Buffalo Chicken Chopped Salad

The first time I made this salad was during a scorching July heatwave when turning on the oven felt like a personal crime against my air conditioning. I had leftover buffalo chicken from weekend wing night and a random assortment of vegetables that needed using, so I started chopping everything into bite-sized pieces. The kitchen filled with that familiar spicy tang while the chicken warmed through, and something about the cool crisp romaine against the hot seasoned meat just clicked. My husband took one bite and immediately asked when I was making it again, which is basically the highest compliment in our house.

Last summer I served this at a casual backyard dinner, and my friend Sarah who claims to hate salads went back for seconds. She said it felt like eating wings but without the guilt, which is exactly the kind of rationalization I can get behind. The best part was watching everyone customize their heat level some adding extra hot sauce, others loading up on the cooling blue cheese crumbles. That flexibility is what makes this salad such a crowd-pleaser.

Ingredients

• Boneless chicken breasts: Cutting them into uniform pieces before cooking ensures even seasoning and quicker cooking time
• Hot sauce: Franks RedHot gives the most authentic buffalo flavor, but any cayenne-based sauce works beautifully
• Unsalted butter: The butter mellows the heat while creating that silky restaurant-style coating on the chicken
• Romaine hearts: Their sturdy crunch holds up perfectly against the warm chicken and heavy dressing
• Blue cheese: The creamy tang cuts through the spice and adds those irresistible pockets of flavor

Instructions

Season and cook the chicken:

Sprinkle both sides of your chicken breasts generously with salt, pepper, and garlic powder. Melt the butter in a large skillet over medium heat, then add the chicken and cook for about 5 to 6 minutes per side until the center reaches 74°C. Let it rest for 5 minutes so the juices redistribute, then cut into bite-sized cubes.

Toss with the sauce:

Place the warm chicken pieces in a bowl and pour the hot sauce over them. Gently fold everything together until each piece is evenly coated in that signature orange-red glaze.

Build your salad base:

In a large serving bowl, combine your chopped romaine, diced celery, red onion, halved cherry tomatoes, and shredded carrots. The key is chopping everything roughly the same size so you get all flavors in every forkful.

Bring it all together:

Add the sauced chicken to the vegetables and toss gently. Sprinkle the crumbled blue cheese over the top, then drizzle with your dressing and give it one final light toss before serving.

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This salad has become my go-to for those nights when I want something substantial but not heavy. Theres something almost meditative about chopping all those vegetables into neat little piles, watching the bowl fill with colors and textures. It is the kind of meal that makes you feel nourished in that deep down satisfied way.

Making It Your Own

Sometimes I add cucumber or radishes when I want extra freshness and crunch. The beauty of this chopped salad format is how forgiving it is you can use whatever needs clearing out of your crisper drawer.

Heat Level Hacks

If you are cooking for people with different spice tolerances, keep the hot sauce on the side. I have learned that self-service spice application prevents dinner table drama every single time.

Meal Prep Magic

The chicken actually tastes better after sitting overnight in the fridge. I often double the batch and use it throughout the week for quick lunches or to top baked potatoes.

• Store the dressing separately in a small jar
• Keep the blue cheese in its own container so it does not get soggy
• Everything else can be mixed together in an airtight container

Save

Grab a cold drink and dig in while the chicken is still warm against the cool crisp lettuce.

Questions & Answers for Recipes

→ How spicy is this salad?

The heat level is moderate and adjustable. Start with the recommended 1/4 cup hot sauce for a balanced spice that most people enjoy. You can reduce the amount for milder flavor or add the optional tablespoon of hot sauce in the dressing for extra kick.

→ Can I make this ahead of time?

Prepare components separately in advance. Cook and refrigerate the buffalo chicken for up to 3 days. Wash and chop vegetables, storing them in airtight containers. Assemble just before serving to maintain crisp texture and prevent sogginess.

→ What dressing works best?

Both ranch and blue cheese dressing complement the flavors beautifully. Blue cheese dressing enhances the tangy notes while ranch provides a cooling contrast to the spicy chicken. Homemade dressings work wonderfully if you prefer controlling ingredients.

→ How do I make this vegetarian?

Substitute the chicken breasts with firm tofu or tempeh. Press and cube the tofu, then pan-fry until golden before tossing with buffalo sauce. Alternatively, use cauliflower florets roasted until tender, then coated in the spicy buffalo mixture.

→ What other vegetables can I add?

Sliced radishes, cucumber, or bell peppers add extra crunch. Avocado provides creamy contrast to the spicy chicken. Shredded cabbage or diced bell peppers work well for additional texture and color variation.

→ Is this gluten-free?

This dish is naturally gluten-free when using certified gluten-free hot sauce and dressing. Most traditional hot sauces are gluten-free, but always check labels especially with flavored varieties. Prepare your own ranch or blue cheese dressing to ensure safety.