It’s that delightful time of year when the sun hangs a little longer in the sky, the smell of grilled food wafts through the air, and family gatherings become commonplace. I remember the first summer that I hosted barbecues in my backyard; the laughter, the crisp crackle of the grill, and every bite tasting like sunshine. One standout dish that has always brought smiles around the table is my Buffalo Chicken Chopped Salad. It’s vibrant, filling, and packed with flavor—everything I love in a salad, especially on those hot evenings when turning on the oven is off the table.
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: Toss everything together with ease!
- Family favorite: This salad has nostalgic vibes and appeals to everyone!
- Comforting flavors: The spicy buffalo chicken combined with fresh veggies is simply delicious.
- Budget-friendly: It uses everyday ingredients that won’t break the bank.
Ingredients
Here’s what you’ll need:
- Boneless, skinless chicken breasts for protein-packed goodness.
- Kosher salt and pepper for seasoning.
- Garlic powder adds depth to the flavor profile.
- Buffalo wing sauce, I adore Frank’s RedHot for that perfect kick!
- Chopped carrots for a touch of sweetness.
- Chopped celery for that satisfying crunch.
- Seedless cucumber, a refreshing addition to balance out the spice.
- Chopped romaine hearts to form the lovely base of our salad.
- Green onions for a pop of color and flavor.
- Crumble some blue cheese for that classic buffalo chicken taste.
- Chopped cilantro for freshness.
- Chopped chives to add a delicate onion flavor.
- Ranch dressing for drizzling and taste-bud coaxing!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking!
First things first, preheat your grill to the highest setting. Sure, you can bake or sauté the chicken, but grilling adds that amazing smoky flavor that I just love. Season the chicken all over with salt, pepper, and garlic powder. Don’t forget to drizzle a little buffalo wing sauce on the chicken too; we want to build that flavor right from the start!
Now, grill the chicken for about 5 to 6 minutes on each side. You want it cooked through with an internal temperature of 165 degrees F. A meat thermometer is your best friend here—avoiding any guesswork means juicy chicken every time! Once it’s grilled to perfection, let it rest a bit while you chop up the fresh veggies.
Chop the carrots, celery, cucumbers, and green onions. Place the chopped romaine in a large bowl; I prefer evenly-sized chunks, so it all mixes beautifully. Mix in the cilantro and chives, season lightly with salt and pepper, and give it a toss.
Slice or chop your grilled chicken (your choice) and toss it with a few tablespoons of wing sauce before adding it to the salad bowl. Finally, drizzle the whole mixture with ranch dressing and some more wing sauce if you dare. Serve it up and enjoy the smiles around the table!
Pro Tips for Making This Recipe
- To prevent the chicken from drying out, allow it to rest before slicing.
- Enjoy a creamy texture? Use extra ranch dressing or substitute for a yogurt-based dressing.
- If you’re cooking for a crowd, feel free to double the ingredients and keep the salad crisp by dressing it just before serving.
How to Serve
This salad is excellent on its own but pairs beautifully with grilled corn on the cob or warm garlic bread. Want a full meal? Consider including some homemade coleslaw or sweet potato fries for a heartier dinner plate. Perfect for summer barbecues, potlucks, or even a fun casual lunch with friends, this salad really shines. For that extra touch, garnish with some extra chopped cilantro on top!
Make Ahead and Storage
Leftovers are best enjoyed within 2 days. Store in an airtight container in the fridge; it will stay fresh. I find that the flavors meld beautifully overnight, making it taste even better the next day! However, if you’re thinking about freezing, I suggest you keep the dressing separate and add it fresh right before serving.
FAQ
- Can I make this gluten-free? Absolutely! All the ingredients listed are naturally gluten-free; just double-check your dressing.
- What if I don’t have blue cheese? You can easily substitute with feta or omit the cheese altogether if desired!
- Can I use an air fryer instead? Yes! Air frying can give a similar effect with less fat. Just season and cook until the chicken reaches the right temperature!
Cooking is just as much about creating memories as it is about the food itself. I hope this Buffalo Chicken Chopped Salad brings joy to your table, just as it does to mine. If you try it out, I’d love to hear how it turns out—share your thoughts with me!
Buffalo Chicken Chopped Salad
Equipment
- Grill
- Meat Thermometer
- Cutting board
- Large Bowl
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts
- kosher salt and pepper to taste
- garlic powder to taste
- buffalo wing sauce e.g., Frank's Red Hot
Vegetables
- 4 carrots peeled and chopped
- 4 celery stalks chopped
- 1 seedless cucumber peeled and chopped
- 8-10 cups chopped romaine hearts
- 4 green onions thinly sliced
Toppings
- ½ cup crumbled blue cheese
- ½ cup chopped cilantro
- ¼ cup chopped chives
Dressing
- ranch dressing for serving
Instructions
- Preheat your grill to the highest setting.
- Season the chicken with salt, pepper, garlic powder, and drizzle with wing sauce.
- Grill the chicken for 5-6 minutes on each side until internal temperature reaches 165°F.
- Let the chicken rest while you chop the vegetables.
- In a large bowl, combine chopped carrots, celery, cucumber, romaine lettuce, green onions, cilantro, and chives. Season with salt and pepper.
- Slice or chop the chicken, toss with wing sauce and add to the salad.
- Drizzle with ranch dressing and more wing sauce if desired. Serve!