Save Last summer, I threw together this salad after a long afternoon weeding the garden, craving something cold and sharp to wake up my taste buds. The idea came from a half-empty bottle of hot sauce in the fridge and leftover chicken I'd grilled the night before. I chopped everything small, tossed it fast, and ate it standing at the counter with the back door open. The heat from the buffalo sauce mixed with the cool crunch of romaine felt like exactly what my body needed. That's when I knew this salad deserved a regular spot in my rotation.
I made this for a friend who swore she hated salads, and she scraped her bowl clean before I even finished mine. She kept saying it didn't taste like rabbit food, which I took as the highest compliment. We sat on the porch with iced tea, and she asked for the recipe twice before she left. Now she texts me photos every time she makes it with her own tweaks, usually extra blue cheese.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and soak up the buffalo sauce beautifully, but thighs work too if you prefer dark meat with a little more fat.
- Hot sauce: Franks RedHot is classic for buffalo flavor, but any vinegar based hot sauce will give you that tangy punch without being overpowering.
- Unsalted butter: This mellows the sharpness of the hot sauce and helps it cling to the chicken instead of pooling at the bottom of the bowl.
- Garlic powder: A small amount adds warmth to the chicken before it even hits the sauce.
- Romaine hearts: The inner leaves are crisper and sweeter than the outer ones, and they hold up to the dressing without wilting instantly.
- Celery: Essential for that classic buffalo wing crunch and a hint of bitterness that balances the richness.
- Red onion: Just a little adds sharpness and color, and soaking it in cold water for a few minutes takes away the harsh bite if raw onion bothers you.
- Cherry tomatoes: Optional, but they add juicy pops of sweetness that contrast nicely with the spice.
- Blue cheese: Crumbled, not cubed, so it distributes evenly and adds creamy, funky notes in every bite.
- Shredded carrots: They bring a touch of sweetness and a bright orange contrast that makes the bowl look alive.
- Ranch or blue cheese dressing: Either one works, depending on whether you want milder creaminess or a double dose of blue cheese tang.
Instructions
- Season and cook the chicken:
- Sprinkle salt, pepper, and garlic powder on both sides of the chicken breasts, then cook them in melted butter over medium heat until they reach 74 degrees Celsius inside. Let them rest for five minutes so the juices settle, then chop them into bite sized pieces.
- Coat with buffalo sauce:
- Toss the warm chicken pieces in a bowl with the hot sauce until every piece is glossy and coated. The heat from the chicken helps the sauce stick and soak in a little.
- Chop the vegetables:
- Cut the romaine into small, uniform pieces, then dice the celery, red onion, and halve the cherry tomatoes. Keeping everything roughly the same size makes the salad easier to eat and more visually appealing.
- Combine and top:
- In a large bowl, toss the chopped romaine, celery, onion, tomatoes, and carrots together. Add the buffalo chicken on top, then sprinkle the crumbled blue cheese over everything.
- Dress and serve:
- Drizzle the dressing over the salad and toss gently so everything gets lightly coated without becoming soggy. Serve immediately while the chicken is still warm and the lettuce is cold and crisp.
Save One evening, I packed this salad into mason jars for a picnic with my neighbor and her kids. The kids were skeptical at first, but once they tasted the buffalo chicken mixed with the cool ranch dressing, they were hooked. We ate sitting on a blanket in the park, and the older one asked if we could have this instead of pizza next time. That's when I realized this salad had crossed over from weeknight dinner to actual crowd pleaser.
Making It Your Own
You can swap the chicken for grilled tofu or even roasted chickpeas if you want to keep it plant based. I've also used leftover rotisserie chicken when I'm too tired to cook, and it works perfectly as long as you warm it up a little before tossing it with the sauce. Some people like to add avocado or crispy tortilla strips, and both are excellent additions if you want more texture or richness.
Serving and Storing
This salad is best eaten right after you assemble it, when the lettuce is still cold and the chicken is warm. If you need to make it ahead, keep the dressing and chicken separate until just before serving so nothing gets wilted or soggy. Leftovers can be stored in the fridge for up to a day, but the romaine will lose some of its crunch, so it's really a same day kind of meal.
What to Pair It With
I like to serve this with a cold lager or a crisp white wine like Sauvignon Blanc, something that cuts through the richness and cools down the heat. If you want to make it a fuller meal, add a side of garlic bread or crispy potato wedges. On warmer days, I just serve it with sparkling water and lemon, and that feels like enough.
- A cold beer or white wine balances the spice and richness perfectly.
- Garlic bread or crispy wedges turn this into a more filling dinner.
- Sparkling water with lemon is refreshing and lets the salad be the star.
Save This salad has become my go to when I want something fast, filling, and full of flavor without turning on the oven or spending an hour in the kitchen. It's proof that a great salad doesn't need to be complicated, just balanced and made with ingredients that actually taste like something.
Recipe FAQ
- → Can I make this ahead of time?
Prepare the chicken and chop vegetables separately up to 4 hours ahead. Assemble just before serving to keep the salad crisp and prevent the dressing from making it soggy.
- → What's the best way to cook the chicken?
Sear boneless, skinless breasts over medium heat for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). This keeps the meat tender and juicy. Let it rest briefly before cutting into bite-sized pieces.
- → How can I adjust the heat level?
Control spiciness by choosing a milder hot sauce or using less of it when coating the chicken. You can also add extra hot sauce to individual portions rather than to the entire batch. Blue cheese dressing naturally cools the heat.
- → Are there vegetarian alternatives?
Substitute grilled tofu or chickpeas for chicken to keep the dish satisfying and protein-rich. Season the tofu or chickpeas with the same spice blend and hot sauce coating for consistent flavor.
- → What dressing pairs best with this salad?
Ranch and blue cheese dressing are traditional choices that complement the buffalo flavors. For a lighter option, try a creamy avocado dressing or thin the blue cheese dressing with Greek yogurt.
- → Can I make this gluten-free?
Yes, this salad is naturally gluten-free when using certified gluten-free hot sauce and dressing. Always check packaged ingredient labels, as some hot sauces and dressings may contain hidden gluten.