Buffalo Chicken Chopped Salad

The first time I made this salad, I'd spent the entire morning meal prepping and desperately needed something that felt like actual food but wouldn't leave me in a kitchen coma. I chopped everything so small it felt meditative, and when I took that first bite—crisp lettuce against spicy chicken, cool blue cheese taming the heat—I actually laughed out loud. Somehow this salad manages to taste like indulgent game day food while still being something you can eat three days in a row without needing a nap afterward.

Last summer my sister came over for what was supposed to be a quick catch-up lunch, and I threw this together without really measuring anything. She took one bite, stopped mid-sentence, and demanded I write down exactly what I'd done. Now she makes it for her kids' sports events, and apparently it's become this whole thing where parents ask her for the recipe like it's some family secret passed down through generations.

Ingredients

• 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay juicy
• 1/4 cup hot sauce: Franks RedHot is the classic choice but any vinegary hot sauce works beautifully
• 2 tbsp unsalted butter: This creates that silky coating that makes restaurant buffalo chicken so addictive
• 1/2 tsp garlic powder: Adds depth without the raw bite of fresh garlic
• Salt and black pepper: Season generously—this is the flavor foundation
• 2 large romaine hearts: Finely chopped creates the best texture and lets you get everything on your fork
• 2 celery stalks diced: Essential crunch and that classic buffalo flavor pairing
• 1/4 small red onion finely diced: Adds sharp brightness that cuts through the rich dressing
• 1/2 cup cherry tomatoes halved: Optional but they bring sweetness and color
• 1/2 cup crumbled blue cheese: The creamy cool factor that makes everything work together
• 1/4 cup shredded carrots: Mostly for color but adds a subtle sweetness too
• 1/3 cup ranch or blue cheese dressing: Homemade is great but store-bought works perfectly here
• 1 tbsp hot sauce: For the dressing—adds extra kick without overwhelming

Instructions

Season and cook the chicken:

Pat the chicken dry and season both sides generously with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat and add chicken—cook 5-6 minutes per side until golden and cooked through, reaching 165°F internally.

Rest and chop the chicken:

Let the chicken rest on a cutting board for 5 minutes so the juices redistribute. Cut into bite-sized pieces, about ½-inch cubes, then toss with the hot sauce in a bowl until every piece is coated and glossy.

Prep all the vegetables:

While chicken cooks, chop the romaine, celery, red onion, and carrots into small, uniform pieces. Keep everything similar in size—about the size of a corn kernel—so you get a little of everything in each bite.

Assemble the salad base:

In a large bowl, combine the chopped romaine, celery, red onion, cherry tomatoes, and carrots. Add the saucy buffalo chicken on top—don't toss yet, you want that vibrant red against the green.

Add the finishing touches:

Sprinkle the blue cheese crumbles over everything. Whisk the dressing with the extra hot sauce, drizzle over the salad, then toss gently at the very last moment before serving.

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This has become my go-to when friends come over for casual dinner and drinks. Something about it feels festive but effortless, like you're having a party without actually hosting anything formal. Plus, watching people's faces when they realize it's a salad that actually satisfies them is pretty great.

Making It Your Own

I've discovered that the texture contrast is what makes this salad sing—don't be afraid to add radishes for extra crunch or cucumbers for freshness. Sometimes I'll add avocado if I want it more filling, or swap the blue cheese for feta when I'm craving something different.

Pairing Suggestions

A cold lager cuts through the spice perfectly, but I've also found that a crisp white wine like Sauvignon Blanc works surprisingly well. For non-alcoholic options, try sparkling water with lime—it refreshes the palate between bites and highlights all the flavors.

Storage and Make-Ahead Tips

You can chop all the vegetables and store them in separate containers up to 2 days ahead. Cook the buffalo chicken and keep it in its sauce—it actually tastes better the next day as the flavors meld. Store the dressing separately and assemble just before eating for the freshest result.

• Keep components in airtight containers and they'll stay crisp for days
• If taking to work, pack the dressing separately and toss right before eating
• The chicken can be made in bulk and frozen—just reheat and toss with hot sauce

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This salad started as a way to use up leftover hot sauce and somehow became one of those recipes I make at least once a week. Hope it finds a regular spot in your rotation too.

Frequently Asked Questions

→ Can I make this ahead of time?

Prepare components separately up to 24 hours in advance. Store the dressing, chicken, and vegetables in individual containers. Toss together just before serving to maintain crispness.

→ How can I reduce the spice level?

Use mild hot sauce or reduce the amount in both the chicken coating and dressing. The blue cheese naturally cools the heat, so you can also increase the cheese portion.

→ What protein alternatives work well?

Grilled tofu, shredded rotisserie chicken, or even chickpeas make excellent substitutes. Adjust cooking time accordingly—pre-cooked proteins just need reheating and coating.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shred about 3 cups of rotisserie meat and toss with hot sauce and melted butter. This shortcut reduces total time to under 15 minutes.

→ How should I store leftovers?

Keep undressed portions in airtight containers for up to 3 days. The dressing can be stored separately for up to a week. Avoid storing dressed salad as it becomes soggy.

→ What vegetables can I add for more crunch?

Sliced radishes, cucumber, bell peppers, or even chopped broccoli stems work beautifully. Just maintain the dice size for even eating throughout.