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Buffalo Chicken Salad

  • 35 m
  • 35 m
David Bonom
“All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad. But unlike chicken wings, you can eat a big serving of this healthy Buffalo chicken salad recipe for just 291 calories.”


    • ½ cup crumbled reduced-fat blue cheese plus ¼ cup, divided
    • 6 tablespoons buttermilk
    • 4 teaspoons red-wine vinegar, divided
    • ¼ teaspoon freshly ground pepper, divided
    • 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
    • 2 tablespoons all-purpose flour
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons hot sauce, such as Frank’s Red Hot
    • 8 cups chopped romaine lettuce
    • 3 large carrots, chopped
    • 3 large stalks celery, chopped
    • 1 large cucumber, peeled, seeded and chopped


  • 1 Combine ½ cup blue cheese in a small bowl with buttermilk, 2 teaspoons vinegar and ⅛ teaspoon pepper; mix well, mashing slightly with a fork. Set aside.
  • 2 Place chicken in another bowl; sprinkle with flour and the remaining ⅛ teaspoon pepper and toss until coated.
  • 3 Heat oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook, turning occasionally, until just cooked through, 6 to 7 minutes. Stir in hot sauce and the remaining 2 teaspoons vinegar and cook, stirring often, until the chicken is coated, about 1 minute.
  • 4 Combine lettuce, carrots, celery and cucumber in a large bowl; add the reserved dressing and toss to coat. Divide the salad among 4 plates and top each with an equal portion of chicken and 1 tablespoon each of the reserved blue cheese.
ALL RIGHTS RESERVED © 2019 Printed From 9/19/2019