Description
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.
Ingredients
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 onio
½ cup crumbled turkey ham or turkey bacon
Ranch or blue cheese dressing, for drizzling
Instructions
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.
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.
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.
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.
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.