Save The first time I made this salad, I was trying to use up leftover chicken from a weekend cookout and ended up creating something my family now requests weekly. There is something about the cool crunch of romaine against spicy, buttery buffalo chicken that just works. My husband actually said this was the best salad he had ever eaten, which is high praise coming from someone who used to think salad was just rabbit food.
Last summer, I brought this to a potluck and watched three people ask for the recipe before they even finished their first bowl. The way the blue cheese melts slightly against the warm chicken is pure magic.
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Ingredients
- Chicken breasts: Boneless and skinless works best here, but thighs are delicious too if you want more richness
- Hot sauce: Franks RedHot is classic, but any cayenne-based sauce will give you that authentic buffalo flavor
- Unsalted butter: This creates that silky restaurant style coating on the chicken, salted butter makes it too salty with the hot sauce
- Romaine hearts: Hearts are sweeter and crunchier than whole heads, worth the extra pennies
- Blue cheese: Get the good stuff, creamy gorgonzola works too if blue cheese is too intense
- Ranch dressing: Homemade is best but store bought is fine, just do not use the light version
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Instructions
- Season and cook the chicken:
- Pat the chicken dry and season generously with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat and cook chicken about 6 minutes per side until golden and cooked through.
- Rest and slice the chicken:
- Let the chicken rest for 5 minutes so the juices redistribute, then cut into bite sized pieces. Toss immediately with hot sauce in a bowl until every piece is glossy and coated.
- Prep all the vegetables:
- While the chicken cooks, chop the romaine into bite sized pieces and dice the celery, red onion, and carrots. Keep everything cold and crisp until assembly time.
- Build your salad bowl:
- Pile the romaine high in a large bowl, then arrange the celery, onion, carrots, and tomatoes on top. Add the warm buffalo chicken and scatter the blue cheese over everything.
- Dress and serve immediately:
- Drizzle with ranch dressing and toss gently at the table so everyone gets those perfect bites of spicy chicken and cool veggies.
Save This became our go to dinner after baseball practice last spring, something the whole family would actually agree on without complaining.
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Making It Your Own
Sometimes I add radishes for extra crunch or swap in grilled tofu for a vegetarian version that still satisfies that buffalo craving. The beauty of chopped salad is that almost anything works.
Perfect Pairings
A cold lager cuts through the heat beautifully, and a chilled glass of Sauvignon Blanc brings out the brightness in the vegetables. My kids love it with a side of garlic bread.
Meal Prep Magic
This salad actually keeps well if you store the components separately and dress it right before eating. The chicken reheats beautifully and tastes even better the next day.
- Keep the dressing on the side until serving time
- Store the chicken and vegetables in separate containers
- Wait to add the blue cheese until you are ready to eat
Save Hope this brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this dish ahead of time?
Prepare the vegetables and dressing up to a day in advance. Store them separately in airtight containers. Cook and toss the chicken with hot sauce just before serving to maintain optimal texture and prevent the vegetables from becoming soggy.
- → What's the best way to get the crispiest chicken?
Pat the chicken breasts dry before seasoning. Cook over medium heat in melted butter to develop a golden exterior. Let the cooked chicken rest for 5 minutes before cutting into pieces. Toss with hot sauce immediately after cutting while still warm.
- → Can I adjust the spice level?
Absolutely. Start with less hot sauce in the buffalo coating and taste as you go. Add hot sauce gradually until you reach your desired heat level. You can also reduce the amount in the dressing or serve extra sauce on the side for those who prefer more kick.
- → What vegetarian alternatives work well?
Grilled or baked tofu cubes tossed in buffalo sauce make an excellent plant-based substitute. Alternatively, try cauliflower florets roasted until crispy, then coated with the hot sauce mixture. Both options absorb the buffalo flavor beautifully.
- → How should I store leftovers?
Keep components separated if possible. Store the chicken, vegetables, and dressing in individual airtight containers in the refrigerator. The chicken stays fresh for 3-4 days, while cut vegetables are best used within 2 days. Assemble fresh portions when ready to eat.
- → Can I use a different lettuce?
Iceberg or green leaf lettuce work as alternatives, though romaine offers the best crunch and holds up well to the heavy buffalo chicken. For more nutrients, try mixing in spinach or kale, but keep romaine as the base for texture.
