Grilled Buffalo Chicken Salad

Grilled buffalo chicken layered over crisp romaine with sweet red bell peppers, red onion, fresh lemon, and a creamy dressing for a bold, satisfying salad.

Course Main Dishes, Salads

Cuisine American

Prep Time 10

Cook Time 10

Servings serving

Calories 571kcal

Author Diane Gail

Ingredients

4 oz chicken breast
1 tablespoon olive oil
salt to taste
ground black pepper to taste
granulated garlic to taste
1/4 cup buffalo sauce
1 romaine heart
1 lemon wedge
1/2 cup red bell pepper thinly sliced
1/4 cup red onion thinly sliced
1/4 cup ranch dressing

US Customary - Metric

Instructions

Slice the chicken breast into strips. Season with olive oil, salt, black pepper, and granulated garlic. Grill for 4–5 minutes per side, or until cooked through. Let rest for 5 minutes before cutting into bite-sized pieces.
Toss the chicken with the buffalo sauce until evenly coated.
Chop the romaine and place it in a serving bowl. Squeeze the fresh lemon juice over the lettuce.
Top with the sliced red bell peppers and red onion.
Arrange the buffalo chicken over the salad, drizzle with ranch dressing, and serve immediately.

Notes

Freshly squeezed lemon juice provides the brightest flavor. Bottled lemon juice is not recommended.
Tri-color bell peppers add the best balance of sweetness and color. Green bell peppers are not recommended for this recipe.
This salad is best assembled just before serving to keep the lettuce crisp and fresh.
Grilled chicken can be replaced with crispy fried chicken for a heartier variation.
Feta, shredded cheddar, or shredded pepper jack cheese all pair well with the buffalo chicken if you'd like to add cheese.

Nutrition