If you love the bold flavor of buffalo wings, you’re going to love this Buffalo Chicken Salad. It’s one of my go-to lunch salads because it’s hearty, flavorful, and anything but boring. While this recipe was inspired by a Pioneer Woman favorite, I’ve made a few simple tweaks to suit my own tastes better.
The original recipe calls for crumbled blue cheese, but that’s one flavor I can’t get behind, and I’ve officially made peace with that. Instead, I swap in feta cheese for a milder, tangy bite that pairs beautifully with the spicy chicken. I also cook the chicken in wing sauce rather than straight hot sauce, which gives the salad that classic Buffalo flavor without overpowering heat.
The result is a satisfying salad that delivers all the crave-worthy taste of Buffalo wings in a fresh, easy-to-make meal.
Ingredients
Salad greens
1 cup grape tomatoes, sliced in half
1 rib celery, diced
2 chicken breasts
1 stick butter
Ranch dressing
Feta cheese
Instructions
In a skillet, brown the chicken until no longer pink on the inside. If you have a meat thermometer, the internal temperature should reach 160 degrees F. When the chicken is done, remove it and set it aside, but keep it warm.
In a bowl, add salad greens, celery and grape tomatoes. Gotta have celery because it is a common side with wings.
In the skillet, add the buffalo wing sauce and butter. Allow the butter to melt.
Add the chicken to the buffalo sauce and coat it well.
Remove the chicken from the skillet and allow it to rest before slicing. Slice it crossways.
Place some chicken slices on top of your salad greens. Drizzle the salad with ranch dressing and feta cheese.
Buffalo Ranch Salad
Equipment
- 1 Skillet pan
Ingredients
- Salad greens for 2 people
- 1 Celery rib, diced
- 2 Chicken breasts
- 1 stick butter
- Ranch dressing
- Feta cheese
Instructions
- In a skillet, brown the chicken until no longer pink on the inside. If you have a meat thermometer, the internal temperature should reach 160 degrees F. When the chicken is done, remove it and set it aside, but keep it warm.
- In a bowl, add your salad greens, celery and grape tomatoes.
- Back in the skillet, add the buffalo wing sauce and butter. Allow the butter to melt.
- Add the chicken to the buffalo sauce and turn it to coat it well; heat through.
- Remove the chicken from the pan and slice it crossways.
- Place some chicken slices on top of your salad greens.
- Drizzle the salad with ranch dressing and feta cheese to serve.
