Would you think we are crazy if we wanted to eat a SALAD while watching sports? We don’t even care because this buffalo chicken salad has it all. It’s the best way to eat your buffalo chicken wings, covered in a homemade ranch dressing and all of our favorite sides. Bonus, no saucy orange fingers!
INGREDIENTSFOR THE CHICKEN1 c.
buffalo sauce2 tbsp.
Juice of 1 lime 1 tsp.
garlic powder1/2 tsp.
Freshly ground black pepper1 1/2 lb.
boneless skinless chicken breasts (about 3 breasts)1 tbsp.
extra-virgin olive oilFOR THE DRESSING1/2 c.
sour cream1/2 c.
cloves garlic, minced1/4 c.
freshly chopped parsley2 tbsp.
freshly chopped dill2 tbsp.
freshly chopped chives1 1/2 tsp.
kosher salt1/2 tsp.
freshly ground black pepper1/2 tsp.
Pinch cayenne pepperFOR THE SALAD4 c.
chopped romaine2 c.
stalks celery, sliced1
carrot, cut into matchsticks1
Persian cucumber, cut into half moons1
red onion, thinly sliced 1 c.
halved cherry tomatoes3/4 c.
blue cheese crumbles
- In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours.
- In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to pan. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips.
- Meanwhile make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use.
- Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.