Description
Spice up your salad game with this Grilled Buffalo Chicken Salad that brings the heat of your favorite wings to a fresh, crunchy bowl of goodness. Perfect for lunch or dinner!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1g) black pepper
- ⅔ cup (160ml) buffalo sauce, divided
- 8 cups (480g) romaine lettuce, chopped
- 1 cup (150g) cherry tomatoes, halved
- 4 stalks (100g) celery, thinly sliced
- 1 medium (120g) cucumber, diced
- ½ cup (75g) red onion, thinly sliced
- 1 medium (120g) avocado, diced
- ½ cup (60g) crumbled blue cheese
- ½ cup (120ml) sour cream
- cheese crumbles
- 1 tablespoon (15ml) lemon juice
- ¼ teaspoon (1g) garlic powder
- Salt and pepper to taste
Instructions
- Pound chicken breasts to an even ½-inch thickness. Mix olive oil, garlic powder, onion powder, salt, and pepper, then rub over chicken. Pour 2 tablespoons buffalo sauce over chicken and marinate for 15 minutes.
- Combine sour cream, mayonnaise, blue cheese crumbles, lemon juice, and garlic powder for the dressing. Season with salt and pepper. Refrigerate until serving.
- Preheat grill to medium-high (400°F/204°C). Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Brush with 2 tablespoons buffalo sauce during the last 2 minutes.
- Let chicken rest for 5-10 minutes, then slice against the grain. Toss with ¼ cup buffalo sauce.
- In a large bowl, combine lettuce, tomatoes, celery, cucumber, and red onion. Add avocado and half the blue cheese crumbles.
- Arrange buffalo chicken on top of the salad. Drizzle with remaining buffalo sauce and sprinkle with remaining blue cheese.
- Serve immediately with blue cheese dressing on the side.