Buffalo Chicken Chopped Salad
We adore this buffalo chicken chopped salad! It's full of flavor and tons of crunchy ingredients and you can prep the entire thing ahead of time for weekday lunches. Drizzle with a homemade ranch you're good to go!
Ingredients
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- garlic powder
- buffalo wing sauce, we like frank’s red hot wing sauce
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 seedless cucumber, peeled and chopped
- 8 to 10 cups chopped romaine hearts
- 4 green onions, thinly sliced
- ½ cup crumbled blue cheese
- ½ cup chopped cilantro
- ¼ cup chopped chives
- ranch dressing, for serving
Instructions
- Preheat your grill to the highest setting. I like to grill this chicken but you can cook it however you prefer.
- Season the chicken all over with the salt, pepper and garlic powder. Drizzle a little wing sauce on it too.
- Grill the chicken for 5 to 6 minutes a side, until cooked through and the internal temperature reaches 165 degrees F. I highly suggest using a meat thermometer because the time will depend on the size of your chicken breasts and the heat of your grill.
- Once the chicken is grilled, let it rest while you chop the other ingredients.
- Chop the carrots, celery, cucumbers and green onions. Chop the romaine lettuce and place it in a large bowl. I like to chop everything in pieces that are evenly sized - or at least as close as I can get them. Chop the cilantro and chives too. Combine it all in a bowl with the lettuce. Season with a pinch of salt and pepper and toss.
- Slice or chop the chicken (whatever size you prefer) and toss it with a few tablespoons of the wing sauce. Add the chicken into the bowl with the salad.
- Drizzle the entire thing with ranch dressing and more wing sauce if you’d like. Serve!
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