Best 6 Buffalo Chicken Salad Bowls Recipes

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When it comes to satisfying your taste buds with a culinary delight that blends bold flavors with a delightful crunch, look no further than Buffalo chicken salad bowls! This tantalizing dish combines the kick of buffalo sauce with the refreshing crispness of lettuce and the creamy richness of avocado to create a symphony of textures and flavors. With countless variations to explore, these bowls offer a customizable experience that caters to every palate. Whether you're a fan of spicy heat or prefer a milder touch, Buffalo chicken salad bowls can be tailored to your liking. Get ready to embark on a culinary journey that will leave you craving for more with every bite!

Check out the recipes below so you can choose the best recipe for yourself!

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 15

1 boneless skinless chicken breast
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
1/2 cup cayenne hot pepper sauce
4 cups salad greens, such as romaine or mixed greens
Fast Blue Cheese Dressing, recipe follows
Blue cheese crumbles, for topping
Celery hearts with leaves intact, for serving
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper

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



Buffalo Chicken Salad image

This salad takes the main components of Buffalo Chicken Wings--chicken, hot sauce, blue cheese and celery--and tosses them together in a refreshing salad that is significantly lower in fat and calories than the dish that inspired it. If you like spicy food, add more hot sauce; this is a mild version. Recipe courtesy of Hallmark Magazine.

Provided by Stacky5

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 teaspoons olive oil
4 teaspoons cayenne pepper sauce
1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips
1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder
1 teaspoon salt
3 large celery ribs, diced
4 carrots, shredded
4 scallions, thinly sliced
3/4 cup crumbled blue cheese (3 ounces)
1/3 cup 1% low-fat milk
6 tablespoons plain low-fat yogurt
1 1/2 tablespoons red wine vinegar
6 cups shredded romaine lettuce

Steps:

  • Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
  • Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
  • In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
  • Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.

Nutrition Facts : Calories 286.6, Fat 13, SaturatedFat 4.7, Cholesterol 80, Sodium 854.4, Carbohydrate 9.6, Fiber 3.1, Sugar 5.1, Protein 32.5

BAKED BUFFALO CHICKEN POTATO BOWL FOR TWO



Baked Buffalo Chicken Potato Bowl for Two image

Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.

Provided by mattie_n_bryan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 baking potatoes
2 skinless, boneless chicken breasts
½ cup Buffalo sauce, or to taste
1 (15.25 ounce) can whole kernel corn, drained
3 tablespoons butter
2 tablespoons garlic powder
⅛ cup shredded Cheddar cheese, or more to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.
  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.
  • Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.
  • Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.
  • Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.
  • Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

Nutrition Facts : Calories 742.4 calories, Carbohydrate 93.5 g, Cholesterol 122 mg, Fat 27.2 g, Fiber 9.6 g, Protein 40.2 g, SaturatedFat 14 g, Sodium 2545.9 mg, Sugar 10.2 g

BUFFALO CHICKEN SALAD SANDWICHES RECIPE



Buffalo Chicken Salad Sandwiches Recipe image

Mix up your sandwich game by adding buffalo sauce to this delicious chicken salad recipe!

Provided by Camille Beckstrand

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 cups chicken, cooked and shredded ((rotisserie chicken works great))
½ cup ranch dressing
¼ cup hot buffalo wing sauce ((I like Frank's RedHot sauce))
4 ounces cream cheese (softened)
2 celery stalks (finely diced)
¼ cup onion (finely diced)
¼ teaspoon garlic powder
salt and pepper (to taste)
6 hamburger buns

Steps:

  • In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
  • Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
  • Store leftovers (if you have any!) in a covered container in the fridge.

Nutrition Facts : Calories 362 kcal, Carbohydrate 24 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 837 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BUFFALO CHICKEN MASON JAR SALADS



Buffalo Chicken Mason Jar Salads image

Excellent use for leftover chicken! This salad adds the pop of the Buffalo sauce with the cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's your favorite wing night in a salad, so there's less guilt ... right?

Provided by B. Tario

Categories     Salad

Time 25m

Yield 5

Number Of Ingredients 8

10 ounces cucumber ranch salad dressing
2 tablespoons Buffalo-style hot pepper sauce (such as Frank's® RedHot)
4 stalks celery, cut into 1/8-inch slices
4 medium carrots, cut into 1/8-inch slices
15 ounces cooked chicken, cut into bite-sized pieces
10 cups salad greens
1 ¼ cups crumbled blue cheese
¾ cup croutons

Steps:

  • Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
  • Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
  • Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

Nutrition Facts : Calories 631.2 calories, Carbohydrate 16.2 g, Cholesterol 104.4 mg, Fat 47.6 g, Fiber 4.7 g, Protein 34.1 g, SaturatedFat 13 g, Sodium 1386.6 mg, Sugar 6.3 g

LAYERED BUFFALO CHICKEN SALAD



Layered Buffalo Chicken Salad image

Layer up this beautiful salad with classic buffalo chicken flavors for your next party! Use our Make-Ahead Shredded Chicken Breast pulled from your freezer. Just thaw six cups of the chicken for this salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 16

Number Of Ingredients 7

6 cups shredded deli rotisserie chicken
1 cup ranch dressing
1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
1 cup sliced celery
2 cups crumbled blue cheese (8 oz)
5 cups shredded romaine lettuce
2 cups grated peeled carrots

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.

Nutrition Facts : Calories 240, Carbohydrate 5 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 0 g

Tips:

  • For a crispy chicken salad, use freshly cooked chicken that has been cooled and shredded.
  • If you don't have time to cook chicken, you can use rotisserie chicken from the grocery store.
  • To make the buffalo sauce, you can use your favorite store-bought brand or make your own at home.
  • For a healthier version of the salad, use Greek yogurt or low-fat mayonnaise instead of regular mayonnaise.
  • If you don't have blue cheese dressing, you can use ranch dressing or another type of creamy dressing.
  • To save time, you can buy pre-cut celery and carrots.
  • For a more flavorful salad, add some chopped red onion or crumbled bacon.

Conclusion:

Buffalo chicken salad bowls are a delicious and easy-to-make meal that is perfect for lunch or dinner. They are packed with protein, healthy fats, and vegetables, making them a great choice for a healthy lifestyle. With a variety of toppings and sauces to choose from, you can easily customize your salad to your liking. So next time you're looking for a quick and easy meal, give buffalo chicken salad bowls a try!

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