Buffalo Chicken Salad Recipe

Rating 5.0
| 1
| Last Updated on February 27, 2024
This Buffalo chicken salad is a big, spicy salad. If you have leftovers, just add some chicken broth, tomatoes and tortilla chips and you are on your way to a delicious tortilla soup.
Utensils Dinner
Globe New American
17
ingredients
6
steps
50
minutes
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Chef Susie
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
8
2 cup(s)
chicken broth
1 cup(s)
white wine
1 cup(s)
water
3
boneless, skinless chicken breasts, cut into 1”-2” cubes
1/2 cup(s)
Buffalo sauce
4 cup(s)
salad greens (such as mix of baby spinach, romaine, and red leaf lettuce)
2
celery stalks, ribbed and rough chopped
2
carrots, peeled and shredded
1/2 cup(s)
cherry tomatoes, sliced into halves
1/2
red bell pepper, sliced and seeded
1/2 cup(s)
scallions, chopped
1 cup(s)
shredded sharp cheddar cheese
1/2 cup(s)
crumbled blue cheese, optional
2 tbsp
non-fat plain Greek yogurt
2 tbsp
sour cream
salt and pepper, to taste
1
avocado, peeled, pitted and sliced
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Directions 6 steps | 50 Minutes

Step 1

Poach the chicken. In a large saucepan combine the chicken broth, white wine and water. Bring the poaching liquid to a boil over medium-high heat. 

 

Buffalo Chicken Salad Recipe: Poach the chicken.  
Step 2

Add the chicken cubes and reduce heat to medium and poach until thoroughly cooked, about 15 minutes. The largest pieces should reach at least 165°F on an instant-read thermometer. 

Buffalo Chicken Salad Recipe: Add the chicken cubes and reduce heat to medium and poach until thoroughly cooked, about 15 minutes.
Step 3

Drain the poaching liquid through a strainer into a medium storage container and save it for future use in soups or stews. Transfer the cooked chicken to a large salad bowl.

Buffalo Chicken Salad Recipe: Drain the poaching liquid through a strainer into a medium storage container and save it for future use in soups or stews.
Step 4

Add the Buffalo sauce, salad greens, chopped celery, shredded carrots, cherry tomatoes, sliced bell peppers, chopped scallions, shredded cheddar cheese, crumbled blue cheese, Greek yogurt and sour cream.

Buffalo Chicken Salad Recipe: Add the Buffalo sauce, salad greens, chopped celery, shredded carrots, cherry tomatoes, sliced bell peppers, chopped scallions, shredded cheddar cheese, crumbled blue cheese, Greek yogurt and sour cream.
Step 5

Toss until evenly coated and season with salt and pepper, to taste. 

Buffalo Chicken Salad Recipe: Toss until evenly coated and season with salt and pepper, to taste.
Step 6

Serve with sliced avocado. Enjoy!

Buffalo Chicken Salad Recipe: Serve with sliced avocado.
Nutrition Per Serving
View All
CALORIES
333
FAT
15.9 g
PROTEIN
32.1 g
CARBS
10 g
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1 Comments
1 Comments
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Jessica S.

Jessica

21 Jul 2022

This salad is truly a full meal....even my husband agreed with that! Loved the sliced avocados for the finishing touch! Yum!

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