Save The first time I made this salad was on a sweltering July afternoon when cooking anything felt like a punishment. I had leftover chicken from weekend grilling and a fridge full of vegetables that needed using. Something about the crunch of cold romaine against that spicy buffalo sauce just clicked. Now it is my go to when I want dinner to feel indulgent but still light enough for summer weather.
Last Super Bowl Sunday my sister declared she was done with heavy appetizers but still wanted something that felt like game day food. This salad appeared on the table and disappeared faster than the actual wings. The best part was watching everyone customize their heat level with extra hot sauce at the table.
Ingredients
- 2 boneless skinless chicken breasts: Let them come to room temperature before cooking for even results
- 1/4 cup hot sauce: Frank RedHot is classic but any vinegar based sauce works beautifully
- 2 tbsp unsalted butter: This cuts the vinegar heat and creates that restaurant style coating
- 1/2 tsp garlic powder: Adds depth without the raw bite of fresh garlic
- Salt and black pepper: Be generous here since the chicken is the main flavor carrier
- 2 large hearts of romaine lettuce: Finely chopped creates the perfect texture for every forkful
- 2 celery stalks diced: That classic crunch that buffalo wings usually have as a side
- 1/4 small red onion finely diced: Soak in ice water for 10 minutes if you want it milder
- 1/2 cup cherry tomatoes halved: Optional but they add these bright pops of freshness
- 1/2 cup crumbled blue cheese: The creamy tang that balances the heat perfectly
- 1/4 cup shredded carrots: Mostly for color but a little sweetness never hurts
- 1/3 cup ranch or blue cheese dressing: Homemade is best but store bought works in a pinch
- 1 tbsp hot sauce: For the dressing if you like things extra spicy
Instructions
- Season and cook the chicken:
- Pat the chicken dry and season both sides generously with salt pepper and garlic powder. Melt butter in a skillet over medium heat and cook chicken 5 to 6 minutes per side until golden and the internal temperature reaches 165 degrees F.
- Let it rest and slice:
- Remove chicken from the pan and let it rest for 5 minutes so the juices redistribute. Cut into bite sized pieces about half inch cubes work best for salad texture.
- Coat with hot sauce:
- Toss the warm chicken pieces with hot sauce in a bowl until every piece is glossy and coated. The residual heat helps the sauce adhere better than cold chicken would.
- Prep your vegetables:
- While chicken cooks chop the romaine into bite sized pieces and dice celery red onion and carrots. Keep everything cold until assembly time for maximum crunch.
- Build the salad base:
- In a large bowl combine romaine celery onion tomatoes and carrots. Toss gently to distribute all the vegetables evenly.
- Add the warm chicken:
- Scatter the sauced chicken over the top while it is still slightly warm. The contrast of hot spicy chicken against cold crisp lettuce is the whole point.
- Finish with blue cheese:
- Sprinkle crumbled blue cheese over the salad right before serving so it stays distinct and does not melt into the dressing.
- Dress and serve immediately:
- Drizzle with ranch or blue cheese dressing and give everything one final gentle toss. Serve right away while the chicken still has some warmth.
Save This recipe started as a way to use up leftover takeout wings but somehow evolved into something I actually prefer to the original. My husband now requests it for weeknight dinners more often than any pasta or stir fry I make.
Making It Your Own
Grilled tofu works surprisingly well as a vegetarian alternative just press it really well first so it absorbs that buffalo sauce. I have also used rotisserie chicken in a pinch which cuts the active time down to almost nothing. The key is whatever protein you choose needs to hold onto that sauce.
Perfect Pairings
Cold beer is the obvious choice but a crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For a non alcoholic option try sparkling water with plenty of lime. The bubbles cleanse the palate between spicy bites.
Meal Prep Secrets
Chop all your vegetables at the start of the week and store them in separate containers. The chicken stays good for three days in the refrigerator. Keep the dressing and blue cheese separate until the moment you eat.
- Store the chicken and vegetables in different containers
- Wait to add the blue cheese until serving time
- The sauce soaks into overnight leftovers making them even better
Save Hope this brings as much joy to your table as it has to mine over the years. Some recipes are just keepers.
Recipe Help
- → Can I make this salad ahead of time?
The salad components can be prepared separately up to 4 hours ahead. Keep the chopped vegetables, cooked buffalo chicken, and dressing in separate containers. Assemble just before serving to maintain crispness and prevent the salad from becoming soggy.
- → What can I substitute for blue cheese?
You can use crumbled feta, goat cheese, or even sharp cheddar for different flavor profiles. For a dairy-free option, try nutritional yeast or crispy bacon bits for added flavor and texture.
- → How do I make this vegetarian?
Substitute the chicken with grilled or pan-fried tofu, tempeh, or chickpeas. Season and cook your chosen protein with the same hot sauce and butter mixture for an equally satisfying and protein-rich meal.
- → Is this salad gluten-free?
Yes, it can be gluten-free if you use a certified gluten-free hot sauce and gluten-free dressing. Always check packaged ingredient labels, as some hot sauces and ranch dressings may contain gluten or be processed in gluten facilities.
- → What's the best way to cook the chicken for this salad?
Pan-searing boneless chicken breasts over medium heat for 5-6 minutes per side ensures even cooking and allows proper browning. Check that the internal temperature reaches 165°F (74°C). Letting the chicken rest for 5 minutes before cutting keeps it moist and tender.
- → Can I use rotisserie chicken instead?
Absolutely. Shred rotisserie chicken and quickly toss it with hot sauce and melted butter to achieve the buffalo-style coating. This makes the salad even faster to prepare while maintaining authentic flavor.