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Buffalo Chicken Salad

Buffalo Chicken Salad -
Parker Feierbach

Would you think we were crazy if we wanted to eat a SALAD while watching sports? We don't even care, because this buffalo chicken salad has it all. It's the best way to eat your buffalo chicken wings, covered in a homemade ranch dressing, with all of our favorite sides. Bonus, no saucy orange fingers! 

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Yields: 4 servings
Prep Time: 0 hours 30 mins
Total Time: 1 hour 0 mins
For the chicken
1 c.

buffalo sauce

2 tbsp.


Juice of 1 lime 

1 tsp.

garlic powder

1/2 tsp.

onion powder 

Kosher salt

Freshly ground black pepper

1 1/2 lb.

boneless skinless chicken breasts (about 3 breasts)

1 tbsp.

extra-virgin olive oil

For the dressing
1/2 c.


1/2 c.

sour cream

1/2 c.



cloves garlic, minced

1/4 c.

freshly chopped parsley

2 tbsp.

freshly chopped dill

2 tbsp.

freshly chopped chives

1 1/2 tsp.

kosher salt

1/2 tsp.

freshly ground black pepper

1/2 tsp.

onion powder

Pinch of cayenne pepper

For the salad
4 c.

chopped romaine

2 c.

baby spinach


stalks celery, sliced


carrot, cut into matchsticks


Persian cucumber, cut into half moons


avocado, sliced


red onion, thinly sliced 

1 c.

halved cherry tomatoes

3/4 c.

blue cheese crumbles

  1. Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours. 
  2. In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips. 
  3. Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use. 
  4. Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.

Parker Feierbach
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Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)
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