Isn’t it the worst when you’re trying to make healthier choices, but the greasy, flavorful foods keep calling your name?! Well, long no more! Buffalo Chicken Salad caps your craving for fried chicken wings and gives it a more nourishing spin! A big, ‘ole bowl of greens and veggies make up the crispy, healthy foundation for this exciting lunchtime option. Topped with juicy chicken with a buffalo-flavored kick and drizzled with a lighter, creamy version of ranch dressing, you’ll forget this food is actually good for you with every bite! Don’t settle for bland and boring! Buffalo Chicken Salad can help you out!
Ingredients
For the chicken:
- 1 cup buffalo sauce
- 2 tablespoons honey
- juice of 1 lime
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 pounds chicken breasts, boneless and skinless
- 1 tablespoon extra-virgin olive oil
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cloves garlic, minced
- 1/4 cup parsley, freshly chopped
- 2 tablespoons dill, freshly chopped
- 2 tablespoons chives, freshly chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- cayenne pepper, to taste
For the salad:
- 4 cups romaine, chopped
- 2 cups baby spinach
- 2 stalks celery, sliced
- 1 carrot, cut into matchsticks
- 1 Persian cucumber, cut into half moons
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 3/4 cup blue cheese crumbles
Directions
Step 1 –In a large bowl, combine the buffalo sauce, the honey, the lime juice, the garlic powder, and the onion powder.
Step 2 –Season the buffalo mixture with the salt and the pepper.
Step 3 –Set aside 1/3 cup of the marinade.
Step 4 –Add the chicken to the remaining marinade and toss to coat.
Step 5 –Let marinate for 30 minutes at room temperature or cover and refrigerate for up to 2 hours.
Step 6 –In a large skillet over medium heat, heat the oil.
Step 7 –Remove the chicken from the marinade, letting as much marinade drip off as possible, and add the chicken to the skillet.
Step 8 –Cook the chicken until golden, about 6 minutes, then flip and brush the chicken with the reserved marinade.
Step 9 –Continue cooking the chicken until it is no longer pink and cooked through at 165 degrees F, about 6-8 minutes.
Step 10 –Place the cooked chicken on a cutting board and let it rest for 5 minutes before slicing it into strips.
Step 11 –In a medium bowl, whisk together the mayonnaise, the sour cream, and the buttermilk.
Step 12 –Add the garlic, the parsley, the dill, the chives, the salt, the pepper, the onion powder, and the cayenne pepper to the mayo mixture and stir until combined. Refrigerate until ready to use.
Step 13 –In a large bowl, toss together the romaine, the spinach, the celery, the carrots, the cucumber, the avocado, the red onion, the tomatoes, and the blue cheese crumbles. Top with the chicken.
Step 14 –Drizzle with dressing, then serve immediately.