Best 3 Grilled Buffalo Chicken Salad Recipes

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Welcome to the extraordinary world of flavors, where grilled buffalo chicken salad reigns supreme! This tantalizing dish is a symphony of textures and tastes, promising an unforgettable culinary experience. Get ready to embark on a journey of zest and delight as we explore the art of creating this exceptional salad. Whether you're a seasoned cook or just starting your culinary adventure, this comprehensive guide will provide you with all the essential knowledge, tips, and tricks to elevate your salad game to new heights.

Here are our top 3 tried and tested recipes!

GRILLED BUFFALO CHICKEN COBB SALAD



Grilled Buffalo Chicken Cobb Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound chicken cutlets
Extra-virgin olive oil, for drizzling
1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)
1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cored and chopped into bite-sized pieces
1 pint cherry tomatoes, halved
1 cup blue cheese crumbles
4 slices bacon, cooked and crumbled
2 medium carrots, peeled and sliced into thin rounds
2 center celery stalks and leaves, sliced thin on a bias
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup corn chips, such as Fritos

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.

GRILLED BUFFALO CHICKEN SALAD



Grilled Buffalo Chicken Salad image

Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.

Provided by Isabeau

Categories     Chicken Breast

Time 35m

Yield 1 1 salad, 4 serving(s)

Number Of Ingredients 12

1 carrot
2 romaine lettuce hearts, leaves separated
2 celery ribs, thinly sliced
3/4 cup milk
1/3 cup light mayonnaise
2 tablespoons fresh dill, snipped
2 tablespoons apple cider vinegar
3 garlic cloves, minced
3 tablespoons louisiana hot sauce
1 1/2 teaspoons honey
4 chicken breasts, boneless, skinless
1/3 cup blue cheese, crumbled

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.

GRILLED BUFFALO CHICKEN KABOBS SALAD



Grilled Buffalo Chicken Kabobs Salad image

Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 24 cubes
24 (about 1 1/2 cups) refrigerated new potato wedges, from 1-pound 4-ounce bag
24 pieces (about 1 inch) celery
2 tablespoons olive or vegetable oil
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
6 cups torn romaine lettuce
1/2 cup shredded carrot
1/2 cup blue cheese dressing

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.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving

Tips:

  • Choose the right chicken for grilling. Bone-in, skin-on chicken breasts or thighs are the best choices, as they will stay moist and juicy during grilling.
  • Make sure your grill is hot before adding the chicken. This will help to prevent the chicken from sticking.
  • Cook the chicken over medium heat, and flip it once during cooking. This will help to ensure that the chicken is cooked evenly.
  • Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest for a few minutes before slicing it. This will help to keep the juices in the chicken.
  • Serve the grilled buffalo chicken salad with your favorite toppings. Some popular toppings include blue cheese dressing, celery, carrots, and tomatoes.

Conclusion:

Grilled buffalo chicken salad is a delicious and healthy meal that is perfect for summer. It is easy to make, and it can be tailored to your own taste preferences. Whether you like your chicken spicy or mild, this salad is sure to please. So next time you are looking for a quick and easy meal, give grilled buffalo chicken salad a try.

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