Buffalo Chicken Chopped Salad

The first time I made this buffalo chicken salad, it was supposed to be a quick Tuesday night dinner after work. I'd forgotten to thaw anything proper for cooking, so I threw chicken breasts in a skillet with whatever hot sauce was lurking in the fridge door. My roommate walked in, nose wrinkled at the vinegar smell, until she took her first bite and silently went back for seconds.

Last summer I made this for a backyard barbecue when it was too hot to even think about turning on the oven. My uncle, who claims to hate salad, went back for three helpings. The contrast between the fiery chicken and cold crisp vegetables hit different in that humidity.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate, otherwise you'll cut into dry meat while waiting for the thick part to finish
• 1/4 cup hot sauce: Frank's is classic but any Louisiana-style sauce works, just avoid anything too smoky or the flavor profile gets muddled
• 2 tbsp unsalted butter: The butter cuts the vinegar edge and gives the sauce that restaurant-style cling that actually coats the chicken
• 1/2 tsp garlic powder: Use powder here, not fresh garlic, it disperses evenly without any raw bite
• Salt and black pepper: Season generously before cooking, the finished sauce won't add any saltiness
• 2 large romaine hearts: Iceberg works too but romaine holds up better to the warm chicken and heavy dressing
• 2 celery stalks: The crunch is non-negotiable here, it's what makes the texture interesting against the tender chicken
• 1/4 small red onion: Soak the diced onion in cold water for 10 minutes if raw onion makes your family complain
• 1/2 cup cherry tomatoes: These are optional but I love the burst of acidity they add
• 1/2 cup crumbled blue cheese: Get the good stuff, the mild grocery store crumbles disappear into the dressing
• 1/4 cup shredded carrots: Mostly for color but they add a slight sweetness that balances the heat
• 1/3 cup ranch or blue cheese dressing: Homemade is great but store-bought works fine, just thin it with a teaspoon of water if it's too thick to toss evenly

Instructions

Season and cook the chicken:

Pat the chicken dry and season both sides with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat and cook chicken 5 to 6 minutes per side until it reaches 165°F. Let it rest on a cutting board for 5 minutes so the juices redistribute instead of running out onto your plate.

Toss with the sauce:

Cut the chicken into bite-sized pieces and toss in a bowl with the hot sauce until every piece is evenly coated. Do this while the chicken is still warm, it absorbs the sauce much better.

Prep the vegetables:

Chop the romaine into bite-sized pieces and dice the celery and red onion small enough that you get multiple textures in each forkful. Add the carrots and tomatoes if you're using them.

Assemble the salad:

Combine all the vegetables in a large bowl, add the sauced chicken, and toss gently. Top with the blue cheese crumbles and drizzle with dressing right before serving.

Save

This has become my go-to when friends come over for casual dinner and drinks. There's something about the hands-on nature of eating it that makes conversation flow easier, plus people feel like they're indulging without the heavy post-meal slump.

Making It Ahead

You can cook and sauce the chicken up to two days in advance, just reheat it gently before adding to the salad. The vegetables stay crisp if you store them separately in the refrigerator, but don't combine everything until you're ready to eat.

Customization Ideas

Sometimes I swap the blue cheese for gorgonzola if I want something sharper, or use feta when I'm craving that Mediterranean spin. The formula works with any creamy, salty cheese that can stand up to the hot sauce.

What To Serve With It

This salad is surprisingly filling on its own, but if you're feeding a crowd it pairs beautifully with simple sides. Keep everything easy since the salad is already the star.

• Cornbread or garlic knots help soak up any extra dressing
• Cold beer or crisp white wine cuts through the richness
• Fresh fruit for dessert refreshes the palate after all that spice

Save

This salad started as a pantry cleanup experiment and somehow became the most requested dish in my regular rotation. Sometimes the best recipes come from making do with what you have.

Recipe FAQs

→ How spicy is this salad?

The heat level is moderate and adjustable. Using 1/4 cup hot sauce provides a gentle warmth that's balanced by the creamy dressing and blue cheese. For more intensity, add the optional tablespoon of hot sauce to the dressing or choose a hotter sauce variety.

→ Can I make the chicken ahead of time?

Yes, cook and season the chicken up to 24 hours in advance. Store in an airtight container in the refrigerator. Toss with hot sauce just before serving to maintain the best texture. Reheat gently if desired, or serve cold over the salad.

→ What vegetables work best in this chopped salad?

Romaine provides excellent crunch and holds up well to chopping. Celery, red onion, and shredded carrots add texture and flavor contrast. Cherry tomatoes, radishes, or cucumber can be added for extra freshness. Keep pieces uniformly sized for the best eating experience.

→ Is this suitable for meal prep?

Components can be prepped separately for up to 3 days. Store chopped vegetables, cooked chicken, and dressing in separate containers. Assemble individual portions just before eating to prevent sogginess. The vegetables stay crisp when dressed right before serving.

→ What's the best way to chop the vegetables?

Use a sharp chef's knife to create uniform pieces roughly 1/4 to 1/2 inch in size. This ensures every bite contains a balanced mix of ingredients. Stack romaine leaves for efficient chopping, and dice celery and onion into small, even pieces for consistent texture.

→ Can I use rotisserie chicken instead?

Absolutely. Shred about 3 cups of rotisserie chicken and toss with the hot sauce and butter mixture warmed in a small pan. This shortcut reduces prep time to about 10 minutes. The flavors will still be delicious, though the texture will be slightly different from pan-cooked chicken breast.