Description
Savor the vibrant flavors of this buffalo chicken salad, featuring spicy chicken and fresh veggies, perfect for a quick meal or a delightful gathering.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- ½ cup buffalo sauce
- ½ cup ranch dressing (homemade recommended)
- 4 cups mixed greens (spinach or arugula)
- 1 cup diced tomatoes (ripe)
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- ¼ cup chopped green onions
- ½ cup feta or cheddar cheese (optional)
Instructions
- 1. Cook the Chicken: Boil or grill chicken breasts for 15-20 minutes until fully cooked. Let cool slightly, then shred.
- 2. Flavor the Chicken: In a bowl, mix shredded chicken with buffalo sauce to taste.
- 3. Prepare Veggies: In another bowl, combine mixed greens, tomatoes, cucumbers, carrots, and green onions.
- 4. Make the Dressing: Whisk ranch dressing with a splash of buffalo sauce for added zest. Drizzle over the veggie mix before serving.
- 5. Combine: Fold the spicy chicken into the veggie mixture until well coated. Serve immediately.
Notes
- Personalize your salad by adding toppings like avocado or crispy chickpeas for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to three days; enjoy cold or gently reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg