If you’re a fan of buffalo chicken wings but trying to eat better, this Buffalo Chicken Salad is the perfect solution! Tender, juicy chicken breast is coated in a flavorful buffalo sauce and baked to perfection, then tossed with fresh veggies and a tangy buffalo ranch dressing. It’s got all the bold, spicy flavors you crave, without the guilt of deep-fried wings.
What I love about this recipe is how easy it is to make. The buffalo sauce comes together in just a few minutes with simple ingredients like Frank’s hot sauce, honey, paprika, and salt. And instead of frying the chicken, we bake it in the oven until it’s nice and crispy on the outside and juicy on the inside.
Want to Save This Recipe?
Enter your email below, and we’ll send it directly to you. Plus, you’ll get amazing recipes sent to you daily.
By submitting this form, you consent to receive emails from Recipes Simple.
When you take a bite of this Buffalo Chicken Salad, you’ll be amazed at how satisfying it is. The combination of tender chicken, crunchy veggies, and tangy dressing is just perfect. I especially love the shredded carrots and diced cucumbers because they add a nice freshness and crunch to the salad.
If you’re not a fan of blue cheese, feel free to leave it out or swap it for another type of cheese like feta or goat cheese. And if you want to make the salad even heartier, you could add some chopped avocado for a bit of creaminess and healthy fat.
This Buffalo Chicken Salad is the perfect lunch or dinner option when you’re looking for something light but filling. It’s great for meal prepping too – just store the chicken, veggies, and dressing separately and assemble the salad when you’re ready to eat.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Frank’s hot sauce: This classic hot sauce is a must in buffalo chicken recipes. It has a tangy, vinegary flavor that pairs perfectly with the honey and paprika in the sauce. Feel free to use a different hot sauce if you prefer.
- Honey: A little bit of honey helps balance out the heat of the hot sauce and adds a touch of sweetness to the buffalo sauce. You could also use maple syrup or agave nectar if you prefer.
- Paprika: Paprika adds a nice smoky flavor to the buffalo sauce. I like to use smoked paprika for extra flavor, but regular paprika works just fine too.
- Buttermilk ranch dressing: The tangy, creamy flavor of ranch dressing is the perfect complement to spicy buffalo chicken.
- Chicken breast tenders: I like to use chicken tenders in this recipe because they cook quickly and evenly in the oven. If you can’t find tenders, you can use boneless, skinless chicken breasts cut into ¾-inch thick pieces.
- Romaine lettuce: Romaine is my go-to lettuce for this salad because it’s sturdy enough to hold up to the toppings and dressing. You could also use mixed greens, spinach, or butter lettuce.
- Carrot: You can use a box grater or a food processor to shred the carrot quickly.
- Cucumber: I love the cool, crunchy texture of diced cucumber in this salad. If you’re not a fan of cucumber, you could swap it out for another crunchy veggie like celery or bell pepper.
- Red onion: The sharp, pungent flavor of red onion pairs perfectly with the bold flavors of buffalo chicken. If you find raw onion too strong, you can soak the diced onion in cold water for a few minutes to mellow out the flavor.
- Cherry tomatoes: Cherry tomatoes add a burst of freshness and acidity to the salad. You could also use diced Roma tomatoes or grape tomatoes if that’s what you have on hand.
- Dill weed: A sprinkle of dried dill weed adds a nice herbal flavor to the salad. If you have fresh dill, you can use that instead – just use about 1 tablespoon of chopped fresh dill.
- Blue cheese: Crumbled blue cheese is a classic topping for buffalo chicken, but it’s totally optional in this salad. If you’re not a fan of blue cheese, you can leave it out or swap it for another type of cheese like feta or goat cheese.
How To Make Buffalo Chicken Salad
Start by preheating your oven to 400ºF. While the oven is heating up, let’s make the buffalo sauce.
In a small bowl, whisk together Frank’s red hot sauce, honey, paprika, and salt until well combined. The honey might take a little bit of stirring to incorporate, but keep at it until the sauce is smooth.
Now, let’s make the buffalo ranch dressing. Pour 2 tablespoons of the buffalo sauce into a separate bowl and whisk in the buttermilk ranch dressing until smooth. Pop the dressing in the fridge until you’re ready to use it.
Place the chicken tenders on a baking sheet lined with parchment paper. This will help prevent the chicken from sticking and make for easy cleanup. Using a pastry brush or spoon, brush the remaining buffalo sauce all over the chicken, making sure it’s evenly coated.
