Buffalo Chicken Salad

A refreshing and flavorful salad that combines shredded chicken, buffalo sauce, and crisp veggies for a satisfying meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked, shredded chicken Rotisserie chicken is a great shortcut!
1/2 cup buffalo sauce Adjust the amount to suit your heat tolerance.
4 cups mixed greens Spinach or arugula work well too.
1/2 cup cherry tomatoes, halved You can substitute with diced regular tomatoes.
1/4 cup red onion, thinly sliced Soak in cold water for milder flavor if preferred.
1/4 cup celery, diced Cucumber could be a lovely substitute.
1/2 cup avocado, diced A sprinkle of lime juice keeps it green longer.
1/4 cup blue cheese, crumbled Feta or goat cheese can be used instead.
2 tablespoons ranch dressing You can swap it with Greek yogurt for lighter flavor.

Method

Preparation

In a large bowl, combine the shredded chicken and buffalo sauce, ensuring every piece is thoroughly coated.
In another bowl, prepare the salad by mixing the greens, cherry tomatoes, red onion, celery, and avocado.
Top the salad with the buffalo chicken mixture, making sure to spread it evenly.
Sprinkle with blue cheese and drizzle with ranch dressing before serving.

Notes

Not shredding the chicken properly can lead to uneven flavors. Overdressing can make it soggy, so start with a little and adjust to taste. Always taste your salad as you go.