Buffalo Chicken Salad
This vibrant Buffalo Chicken Salad combines a medley of fresh vegetables, creamy avocado, and tender chicken, all drizzled with spicy buffalo sauce and a cool, creamy dressing. The dish also features crispy bacon and crumbled blue cheese, delivering a delightful balance of textures and flavors. Ideal as a satisfying main dish or a crowd-pleasing side for game day, this salad is as delicious as it is nutritious.
Ingredients
- Romaine lettuce chopped
- Chicken breasts thinly sliced
- Bacon strips chopped
- Avocado sliced
- Corn kernels
- Shredded carrots
- Diced celery
- Diced green onions
- Blue cheese or feta cheese crumbled
- Tortilla strips
- Olive oil
- Paprika
- Onion powder
- Garlic powder
- Salt and black pepper
- Buffalo sauce
- Sour cream
- Blue cheese or ranch dressing
Instructions
- Begin by cooking the chopped bacon in a large skillet over medium heat until it becomes crisp and the fat has rendered, which should take about 5 minutes. Remove the bacon using a slotted spoon and set it aside. Leave approximately two tablespoons of rendered bacon fat in the pan.
- While the bacon is cooking, season the sliced chicken with olive oil, paprika, onion powder, garlic powder, salt, and pepper. Toss the chicken to ensure it is evenly coated with the seasonings.
- In the same skillet, add a bit more oil if needed and heat it over medium heat. Once the pan is hot, cook the seasoned chicken for 4 to 6 minutes on each side, or until it is golden and thoroughly cooked. After cooking, let the chicken rest for about 5 minutes before chopping it into 1-inch pieces.
- Whisk together the buffalo sauce, sour cream, and blue cheese dressing in a medium-sized bowl, reserving about ½ cup of the mixture for later use as dressing.
- Add the chopped chicken to the buffalo sauce mixture, tossing to coat the chicken evenly, and set it aside.
- To assemble the salad, use the chopped romaine lettuce as the base, then layer the chicken, sliced avocado, corn, shredded carrots, diced celery, green onions, blue cheese, tortilla strips, and crispy bacon. Drizzle the reserved dressing over the top and serve immediately.
Notes
For optimal texture and freshness, serve the salad immediately after assembling.
Leftover chicken can be stored separately in an airtight container in the refrigerator for up to 4 days.
Leftover chicken can be stored separately in an airtight container in the refrigerator for up to 4 days.