buffalo chicken salad
This Buffalo Chicken Salad combines spicy, tangy buffalo chicken with crisp greens, crunchy vegetables, and a creamy dressing. It’s a perfect meal for anyone looking for a flavorful, healthy option.
Equipment
- 1 oven or air fryer
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 baking sheet or air fryer basket
Ingredients
- 2 cups cooked and shredded chicken (about 1 pound raw chicken breast)
- 1/2 cup buffalo sauce Adjust according to your spice preference.
- 4 cups mixed salad greens (e.g., romaine, spinach)
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Diced.
- 1/2 cup celery Diced.
- 1/2 cup shredded carrots
- 1/4 cup blue cheese crumbles
- 1/4 cup ranch or blue cheese dressing Serve extra on the side if desired.
- salt and pepper To taste.
Instructions
- Preheat the oven to 400°F (200°C) or your air fryer to 375°F (190°C).
- Place the raw chicken breasts on a baking sheet or in the air fryer basket. Season with salt and pepper.
- Bake in the oven for 20 minutes or air fry for 15 minutes, until the chicken is cooked through. Allow it to cool slightly and then shred it with two forks.
- In a mixing bowl, toss the shredded chicken with buffalo sauce until evenly coated.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, celery, and shredded carrots.
- Top the salad with the buffalo chicken, adding blue cheese crumbles.
- Drizzle ranch or blue cheese dressing over the top and toss gently to combine before serving.
Notes
Adjust the amount of buffalo sauce according to your spice preference.
Serve with extra dressing on the side if desired.
This salad can be prepared in advance; just store the ingredients separately to keep them fresh until serving.
For a healthier option, consider using Greek yogurt mixed with buffalo sauce as a dressing.