffalo Chicken

2x 200-250g/7-9oz Chicken Breasts, brought close to room temp
1.5 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp EACH: Garlic Powder, Onion Powder, Salt, Black Pepper
1/3 cup / 80ml Buffalo Sauce, or as needed (see notes)

Salad

1 whole Iceberg Lettuce, thinly sliced (approx 12oz/350g)
1/2 large Cucumber, sliced into thin matchsticks (approx 5oz/150g)
2 medium Carrots, sliced into thin matchsticks (approx 5oz/150g)
1/4 small White Cabbage, thinly sliced (approx 5oz/150g)
4 Spring Onions, thinly sliced
8 slices of Streaky Bacon
2 small Avocado, diced
Ranch, or blue cheese dressing (preferred amount to serve)

Instructions

Cook the bacon using your preferred method to your desired texture, then cool and dice when needed.
Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Whisk the chicken seasoning and oil in a large shallow dish, then coat the chicken.
Place a large pan over medium-high heat and add the chicken. Fry for a few minutes until it starts to lightly char on the bottom, then flip and liberally brush the top with buffalo sauce. Continue frying until lightly charred on the other side and cooked right through the centre. Place the chicken sauce-side-down on a large plate or chopping board. Brush the other side with buffalo sauce, then leave to rest for 5-10mins before slicing into thin strips.
In a large mixing/salad bowl add the lettuce, cabbage, carrot, cucumber and spring onion. Scrape in any leftover oil from the pan, alongside any resting juices from the chicken. Toss to combine.
Divide the salad into 4 portions, then top with bacon, avocado and sliced buffalo chicken. Drizzle over your preferred amount of dressing, then tuck in and enjoy!

Video

Notes

a) Buffalo Sauce - You can use store-bought (I recommend Frank's Buffalo Sauce) or Homemade Buffalo Sauce. I typically serve with a bit more drizzled over the top, but that's completely optional.

b) Dressing - I love serving ranch and blue cheese sauce equally. You could use store-bought or Homemade Ranch. I also have a Blue Cheese Dip, which you can stir in a dash of milk to thin out to your preference, and it makes the perfect blue cheese dressing!

c) Chicken - You can use 4 large boneless skinless thighs if you'd prefer. I recommend pounding them to even-thickness beforehand, just to make sure they cook through quicker and more evenly (not crucial!). They'll take a little longer to cook through than breast.

d) Calories - Assuming 2x 200g chicken breasts and 2 tbsp ranch per person.

Nutrition