Grilled Buffalo Chicken Salad Recipe
This bold and flavorful grilled buffalo chicken salad recipe is one of my favorite warm weather meals. It’s quick to pull together, easy to prep ahead, and packed with layers of spicy heat, crispy crunch, and creamy dressing — the kind of dish that satisfies without ever feeling heavy.
Looking for something to serve on the side? Try a bowl of Italian Broccoli Soup or a few of my savory homemade crackers for a simple, satisfying addition.
Introduction
There’s something about the combination of ingredients in this salad that just works — even though it’s not the most common pairing out there. I’ve been making it the same way in my kitchen for over twenty years, and once you’ve tried it, you’ll see why I stand by these particular toppings and sauces.
That said, this recipe is easy to customize. I’ll share my favorite way to make it, along with plenty of ideas for switching things up to suit your own taste.
I take the same approach with omelettes in my kitchen — specific preparation and ingredient pairings that bring out the best in simple ingredients. You can try my favorite breakfast omelettes to see how the right cooking method brings those combinations to life.
Why This Recipe Works
- Homemade buffalo sauce and blanch dressing, provide layered flavor that enhances the salad without taking over the flavor of the vegetables.
- The chicken and dressing can be made ahead, so this meal comes together in no time on busy weeknights.
- Crisp vegetables, tender chicken, and creamy dressing, offer texture variety that make each and every bite more satisfying than the last.
- Easy to customize, with different greens and toppings depending on what you have in your fridge or growing in your garden. Just like my pico de gallo recipe, which also brings a bit of a spicy kick to the table.
Ingredients For Grilled Buffalo Chicken Salad
This salad starts with basic ingredients and a lot of flavor. Here are the key components:
- Red bell peppers – Red bell pepper is my preferred choice for this salad, but yellow or orange work well too. Green bell peppers have a sharper flavor that throws things off, so it’s best to skip them if you can.
- Lemon – A quick squeeze of fresh lemon juice brightens the whole dish. It’s a small addition that makes a big difference, so try not to leave it out.
- Buffalo wing sauce – I always use my own homemade buffalo sauce for this salad. The unmatched flavor is worth the extra step. But if you’ve got a store-bought version you love, it’ll work in a pinch.
- Salad dressing – I mix up a quick, homemade ranch with blue cheese crumbles to drizzle over this salad. It’s a non-negotiable for me, but plain ranch or blue cheese dressing are both solid options too.
See recipe card below for full information on ingredients and quantities.
Variations or Substitutions
- Use any fresh lettuce you have on hand, to replace the romaine — spring mix, leaf lettuce, or even iceberg can work depending on your preference.
- Swap in a dressing that suits your personal taste, if blanch dressing isn’t your favorite — classic ranch or blue cheese are both solid alternatives. You can also try it with my creamy dill dressing for a fresh twist.
- Try breaded chicken for a heartier bite, by using your favorite breaded variety to add extra texture and richness to the salad.
- Add chopped celery or shredded carrots for crunch, and to balance the spicy chicken with something fresh and mildly sweet.
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How To Make Grilled Buffalo Chicken Salad
This bold, flavorful salad comes together quickly with simple prep and a few homemade touches that take it to the next level.
Step 1: If you are making the sauces homemade, prepare them first. Whisk together equal parts Frank’s Red Hot and melted butter to create the buffalo sauce. In a separate bowl, mix ranch seasoning with buttermilk and mayonnaise, then stir in blue cheese crumbles to make the blanch dressing.
Step 2: Slice the chicken breast into strips, coat them with olive oil, salt, pepper, and granulated garlic, then grill in a cast iron pan or over an open flame until golden brown and cooked through — about 4–5 minutes per side depending on thickness.
Step 3: Cut the chicken into bite-size pieces and toss in homemade buffalo sauce until well coated.
Step 4: Chop the romaine lettuce into bite-size pieces and place it in a large serving bowl, then squeeze fresh lemon juice over the top to brighten the flavor.
Step 5: Thinly slice red bell pepper and red onion and layer the slices over the lettuce.
Step 6: Spoon the buffalo chicken over the salad, then finish with a generous drizzle of homemade blanch dressing.
