Dinner

Buffalo Chicken Salad Recipe

ByMariam Harutyunyan June 25, 2026June 25, 2026

Introduction

This Buffalo Chicken Salad brings the perfect balance of spicy, tangy, and creamy flavors. Packed with tender marinated chicken, fresh veggies, and a zesty homemade dressing, it’s a satisfying meal for lunch or dinner.

A bowl with a base layer of fresh green spinach and lettuce leaves topped by bright orange julienned carrots, sliced green celery sticks, and thin rings of purple onion; above these are slices of grilled chicken breast with a reddish-brown BBQ glaze, arranged in two sections on either side of the bowl, with halved red cherry tomatoes scattered among them. Crumbled white-blue cheese is sprinkled across the top, and a creamy white dressing with green herb specks is drizzled over everything. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup buffalo sauce
2 tablespoons honey

1 lime, juiced
1 teaspoon garlic powder

1/2 teaspoon onion powder
Kosher salt

Freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
1 tablespoon extra-virgin olive oil

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk

2 cloves garlic, minced
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped dill

2 tablespoons freshly chopped chives
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder
Pinch of cayenne pepper
4 cups chopped romaine

2 cups baby spinach
2 stalks celery, sliced
1 carrot, cut into matchsticks

1 Persian cucumber, cut into half moons
1 avocado, sliced
1/2 red onion, thinly sliced

1 cup halved cherry tomatoes
3/4 cup blue cheese crumbles

Instructions

Step 1: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper. Reserve ⅓ cup of this marinade, then add the chicken breasts to the remaining marinade and toss to coat. Let the chicken marinate for 30 minutes at room temperature, or cover and refrigerate for up to 2 hours.

Step 2: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting excess drip off, and place in the skillet. Cook until golden, about 6 minutes, then flip and brush the chicken with the reserved marinade. Continue cooking until the chicken is no longer pink in the center, about 6 to 8 minutes more. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
Step 3: While the chicken cooks, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Stir in minced garlic, parsley, dill, chives, kosher salt, black pepper, onion powder, and a pinch of cayenne pepper. Refrigerate until ready to use.
Step 4: In a large bowl, combine romaine, spinach, celery, carrot, cucumber, avocado, red onion, cherry tomatoes, and blue cheese crumbles. Toss gently to mix. Top the salad with sliced chicken and drizzle with dressing just before serving.

Tips & Variations

For extra heat, add more cayenne pepper or a dash of hot sauce to the dressing.
Substitute blue cheese with feta or goat cheese for a different flavor profile.
Use grilled or rotisserie chicken instead of pan-cooked to save time.

Serve with tortilla chips or crusty bread for added texture.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled separately to prevent sogginess. Reheat the chicken gently in a skillet or microwave before assembling the salad again.