Save to Pinterest The first time I made this salad, it was actually supposed to be buffalo chicken wraps. I had everything prepped and ready, then realized I was completely out of tortillas. So I did what any hungry person would do and threw everything into a bowl with some romaine. That happy accident has become one of my go-to weeknight dinners ever since.
My sister came over for lunch last month and I made this for us. She took one bite and literally said 'I could eat this every single day.' Shes not wrong. The way the cool crisp lettuce plays against that spicy saucy chicken, then the blue cheese creamy tang hits you. Its just perfect balance on a spoon.
Ingredients
- Boneless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- Hot sauce: Franks RedHot is classic but any vinegar-based hot sauce works beautifully here
- Unsalted butter: Creates that silky sauce coating that clings to every bite of chicken
- Garlic powder: Adds savory depth without the raw bite of fresh garlic
- Romaine hearts: Finely chop them for that perfect forkable texture in every bite
- Celery: Essential crunch and that fresh flavor that cuts through the richness
- Red onion: A little sharpness and pop of color against the orange sauce
- Blue cheese: The creamy tangy element that makes buffalo chicken sing
- Ranch or blue cheese dressing: Choose based on your flavor preference
Instructions
- Season and prep the chicken:
- Sprinkle both sides generously with salt, pepper, and garlic powder, patting it in gently so it sticks.
- Cook to golden perfection:
- Melt butter in a skillet over medium heat and cook chicken about 5 to 6 minutes per side until golden and the internal temp reaches 165°F.
- Rest and sauce it up:
- Let the chicken rest for 5 minutes so juices redistribute, then cut into bite sized pieces and toss with hot sauce until every piece is coated.
- Build your salad base:
- In a large bowl, combine the chopped romaine, diced celery, red onion, cherry tomatoes if using, and shredded carrots.
- Bring it all together:
- Add the saucy buffalo chicken on top, sprinkle with crumbled blue cheese, drizzle with dressing, and give it a gentle toss before serving.
Save to Pinterest This was the first meal I made for myself after moving into my new apartment last fall. Sitting on boxes in the empty dining room, eating this vibrant salad with plastic forks. Somehow made the space feel like home immediately.
Make Ahead Magic
You can chop all the vegetables and store them in separate containers in the fridge up to 2 days ahead. Cook and sauce the chicken the night before, but keep it separate from the vegetables until youre ready to eat so nothing gets soggy.
Perfect Pairings
A crisp cold lager cuts through the spice beautifully, or try a chilled glass of Sauvignon Blanc if you prefer wine. For something non alcoholic, an ice cold sparkling water with lime works wonders.
Make It Your Own
This salad is incredibly forgiving and welcomes whatever you have in your crisper drawer. Sliced radishes add extra crunch and beautiful color. Chopped cucumber brings freshness. Some people love avocado slices for creaminess that plays nicely with the blue cheese.
- Grilled tofu works surprisingly well as a vegetarian alternative
- Try swapping in shredded rotisserie chicken for an even faster weeknight version
- The dressing can be made extra spicy with an additional tablespoon of hot sauce
Save to Pinterest Hope this brings a little spicy joy to your table. Sometimes the best recipes come from happy kitchen accidents.
Questions & Answers
- → How do I cook the chicken to stay tender?
Season chicken breasts with salt, pepper, and garlic powder before cooking. Melt butter in a skillet over medium heat and cook 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Allow it to rest for 5 minutes before cutting into bite-sized pieces. This resting period keeps the meat juicy.
- → Can I make this salad ahead of time?
Yes, prepare the components separately and refrigerate. Keep the cooked buffalo chicken, chopped vegetables, and dressing in separate containers for up to 2 days. Assemble the salad just before serving to maintain crispness and prevent the greens from wilting.
- → What dressing works best?
Ranch and blue cheese dressings pair excellently with the spicy chicken and crisp vegetables. For extra heat, stir an additional tablespoon of hot sauce into your chosen dressing. You can also use a lighter vinaigrette if you prefer less richness.
- → How can I make this vegetarian?
Substitute grilled or pan-fried tofu for the chicken breasts. Press the tofu first to remove excess moisture, then coat with the same seasoning and hot sauce mixture. Ensure your dressing and hot sauce are vegetarian-friendly by checking labels.
- → What substitutions work for the toppings?
Add sliced radishes or diced cucumber for extra crunch. Swap blue cheese for feta or goat cheese if preferred. Include cherry tomatoes, shredded carrots, or avocado for additional flavor and nutrition. Customize based on your preferences and available ingredients.
- → Is this salad gluten-free?
It can be made gluten-free by selecting gluten-free hot sauce and checking your ranch or blue cheese dressing labels. Many commercial dressings contain gluten, so verify the packaging. Most other ingredients are naturally gluten-free.