Main Dishes Salads

Buffalo Chicken Salad

There’s something magical about the combination of buffalo sauce and chicken, be it crispy or grilled. But then you add the blue cheese and celery, and it’s over; you’ve died and gone to flavor heaven. The spicy and tangy buffalo sauce pairs so well with chicken. The creamy and sharp blue cheese cools down the spice, and the crunchy celery brings it all together in a perfect balance.

There are so many variations on this punchy and tangy flavor combination, from wings to dips to soups. A salad is a natural addition. This recipe is a take on a buffalo chicken salad I used to order at a restaurant, before they changed their recipe. The roasted red peppers and corn add a rich, sweet, and smoky addition to the salad that make the recipe a must have.

Buffalo Chicken Salad

Ingredients:
1 lb Chicken Breasts
¼ Cup Wing Sauce
2 Heads of Romaine
4 Green Onions
1 Roasted Red Pepper
1 Cup Corn (Frozen or fresh. Don’t use canned. The texture is off.)
½ Cup Blue Cheese Dressing
1. Grill the chicken breasts, until fully cooked. (Don’t forget to season them first. We used Cajun seasoning, but salt and pepper will be just fine.) Let the chicken rest for 10 minutes, and then slice.
2. Add the chicken and wing sauce to a medium sized bowl, and toss until well coated.
3. Chop the lettuce into bite-sized pieces, and distribute equally into 4 bowls.
4. Slice the roasted red pepper into thin strips.
5. Chop the green onion into about ¼ inch pieces.
6. Assemble the salad by adding ¼ of each of the ingredients to the bed of lettuce.
7. Top with 2 tablespoons Blue Cheese Dressing. Serve and enjoy!

Author: Simply Playful Fare
Ingredients
  • 1 lb Chicken Breasts
  • ¼ Cup Wing Sauce
  • 2 Heads of Romaine
  • 4 Green Onions
  • 1 Roasted Red Pepper
  • 1 Cup Corn (Frozen or fresh. Don’t use canned. The texture is off.)
  • ½ Cup Blue Cheese Dressing
Instructions
  1. Grill the chicken breasts, until fully cooked. (Don’t forget to season them first. We used Cajun seasoning, but salt and pepper will be just fine.) Let the chicken rest for 10 minutes, and then slice.
  2. Add the chicken and wing sauce to a medium sized bowl, and toss until well coated.
  3. Chop the lettuce into bite-sized pieces, and distribute equally into 4 bowls.
  4. Slice the roasted red pepper into thin strips.
  5. Chop the green onion into about ¼ inch pieces.
  6. Assemble the salad by adding ¼ of each of the ingredients to the bed of lettuce.
  7. Top with 2 tablespoons Blue Cheese Dressing. Serve and enjoy!
Serving size: 544 g Calories: 468 Fat: 25.6 g Carbohydrates: 22.2 g Protein: 39.5 g

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What’s your favorite kind of salad?  Let us know in the comments section!

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