Chopped Buffalo Chicken Salad
This chopped buffalo chicken salad is creamy, crunchy deliciousness! It's the perfect hearty dinner salad or a great salad to pack for lunch. It takes less than 30 minutes to make (even faster if you use rotisserie chicken!) so it's great for busy weeknights, too!
Ingredients
For the dressing
- 1/2 cup good-quality mayonnaise
- 1 tbsp Hidden Valley Ranch Dressing Mix about half of a 1 oz. packet
- 1/2 cup buttermilk
- 2 tbsp buffalo wing sauce I love Sweet Baby Ray's!
For the buffalo chicken salad
- 1/2-1 lb. chicken breast (raw) or 2-3 cups cooked, diced
- 2 tsp coarse salt (sea salt, kosher salt)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2-3 tsp olive oil
- 3 tbsp buffalo wing sauce
- 3 romaine hearts, finely chopped
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup carrots, shredded
- 3-4 celery ribs, finely chopped
- 1/4-1/2 cup blue cheese crumbles optional, if you don't like blue cheese!
Instructions
- Cook Chicken: Pound chicken breasts to even thickness, if needed. This will allow the chicken to cook quickly and evenly. Season both sides with salt, pepper, and garlic powder. In a large skillet over medium-high, heat the oil. When the oil is hot, add chicken. Cook for 3-4 minutes, flip, and cook another 3-4 minutes until internal temp is 165°F. Set aside to cool (skip this step if using rotisserie chicken)
- Make the dressing: While the chicken is cooking, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
- Cut chicken: Cut the cooled chicken into slices or bite-sized pieces. Toss with 3 tbsp buffalo sauce.
- Assemble & Finish: Add romaine, cherry tomatoes, carrots, celery, and chopped chicken to a large serving bowl or platter.Toss the salad with the dressing and sprinkle on blue cheese crumbles, if using. Serve right away!