Buffalo Chicken Chopped Salad
This Buffalo Chicken Chopped Salad combines grilled chicken with fresh veggies and tangy buffalo sauce for a deliciously healthy meal!
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!
Notes
This salad is great for meal prep and can be stored in the fridge for up to 2 days.