Pin it My roommate in college used to make Buffalo chicken wings every Sunday night, and while I loved the flavor, I hated the mess. Years later, craving that same zesty kick but wanting something I could eat with actual dignity at work, I started chopping everything into a salad. Now it is become my go-to when I want all the indulgence of wings without the sticky fingers or napkin mountain.
Last summer, I brought this to a potluck and watched three different people ask for the recipe. Something about the cool crisp romaine against the warm spicy chicken just works. One friend actually admitted she usually hates blue cheese but found herself picking out the biggest crumbles from the serving bowl.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and absorbs that buffalo coating beautifully
- Hot sauce: Franks RedHot is classic but any cayenne based sauce brings the signature vinegary heat
- Butter: Melts into the sauce creating that glossy restaurant style coating that clings to every piece
- Garlic powder: Adds a savory backbone that keeps the spice from being one note
- Romaine hearts: Sturdy enough to hold up under warm dressing without getting sad and wilted
- Celery: The classic buffalo wing partner brings essential crunch and freshness
- Red onion: Finely diced adds sharp little bites that cut through the richness
- Blue cheese: Creamy tangy crumbles are non negotiable for that authentic buffalo experience
- Ranch dressing: Dulls the heat just enough while adding creaminess to every forkful
Instructions
- Season and cook the chicken:
- Sprinkle both sides of the chicken with garlic powder, salt, and pepper, then melt butter in a skillet over medium heat. Cook the chicken about 5 to 6 minutes per side until it hits 74°C (165°F) inside and feels firm to the touch.
- Let it rest and slice:
- Set the chicken on a cutting board for 5 minutes so the juices redistribute, then cut it into bite sized pieces. Toss the warm chicken in a bowl with hot sauce until every piece is glossy and coated.
- Build your salad base:
- In a large bowl, toss together the chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots until they are evenly distributed.
- Assemble and finish:
- Add the sauced chicken to the vegetables and toss gently so the warm chicken slightly wilts the romaine. Sprinkle blue cheese crumbles over the top, drizzle with dressing, and serve right away while the chicken is still warm.
Pin it This recipe has saved me on countless nights when I want comfort food but also want to feel vaguely responsible about vegetables. Something about the combination feels indulgent and fresh at the same time.
Make It Yours
I have discovered that radishes add this incredible peppery crunch that takes the whole thing up a level. Cucumber works too, especially when it is hot outside and you need something extra cooling. Sometimes I throw in diced avocado if I want it more filling.
The Heat Factor
Hot sauce brands vary wildly in actual spice level, so taste as you go. I usually start with less sauce than I think I need and add more at the end. You can always bump up the heat but you cannot take it back once it is in there.
Serving It Up
This salad needs to be eaten right after tossing because the texture falls apart as it sits. I like to set everything out separately and let people build their own bowls at the table, especially with a group that has different spice tolerances.
- Keep some extra blue cheese on the table because people always want more
- Cold lager or chilled white wine cuts the spice perfectly
- Have extra napkins ready even without wings this stuff gets messy
Pin it There is something deeply satisfying about eating all your favorite wing flavors in salad form while actually feeling virtuous about the whole situation.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prep the vegetables and cook the chicken in advance. Store them separately in the refrigerator and assemble just before serving to keep the salad crisp.
- → What's the best way to cook the chicken for this salad?
Pan-searing boneless, skinless chicken breasts over medium heat for 5-6 minutes per side ensures even cooking. Always verify the internal temperature reaches 165°F (74°C) for food safety.
- → Can I use a different dressing?
Absolutely. While ranch and blue cheese complement the buffalo flavor perfectly, you can substitute Greek yogurt-based dressings, cilantro lime, or even a lighter vinaigrette if preferred.
- → How do I make this vegetarian?
Replace the chicken with grilled tofu, tempeh, or chickpeas tossed in the same hot sauce and butter mixture. The cooking time for these alternatives may vary, so adjust accordingly.
- → What vegetables work best for chopping?
Romaine lettuce, celery, red onion, and carrots are ideal. You can also add radishes, cucumber, bell peppers, or avocado for extra texture and nutrition.
- → Is this salad gluten-free?
The salad itself is naturally gluten-free. However, verify that your hot sauce and dressing labels confirm they're gluten-free, as some brands may contain gluten.