Buffalo Chicken Salad Recipe

Assembled buffalo chicken chopped salad made with Romaine lettuce topped with creamy buffalo sauce coated chicken, avocado, corn, carrots, celery, green onions, blue cheese, tortilla strips, cooked bacon, and drizzled with creamy ranch dressing.

5 from 4 votes

This delicious restaurant-quality Buffalo Chicken Salad Recipe is packed with flavor and tons of healthy ingredients like crunchy veggies, avocado, chopped chicken, and crumbled bleu cheese. Drizzled with creamy buffalo sauce and ranch dressing, it’s the perfect main dish salad or game-day side dish.

Prep Time30

Cook Time12

Total Time42

Course: Chicken, Dinner, Lunch, Main Course, Salad

Cuisine: American

Keyword: Buffalo Chicken Chopped Salad, Buffalo Chicken Salad, Buffalo Chicken Salad Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

4 strips bacon chopped
1 pound chicken breasts thinly sliced
2 tablespoon olive oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ cup buffalo sauce
½ cup sour cream
¼ cup blue cheese dressing or ranch dressing
6 cups Romaine lettuce chopped
1 large avocado sliced
½ cup corn
½ cup shredded carrots
½ cup celery diced
½ cup green onions diced
½ cup blue cheese or feta cheese, crumbled
½ cup tortilla strips
½ cup ranch dressing

US Customary - Metric

Instructions

Add the bacon to a large skillet set over medium heat and cook until crisp and the fat rendered, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of rendered bacon grease in the pan.
Meanwhile, Combine the chicken, olive oil, paprika, onion powder, garlic powder, salt, and pepper in a medium bowl.
Set the same skillet that was used to cook the bacon over medium heat (add additional oil if necessary). Once hot, cook the chicken for 4-6 minutes on both sides or until golden and cooked through.
Let the chicken rest for 5 minutes then chop it into 1-inch pieces.
Whisk the buffalo sauce, sour cream, and blue cheese dressing together in a medium bowl. (Reserve about 1/2 cup if you’d like to use it for dressing.)
Add the chicken, toss to coat, and set aside.
Assemble the salads using the lettuce as a base, followed by the chicken, avocado, corn, carrots, celery, green onions, blue cheese, tortilla strips, cooked bacon, and dressing in whatever order you like then serve.

Notes

This salad is best served immediately after assembling.
Store leftover chicken separately in an airtight container in the refrigerator for up to 4 days.

Nutrition