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+ servings
A bowl of buffalo chicken salad topped with ranch dressing

Buffalo Chicken Salad

Juicy chicken breast pieces tossed in spicy homemade buffalo sauce top this crunchy and refreshing buffalo chicken salad.
Course Main Dish, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 486kcal
Author Ann Otis


  • 1 tablespoon olive oil
  • 1 lb skinless boneless chicken breast 2 large or 3 smaller breasts
  • 2 hearts of romaine washed and chopped
  • 1 carrot shredded
  • 1 celery stalk thinly sliced
  • 1/4 cup cayenne pepper hot sauce such as Frank's Red Hot
  • 1 tablespoon melted butter *see note
  • 1/4 teaspoon garlic powder
  • salt and black pepper
  • 1 cup ranch or blue cheese dressing


  • Lay a sheet of plastic wrap over the chicken breasts and pound to an even thickness using a meat mallet or other heavy object. Sprinkle with salt and pepper on both sides.
  • Heat the olive oil in a medium size frying pan over medium heat. Add the chicken and cook about 5-6 minutes on each side, until fully cooked. Remove to a cutting board and allow to rest for 5-10 minutes.
  • In a large bowl, combine the chopped romaine with carrots and celery.
  • In a small bowl, whisk together the hot sauce, melted butter, and garlic powder.
  • Slice the chicken breast into 1/4" thick pieces and toss with the buffalo sauce until well coated.
  • Plate the salad and place chicken pieces on top. Drizzle with ranch or blue cheese dressing, and additional hot sauce if desired.


*This buffalo sauce is at about a medium heat level. If you want a milder sauce, add an extra tablespoon of butter. If you prefer a spicier sauce, decrease the butter or eliminate it altogether.


Calories: 486kcal | Carbohydrates: 6g | Protein: 25g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 1279mg | Potassium: 596mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5113IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg