There’s something undeniably comforting about the combination of spicy buffalo chicken and a crisp, refreshing salad. It brings together the best of both worlds—heat and cool, indulgent and light, casual and just a touch elevated.

This Grilled Buffalo Chicken Salad is inspired by those long summer evenings spent out back, the grill sizzling, a cold drink in hand, and laughter echoing around the yard. Buffalo chicken wings have always had their place at game days, family get-togethers, and late-night snacks, but transforming those bold flavors into a wholesome, hearty salad is a game-changer. It’s perfect when you’re craving something a little spicy but still want to keep things balanced and fresh.

And let’s be honest—this is not just any salad. It’s a full-on meal. Grilled chicken slathered in tangy buffalo sauce, layered over crunchy romaine, juicy cherry tomatoes, and creamy avocado. It’s all topped off with a drizzle of ranch or blue cheese dressing (your choice!), making every bite a flavor explosion. Whether you’re grilling for the family or meal-prepping for the week, this dish brings the heat while keeping things fresh and satisfying.

Why You’ll Love This Recipe:

• Healthy, but doesn’t taste like it: The grilled chicken adds lean protein while the fresh veggies keep it crisp and light. It satisfies without being heavy.
• All the flavor of buffalo wings, without the mess: No deep frying, no sticky fingers—just pure buffalo bliss.
• Perfect for meal prep: Grill up a batch of chicken and assemble the salad fresh each day. Easy, quick, and full of flavor.
• Totally customizable: Add more veggies, change the greens, or adjust the heat level of your sauce to make it truly yours.
• A crowd-pleaser: Great for BBQs, potlucks, or even a casual weeknight dinner when you want something with a little kick.

INGREDIENTS YOU’LL NEED:

For the Chicken Marinade:

• 1 ½ pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika

For the Buffalo Sauce:

• ¼ cup hot sauce (such as Frank’s RedHot)
• 2 tablespoons butter

For the Salad:

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion
• ½ cup crumbled turkey ham or turkey bacon
• Ranch or blue cheese dressing, for drizzling

HOW TO MAKE GRILLED BUFFALO CHICKEN SALAD:

STEP-BY-STEP INSTRUCTIONS:

1. Marinate the Chicken

Start by prepping your chicken. In a bowl, combine olive oil, salt, garlic powder, onion powder, and smoked paprika. Toss the chicken breasts in the mixture until well coated. Let it marinate for at least 30 minutes to allow the flavors to seep in. If you’ve got time, letting it sit for a few hours or overnight will really enhance the flavor.

A little tip from my own summer cookouts—if you butterfly the chicken breasts before marinating, they cook more evenly on the grill and soak up even more of that delicious seasoning.

2. Grill the Chicken

Preheat your grill to medium-high heat. Once hot, place the chicken on the grill and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F. You want those nice char marks—it gives the dish a smoky touch that pairs perfectly with the buffalo sauce.

Remove the chicken and let it rest for 5 minutes before slicing. Resting keeps the juices inside, making each bite tender and flavorful.

3. Make the Buffalo Sauce

While the chicken is grilling or resting, prepare your buffalo sauce. In a small saucepan over low heat, melt the butter and then stir in the hot sauce. Give it a taste and adjust for heat if needed.

Once the chicken is sliced, toss it in the warm buffalo sauce until evenly coated.

If you’re cooking for kids or spice-sensitive folks, set aside a few plain slices before tossing the rest in buffalo sauce.

4. Assemble the Salad

Now for the fun part—building the salad! Start with a bed of chopped romaine lettuce. Top with halved cherry tomatoes, diced avocado, shredded carrots, red onion, and turkey ham.

Lay those beautiful slices of buffalo chicken right on top, then drizzle with ranch or blue cheese dressing. Finish with a sprinkle of extra turkey bacon for crunch, if you’d like.

HELPFUL TIPS:

• Use grilled chicken thighs if you prefer juicier meat. Just adjust the cooking time slightly.
• Meal prep tip: Store the salad ingredients separately and assemble when ready to eat to keep everything crisp.
• Make it low-carb: Swap the carrots and dressing for lower-carb versions or leave them out entirely.
• Control the spice: Add more or less hot sauce to the buffalo sauce based on your preference. A dash of honey can also mellow out the heat if needed.
• Grill indoors: No grill? No problem. A grill pan or cast-iron skillet works just fine.

DETAILS:

• Prep Time: 30 minutes (plus marinating time)
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Salad, Main Course
• Method: Grilled
• Cuisine: American
• Diet: Gluten-Free, Low Carb (optional)

NOTES:

You can make this salad your own in so many ways. Add cucumbers for extra crunch, a sprinkle of shredded cheddar for extra indulgence, or swap in a dairy-free dressing to keep it vegan-friendly (just skip the chicken or use a plant-based alternative). This recipe is more of a base—it’s your canvas for whatever salad dreams you have.

NUTRITIONAL INFORMATION:

Approximate per serving (without dressing):
Calories: 375
Protein: 35g
Fat: 22g
Carbs: 10g
Fiber: 5g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought buffalo sauce?
Absolutely! If you’re short on time, a good quality store-bought sauce will work just fine.

Is this salad spicy?
It has a kick! But you can control the heat by adjusting the hot sauce in the buffalo mixture.

What’s the best dressing to use?
Classic ranch or blue cheese is perfect. But you can use a yogurt-based dressing or vinaigrette for a lighter touch.

Can I use leftover chicken?
Yes! Just slice it up, warm it, toss it in buffalo sauce, and you’re good to go.

STORAGE INSTRUCTIONS:

Store the components separately for best results. Keep the grilled chicken in an airtight container in the fridge for up to 4 days. Veggies should be kept dry and refrigerated. Dress the salad just before serving to keep everything crisp and fresh.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pizza Grilled Cheese
• Spicy Buffalo Chicken Flatbread – A Flavor-Packed Delight
• Buffalo Chicken Quesadillas: A Spicy, Cheesy Delight

CONCLUSION

This Grilled Buffalo Chicken Salad is the kind of dish that brings everyone to the table—whether it’s for a sunny weekend cookout or a midweek dinner that just needs a little spice. It’s got heart, heat, and a whole lot of flavor packed into every bite. Plus, it’s easy enough for a weeknight, but tasty enough for company. Once you try it, you’ll want to make it again and again—trust me.

Print