Pin It The first time I made this salad, it was supposed to be a quick weeknight dinner solution after a chaotic day at work. I ended up eating it straight from the bowl while leaning against the counter, too impatient to even sit down. Something about that spicy, cool, crunchy combination just clicked immediately.
My sister claimed she hated blue cheese until she tried this salad at my place last summer. She picked around the crumbles the first time, but by her third serving, she was asking for extra on the side. Now she makes it weekly and texts me pictures of her improvements to my original version.
Ingredients
- 2 boneless skinless chicken breasts: Pat them dry before seasoning so they develop a nice golden sear in the pan
- 1/4 cup hot sauce: I use Franks RedHot but whatever you have in your fridge will work beautifully
- 2 tbsp unsalted butter: The secret to restaurant-style buffalo sauce that actually coats the chicken properly
- 1/2 tsp garlic powder: Adds depth without the harshness of fresh garlic
- Salt and black pepper: Be generous here, the chicken needs a solid foundation before it meets the sauce
- 2 large hearts of romaine lettuce: Chopping them into small pieces means no awkward leafy bites
- 2 celery stalks: Dice them small so you get that crunch in every single forkful
- 1/4 small red onion: Soak the diced onion in cold water for 10 minutes if you want to tame the bite
- 1/2 cup cherry tomatoes: They burst between your teeth and add these little pockets of freshness
- 1/2 cup crumbled blue cheese: Get the good stuff and crumble it yourself, it makes all the difference
- 1/4 cup shredded carrots: Mostly for color but they add a subtle sweetness too
- 1/3 cup ranch or blue cheese dressing: Homemade is better but store-bought works in a pinch
- 1 tbsp hot sauce: This goes into the dressing itself for that extra kick of heat
Instructions
- Season and sear the chicken:
- Sprinkle salt, pepper, and garlic powder over both sides of each chicken breast, pressing it in gently with your fingers.
- Cook until golden:
- Melt butter in a skillet over medium heat and add chicken, cooking 5 to 6 minutes per side until it develops a beautiful golden crust and reaches 74°C internally.
- Rest and chop:
- Let the chicken rest on a cutting board for 5 minutes before cutting into bite-sized pieces, this keeps all the juices inside where they belong.
- Toss in the sauce:
- Combine hot sauce with the cooked chicken in a bowl and toss until every piece is evenly coated and glossy.
- Build your base:
- In your largest bowl, combine chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots.
- Bring it together:
- Add the sauced chicken and toss everything gently so the sauce lightly dresses the greens too.
- Finish with cheese:
- Sprinkle crumbled blue cheese over the top so some pieces stay in larger chunks for those lucky bites.
- Dress and serve:
- Drizzle with your dressing, add that extra tablespoon of hot sauce if you are brave, and toss one last time before serving immediately.
Pin It This became my go-to summer dinner after my neighbor brought over a container from her garden and I had to figure out what to do with all that fresh lettuce. Now I actually buy extra romaine just to have an excuse to make it.
Making It Your Own
Sometimes I swap in grilled tofu when my vegetarian sister comes over and she swears it is just as satisfying. The key is pressing the tofu first so it gets those nice crispy edges in the pan.
Perfecting The Crunch
I learned the hard way that watery vegetables ruin this salad, so now I spin my lettuce dry and dice everything uniformly. The texture contrast is actually what makes each bite so compelling.
The Assembly Secret
The real trick is tossing the hot chicken with the vegetables while it is still slightly warm, the residual heat barely wilts the romaine and helps the flavors meld together.
- Add the blue cheese last so it does not melt completely from the warm chicken
- Use tongs for tossing so you do not crush the delicate lettuce
- Keep some hot sauce on the table for the heat seekers
Pin It This salad has saved more weeknight dinners than I can count, and somehow it never gets old.
Recipe FAQs
- → Can I prepare this salad in advance?
You can prep the buffalo chicken and chop all vegetables ahead of time, storing them separately in airtight containers for up to 2 days. However, assemble and dress the salad just before serving to maintain crispness and prevent wilting.
- → How do I make this vegetarian?
Substitute the chicken with grilled tofu, tempeh, or chickpeas tossed in the same hot sauce and butter mixture. Cook tofu until golden and crispy for the best texture and flavor absorption.
- → What dressing works best?
Traditional ranch or blue cheese dressing complement the spicy buffalo flavors perfectly. For extra heat, drizzle additional hot sauce over the salad. You can also use a lighter vinaigrette if you prefer less richness.
- → Is this gluten-free?
This salad is naturally gluten-free when using gluten-free hot sauce and dressing. Always check labels on packaged ingredients like dressing and hot sauce, as some brands contain gluten or additives.
- → How should I store leftovers?
Store the buffalo chicken and salad components separately in airtight containers for up to 3 days. Keep dressing on the side to prevent sogginess. Reassemble and dress individual portions as needed.
- → What can I add for extra crunch?
Sliced radishes, chopped cucumber, crispy croutons, or toasted nuts like walnuts or pecans add excellent texture. You can also include sliced avocado or crispy bacon for additional flavor dimensions.