Buffalo Chicken Salad

by Food Hound on September 2, 2012

in Main Dishes, Meat, Salads

Post image for Buffalo Chicken Salad

Get a load of this, wing-lovers.  Grilled hot-sweet buffalo chicken, creamy ranch, all the required crudites, served up salad-style.  No deep-fryer, wet-naps, or tasteless tortilla wraps required.  If you’ve been chastised all your life for wanting to eat buffalo wings with a fork and knife because you just don’t like getting messy, or are fed up with trying to find a commercial buffalo sauce that contains only real, pronounceable ingredients, then this is for me.  I mean you.  And me 🙂

Buffalo Chicken Salad
Serves: 4
  • Ranch dressing
  • 1 garlic clove, minced
  • 1 c mayonnaise
  • ½ c buttermilk
  • 2 t apple cider vinegar
  • 1½ T buttermilk ranch seasoning (I like this one from Penzey's )
  • Kosher salt and cracked black pepper to taste
  • Buffalo sauce
  • 1 stick unsalted butter
  • 3 cloves garlic, minced
  • ½ c hot sauce (Frank's, Texas Pete, etc.)
  • 2 T chili powder
  • 2 T honey
  • Kosher salt and freshly ground pepper
  • Salad
  • 8-12 boneless, skinless chicken thighs (2-3 per person)
  • Kosher salt and freshly ground black pepper
  • 2 heads Boston lettuce or 2 romaine hearts, torn
  • 4 medium carrots, peeled and diced
  • 4 stalks celery, diced
  • 1 pint cherry tomatoes
  • 4 oz bleu, feta, or goat cheese crumbles
  1. Mix all ingredients for ranch dressing in a small bowl; cover and refrigerate until ready to serve.
  2. Season chicken thighs on both sides with salt and pepper, grill over high heat for about 5 minutes per side, or until cooked through. Let them rest a few minutes while you prepare the rest of the salad.
  3. Divide lettuce, carrots, celery and tomatoes evenly in 4 large bowls.
  4. To make the buffalo sauce, melt butter in a small saucepan over medium heat. Add garlic, and cook for about a minute. Stir in the hot sauce, chili powder, and honey. Add salt and pepper to taste. Take off heat once the sauce is heated through.
  5. Once chicken has rested for a few minutes, slice it up and toss it in a large bowl. Pour warm buffalo sauce over the chicken, and toss to coat. Divide the chicken evenly among the 4 salad bowls. Top each salad with cheese crumbles, desired amount of ranch dressing, and drizzle with the buffalo sauce left in the bowl after tossing the chicken.
Buffalo sauce is from Bobby Flay, king of sweet-spicy sauces, so you know it's amazing.



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