Bake the chicken in the preheated oven for about 10 minutes, or until it’s cooked through and no longer pink in the center. The exact cooking time will depend on the thickness of your chicken pieces, so keep an eye on it.
Once the chicken is done, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute and make the chicken even more tender. After resting, slice the chicken into bite-sized pieces.
Now it’s time to assemble the salad! In a large bowl, combine the shredded romaine lettuce, shredded carrot, diced cucumber, diced red onion, halved cherry tomatoes, and dill weed. Toss everything together until well mixed.
Top the salad with the sliced buffalo chicken and crumbled blue cheese (if using). Drizzle the buffalo ranch dressing over the top of the salad, and serve immediately.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts in this recipe. Just keep in mind that thighs may take a bit longer to cook through, so adjust the cooking time accordingly.
Can I use a different type of cheese?
Definitely! If you’re not a fan of blue cheese, you can swap it out for crumbled feta, goat cheese, or even shredded cheddar or Monterey Jack. Or, you can leave the cheese out altogether if you prefer.
Substitutions and Variations
- Make it a wrap. Instead of serving the salad in a bowl, wrap it up in a large tortilla or lettuce leaf for a portable, handheld meal.
- Make it a BBQ chicken salad. Substitute barbecue sauce for the buffalo sauce in this recipe and you have a whole new salad!
- Make it even lighter. Use a low-carb ranch dressing or make your own with Greek yogurt and herbs.
Make-Ahead, Storing and Freezing
Make Ahead: You can prepare the buffalo sauce and ranch dressing up to 3 days in advance and store them in separate airtight containers in the fridge. The veggies can also be prepped ahead of time and stored in the fridge until you’re ready to assemble the salad.
Store: If you have leftover salad, store the chicken, veggies, and dressing separately in airtight containers in the fridge. The chicken and veggies will keep for up to 3 days, while the dressing will keep for up to 1 week.
Freeze: I don’t recommend freezing this salad, as the veggies will become soggy and the dressing will separate when thawed. However, you can freeze the cooked buffalo chicken for up to 3 months. Just thaw it in the fridge overnight and reheat it in the microwave or oven before adding it to the salad.
Don’t miss out on more easy salad recipes like this Mexican Bean Salad, Beef Taco Salad, and Watermelon Cucumber Salad.
Recipe Tips
- For a vegetarian version of this salad, you can swap the chicken for roasted cauliflower or crispy tofu. Just toss the veggies or tofu with the buffalo sauce and bake until crispy.
- If you’re not a fan of spicy food, you can adjust the amount of hot sauce in the buffalo sauce to your liking. Start with a little less and add more to taste.
- To make this salad even heartier, you can add some cooked quinoa or brown rice to the mix. It’ll add some extra fiber and protein to keep you feeling full.
- If you’re meal prepping this salad, wait to add the dressing until just before serving. This will help keep the veggies nice and crisp.
This Buffalo Ranch Chicken Salad is a must-try for anyone who loves the flavors of buffalo chicken wings. With juicy baked chicken, fresh veggies, and a tangy buffalo ranch dressing, it’s a delicious meal that you can feel good about eating!
Buffalo Chicken Salad Recipe
This Buffalo Chicken Salad features baked tender chicken breasts tossed in a flavorful buffalo sauce, fresh veggies, and buffalo ranch dressing.
Preheat oven to 400ºF.
To make buffalo sauce, combine the hot sauce, honey, paprika, and salt in a small bowl.
To make the buffalo ranch dressing, combine two tablespoons of sauce with ranch dressing and refrigerate until ready to use.
Place chicken on a parchment-lined baking sheet and brush with remaining buffalo sauce.
Bake in preheated oven for about 10 minutes until the chicken is done. (Should reach an internal temperature of 165°F.)
Remove from oven and let rest 5-10 minutes, then slice.
Combine the chicken with lettuce, carrot, cucumber, onion, cherry tomatoes, dill weed, blue cheese (or your favorite cheese), and top with buffalo ranch.
If you have leftover salad, store the chicken, veggies, and dressing separately in airtight containers in the fridge. The chicken and veggies will keep for up to 3 days, while the dressing will keep for up to 5 days.
Calories: 359kcalCarbohydrates: 16gProtein: 29gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 89mgSodium: 1309mgPotassium: 928mgFiber: 2gSugar: 11gVitamin A: 4170IUVitamin C: 33mgCalcium: 109mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
