Go Back
–+ servings
A Buffalo chicken salad in a shallow bowl with a blue cheese drizzle in frontal view with overhead lighting.

Buffalo Chicken Salad

Julia Erin
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

For the chicken:

  • 1 lb boneless skinless chicken breasts
  • 1 garlic clove smashed and peeled
  • kosher salt and black pepper to taste
  • 5 cups water

For the salad:

  • 4 cups chopped romaine hearts
  • 2 cups baby arugula
  • 4 carrots peeled and chopped
  • 4 celery stalks chopped
  • 1 seedless cucumber peeled and chopped
  • 1 cup cherry tomatoes halved
  • 4 green onions thinly sliced
  • ½ cup crumbled blue cheese
  • ½ cup chopped cilantro
  • ¼ cup chopped chives
  • blue cheese dressing on the side for serving

For the buffalo dressing:

  • ¾ cup buffalo wing sauce
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar

Instructions
 

  • For the chicken: Season the chicken breasts with salt and pepper. Then, place the chicken breasts in a medium saucepan with the garlic clove and a generous pinch of salt. Cover with water.
  • Bring to a boil over medium heat, then add the chicken. Reduce the heat to low and poach for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C). Remove the chicken and let rest until cool enough to handle, then shred or dice it.
  • To make the buffalo dressing: In a small bowl, whisk together the buffalo wing sauce, olive oil, honey, and apple cider vinegar. Test and adjust seasoning to taste.
  • Prepare the salad: In a large bowl, combine the romaine, arugula, carrots, celery, cucumber, tomatoes, green onions, cilantro, and chives. Add the chicken and toss gently.
  • Finally, drizzle the buffalo dressing over the salad and to to coat. Top with crumbled blue cheese and serve with a side of blue cheese dressing.