Buffalo Chicken Salad with Blue Cheese Dressing
Ingredients
- For the Buffalo Chicken
- 1 pound boneless, skinless chicken breasts or thighs
- ¼ cup buffalo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- For the Salad
- 6 cups romaine lettuce or mixed greens, washed and chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup celery, chopped
- ¼ cup blue cheese crumbles
- Optional: ¼ cup croutons for crunch
- For the Blue Cheese Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup crumbled blue cheese
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
- 1–2 tablespoons milk to thin, if needed
Instructions
- Buffalo Chicken : Heat olive oil in a skillet over medium heat. Season chicken with salt and black pepper. Cook chicken 6–7 minutes per side until fully cooked (internal temperature 165°F / 74°C). Remove from heat and toss with buffalo sauce until evenly coated.
- Blue Cheese Dressing : In a small bowl, combine mayonnaise, sour cream, blue cheese, lemon juice, and Worcestershire sauce. Whisk until smooth. Add milk gradually until desired consistency is reached. Season with salt and pepper to taste.
- Salad Assembly : In a large bowl, combine lettuce, cherry tomatoes, cucumber, red onion, carrots, and celery. Slice buffalo chicken into strips or bite-sized pieces and add to the salad. Drizzle blue cheese dressing over the salad. Toss gently to combine. Sprinkle with additional blue cheese crumbles and croutons if using.