Description
Craving the flavors of buffalo wings without the mess? This skewer salad brings the heat and satisfaction in a fork-friendly meal that’s perfect for lunch or dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup buffalo sauce, plus extra for drizzling
- 8–10 wooden skewers, soaked in water for 30 minutes
- 2 large heads romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 4 celery stalks, thinly sliced
- ½ red onion, thinly sliced
- 1 avocado, diced
- ½ cup crumbled blue cheese (about 2 ounces)
- ¼ cup sliced green onions
- ½ cup blue cheese, crumbled (for dressing)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Add ⅓ cup buffalo sauce, mix well, and marinate for at least 30 minutes.
- Combine all dressing ingredients in a bowl, mashing some blue cheese while leaving some chunks. Refrigerate until ready to use.
- Preheat grill to medium-high. Thread marinated chicken onto soaked skewers and grill 3-4 minutes per side until internal temperature reaches 165°F.
- Remove skewers from grill, let rest 3-5 minutes, then brush with remaining buffalo sauce.
- In a large bowl, combine romaine, tomatoes, celery, red onion, and half the green onions. Toss with half the blue cheese dressing.
- Divide salad among plates, top with grilled buffalo chicken (removed from skewers), diced avocado, and crumbled blue cheese.
- Drizzle with additional dressing and buffalo sauce if desired, and garnish with remaining green onions.