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Buffalo Chicken Chopped Salad
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5 from 4 votes

Buffalo Chicken Chopped Salad

A chopped salad with buffalo wing sauce, lots of veggies and blue cheese crumbles.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

  • 3/4 lb chicken thighs boneless, skinless
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 medium sweet potato (optional for carb) cubed
  • 1 tbs olive oil
  • kosher salt & black pepper
  • 2 hearts romaine lettuce chopped
  • 2 small carrots thinly sliced
  • 1-2 mini cucumbers optional* see notes
  • 2 green onions thinly sliced
  • 2 celery ribs thinly sliced
  • 1 cup blue cheese crumbles

Buffalo Wing Sauce

  • 1/2 cup franks red hot sauce
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 2-3 dashes worcestershire

Instructions

  • If cooking sweet potatoes, Preheat oven to 425° with baking sheet inside the oven
    Prep all the veggies & make sure they are chopped! In a medium bowl, add sweet potatoes if using & toss in olive oil , salt & pepper. When oven and baking sheet are preheated, add sweet potato cubes carefully to baking sheet. Roast 20-25 minutes until cooked through & browning, tossing sweet potatoes after first 10 minutes. If baking chicken, add it to the sweet potatoes with about 15 minutes to go.
  • Cook Chicken: Meanwhile, pat chicken breasts dry with paper towel. Season with salt, garlic powder & paprika. Rub seasoning into chicken.
    Grill on high until cooked through (about 5 minutes on each side) or Cook in Cast Iron skillet or pan by heating 1tbs of oil until just smoking. Cook chicken about 5 minutes each side until cooked through. Rest 5 minutes & cut into cubes.
  • Make Wing Sauce: In a small bowl, whisk Franks Red Hot, melted butter, ¼ garlic powder, apple cider vinegar & Worcestershire together.
  • Assemble: In a large bowl, add romaine lettuce, carrots, celery, cucumbers, green onion, chopped chicken, blue cheese crumbles and any other veggie (like roasted sweet potatoes, cucumbers or avo). Drizzle with wing sauce & toss. Serve. Serves 3ish people. Add more blue cheese or wing sauce if desired.

Notes

  1. Storing: Store all of the chopped veggies separate. The carrots, celery & lettuce will all hold up together well stored in an air tight container for a few days. I like to add the cucumber, chicken or any other warm ingredients right before serving. If you are meal prepping, leave the sturdier veggies on top and place the chicken on top of it. The carrots and celery can hold up longer to warm or wet chicken compared to the lettuce. 
  2. See Home Cook's Notes or Ingredient notes in the blog post for tons of diff options for the salad base. I make this salad all the time with different veggies! 

Nutrition

Calories: 408kcal | Carbohydrates: 6g | Protein: 22g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1402mg | Potassium: 417mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4926IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 1mg