Recipe FAQs
Yes — prep the chicken, sauce, and dressing the day before. Assemble just before serving.
Homemade blanch dressing (ranch with blue cheese crumbles) is my go to. Regular ranch or blue cheese works too.
Absolutely. Just store each component separately and combine when ready to eat.
You can, but for best results, use grilled or pan-seared chicken made at home.
It’s mild to medium. Adjust the heat by changing the ratio of butter to hot sauce when you make it.
Serve
This grilled buffalo chicken salad recipe stands confidently on its own as a complete and satisfying meal. The combination of sauced chicken, crisp veggies, and rich dressing makes it both hearty and flavorful.
That said, it also pairs beautifully with a few simple additions. Serve it with a slice of homemade no knead bread or a few homemade everything crackers or rosemary parmesan crackers for a little something extra on the plate. And if you’re putting together a larger meal, try adding a bowl of creamy sausage and pepper soup or Ukrainian mushroom soup to round things out and bring warmth to the table.
Expert Tips
- Make dressing ahead of time: Blue cheese crumbles will infuse into the ranch base as it chills, enhancing the overall flavor and giving it a more developed taste.
- Use a cast iron grill pan: It provides consistent heat and even cooking, making it easier to achieve juicy, well-browned chicken without needing an outdoor grill.
- Coat the chicken evenly: Toss the cooked pieces in buffalo sauce while they’re still warm so the flavors cling well to every bite.
- Slice vegetables thinly: Ensures they blend easily with the other ingredients and add flavor without overwhelming the balance of the salad.
- Avoid overcooking the chicken: Properly cooked chicken stays juicy and tender, which is essential for contrast against the crisp greens and creamy dressing — just like in my easy gluten free chicken salad recipe, where texture makes all the difference.
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Grilled Buffalo Chicken Salad
Ingredients
- 1 romaine heart
- 1 lemon wedge
- 1/4 cup red onion thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 4 oz chicken breast
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/8 cup blue cheese crumbles
Instructions
- Prepare and cook the chicken: Slice the chicken breast into strips. Coat with olive oil, salt, pepper, and granulated garlic. Grill in a cast iron pan or over an open flame until golden brown and cooked through, about 4–5 minutes per side depending on thickness.
- Toss chicken in buffalo sauce: Cut the cooked chicken into bite-size pieces and toss in buffalo sauce until evenly coated. You can use store-bought sauce or make your own by whisking together equal parts Frank’s Red Hot and melted butter.
- Assemble the salad base: Chop romaine lettuce into bite-size pieces and place it in a large serving bowl. Squeeze fresh lemon juice over the top to brighten the flavor.
- Add vegetables: Layer thinly sliced red bell pepper and red onion over the bed of romaine.
- Mix dressing: In a small bowl, stir blue cheese crumbles into your favorite ranch dressing to make blanch dressing. For best results, make blanch from scratch by mixing ranch seasoning with buttermilk and mayonnaise and then stirring in the crumbles.
- Finish and serve: Spoon buffalo chicken over the salad and drizzle with the blanch dressing. Serve immediately.
Notes
- Use a grill pan or outdoor grill: Either option works well for this recipe — choose whichever fits your kitchen setup or the season.
- Let the chicken rest before cutting: Resting the meat for 5 minutes helps retain juices and improves texture.
- Mix dressing in advance: Preparing it ahead allows the blue cheese flavor to infuse into the ranch, giving you the best taste.
- Adjust heat level to taste: Use more or less hot sauce in your buffalo blend depending on how spicy you like it.
- Store components separately: If making ahead, keep the chicken, veggies, and dressing in separate containers to maintain the best texture.
This Buffalo Chicken Salad is the perfect balance of bold flavor and fresh crunch — spicy, satisfying, and easy to throw together! It’s a great way to enjoy those classic wings-inspired flavors in a lighter, veggie-packed meal. If you give it a try, I’d love to hear what you think! Leave a comment below to share your favorite toppings or ask any questions — I’m always happy to help. Enjoy every bite!
This bold and flavorful salad has been a staple in my kitchen for years, and I’m so happy to finally share it here. The combination of spicy buffalo chicken, crisp veggies, and creamy dressing just works. If you give it a try and have any questions along the way, feel free to ask — I’m always happy to help!