Buffalo Chicken Salad
Shredded or diced poultry tossed with hot sauce and served over lettuce base. Crisp greens and cooling vegetables balance spicy, tangy dressing.
Ingredients
Method
Pat chicken breast dry with paper towels. Season lightly with salt and black pepper on both sides.
Melt butter in a skillet over medium-high heat. Add chicken and cook 6–8 minutes per side until golden and internal temperature reaches 165°F. Transfer to cutting board.
When cool enough to handle, shred or dice chicken into bite-sized pieces. Toss in a bowl with buffalo sauce until evenly coated.
Divide romaine lettuce between serving bowls. Top with celery, cherry tomato, and red onion.
Distribute buffalo chicken over greens. Drizzle ranch dressing over salad and scatter blue cheese crumbles on top.
Serve immediately while chicken is still warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →