Buffalo Chicken Salad Recipe

Rating 5.0
| 1
This Buffalo chicken salad is a big, spicy salad. If you have leftovers, just add some chicken broth, tomatoes and tortilla chips and you are on your way to a delicious tortilla soup.
Dinner
New American
17
ingredients
6
steps
50
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
8
2 cup(s)
chicken broth
1 cup(s)
white wine
1 cup(s)
water
3
boneless, skinless chicken breasts, cut into 1”-2” cubes
1/2 cup(s)
Buffalo sauce
4 cup(s)
salad greens (such as mix of baby spinach, romaine, and red leaf lettuce)
2
celery stalks, ribbed and rough chopped
2
carrots, peeled and shredded
1/2 cup(s)
cherry tomatoes, sliced into halves
1/2
red bell pepper, sliced and seeded
1/2 cup(s)
scallions, chopped
1 cup(s)
shredded sharp cheddar cheese
1/2 cup(s)
crumbled blue cheese, optional
2 tblsp
non-fat plain Greek yogurt
2 tblsp
sour cream
salt and pepper, to taste
1
avocado, peeled, pitted and sliced

Directions 6 steps | 50 Minutes

Step 1

Poach the chicken. In a large saucepan combine the chicken broth, white wine and water. Bring the poaching liquid to a boil over medium-high heat. 

 

Step 2

Add the chicken cubes and reduce heat to medium and poach until thoroughly cooked, about 15 minutes. The largest pieces should reach at least 165°F on an instant-read thermometer. 

Step 3

Drain the poaching liquid through a strainer into a medium storage container and save it for future use in soups or stews. Transfer the cooked chicken to a large salad bowl.

Step 4

Add the Buffalo sauce, salad greens, chopped celery, shredded carrots, cherry tomatoes, sliced bell peppers, chopped scallions, shredded cheddar cheese, crumbled blue cheese, Greek yogurt and sour cream.

Step 5

Toss until evenly coated and season with salt and pepper, to taste. 

Step 6

Serve with sliced avocado. Enjoy!

Nutrition Per Serving
View All
CALORIES
333
FAT
15.9 g
PROTEIN
32.1 g
CARBS
10 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jessica S.

Jessica

21 Jul 2022

This salad is truly a full meal....even my husband agreed with that! Loved the sliced avocados for the finishing touch! Yum!

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