Best 20 Buffalo Chicken Salad Recipes

BUFFALO CHICKEN PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

GRILLED BUFFALO CHICKEN COBB SALAD

Steps:

• For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
• Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
• Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
• For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
• For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

BUFFALO CHICKEN SALAD WITH BACON AND BLUE CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool.
• Reheat chicken in the bacon fat, seasoning with salt and pepper, until just starting to brown, about 3 minutes. Drain chicken on paper towels and place in a large bowl. Add wing sauce and stir to coat all the pieces. Cover and chill in the refrigerator for about 30 minutes.
• Break bacon into pieces and combine with chicken. Add tomatoes, radishes, lettuce, cucumber, celery, red onion, blue cheese, and dressing. Toss salad and divide between 2 plates.

GRILLED BUFFALO CHICKEN SALAD

Steps:

• Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
• Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
• I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Cook penne according to package directions. Meanwhile, in a large bowl, combine the chicken, carrots and celery. In a small bowl, whisk the hot sauce, oil, lemon juice, onion and garlic powders and celery salt., Drain pasta and rinse in cold water. Add to chicken mixture. Pour dressing over salad; toss to coat. Stir in blue cheese. Cover and refrigerate until serving.

BUFFALO CHICKEN SALAD

Steps:

• Preheat a skillet over medium-high heat.
• Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
• Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
• Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

BUFFALO CHICKEN SALAD

Steps:

• In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.

TANGY BUFFALO CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
• Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.

SLOW-COOKER BUFFALO CHICKEN SALAD

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. Top with wing sauce, butter and ranch dressing mix. Cook, covered, on low until thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours. , Remove chicken; shred with 2 forks. Reserve 1/3 cup cooking juices; discard remaining juices. Return chicken and reserved juices to slow cooker; heat through., Add romaine salad mix to a serving dish. Top with shredded chicken, carrots, avocado and blue cheese; drizzle with blue cheese dressing. Serve immediately.

BUFFALO CHICKEN THIGHS WITH CELERY AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
• In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.

LAYERED BUFFALO CHICKEN SALAD

Steps:

• In large bowl, toss chicken, dressing and hot sauce.
• In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean. Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl. Top with romaine, then carrots, then remaining blue cheese.

QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE

Steps:

• Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
• While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
• Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
• In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.

FRANKS REDHOT® BUFFALO CHICKEN CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the chicken thighs and ½ cup (120 ml) Frank's RedHot® Buffalo sauce. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Make the buttermilk blue cheese dressing: In a medium bowl, whisk together the yogurt, mayonnaise, lemon juice, buttermilk, and chives. Whisk to incorporate before folding in the bleu cheese and seasoning with salt and pepper. Cover and chill until ready to use. The dressing will keep in the refrigerator in an airtight container for up to 5 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Transfer the chicken to the prepared baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let sit until cool enough to handle.
• Cut chicken into cubes and toss with the remaining 3 tablespoons of Frank's RedHot® Buffalo Sauce.
• Assemble the salads: Add ½ cup (55 G) of the bleu cheese dressing to the lettuce and toss to coat. Divide the lettuce in between 4 bowls. Top with the chicken, celery, carrots, and tomatoes. Drizzle the remaining bleu cheese dressing on top. Garnish with the crumbled bleu cheese, chives, and dill. Serve immediately.
• Enjoy!

GRILLED BUFFALO CHICKEN KABOBS SALAD

Steps:

• Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
• Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.

BUFFALO CHICKEN MACARONI SALAD (WEIGHT WATCHER FRIENDLY)

Steps:

• Cook macaroni according to package directions.
• Rinse under cold water and drain.
• Refrigerate until cold.
• In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and paprika.
• Add chicken, celery, onion and macaroni. Mix well to combine.
• Stir in tomatoes.
• Cover and refrigerate at least 30 mins.Gently stir again before serving.

BUFFALO CHICKEN SALAD

Steps:

• With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner.
• Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan).
• Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)
• Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
• Top the whole thing with more blue cheese crumbles, and serve with celery hearts.
• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

BUFFALO CHICKEN SALAD BOWLS

Steps:

• Heat olive oil in a pan on medium heat. Season chicken tenders with salt and pepper. Place in the hot oil and cook until golden brown, 4 to 5 minutes per side. Remove chicken to a bowl and set aside.
• Add cayenne pepper sauce and butter to the pan. Cook and stir until thickened, about 1 minute. Pour over the chicken. Mix well until all chicken pieces are well covered.
• Divide lettuce, cabbage, tomato, avocado, and red onion between 2 bowls. Place chicken on top. Drizzle with ranch dressing.

BUFFALO CHICKEN MASON JAR SALAD

Steps:

• Arrange 5 quart containers in a row & add ingredients in the following order to each:.
• 2 tablespoons Ranch Dressing.
• 2 teaspoons Hot Sauce.
• handful of Cherry Tomatoes.
• 1 Carrot.
• 1 Celery Stalk.
• 3/4 cup Chicken.
• 1 cup Romaine.
• Then place lids on containers & refrigerate for up to 5 days.