Save I was staring into my fridge on a Tuesday night, leftover chicken breast wrapped in foil, a bottle of hot sauce tipped on its side, and a wilting head of romaine I'd sworn I'd use. Instead of tossing it all, I grabbed my knife and started chopping. What came together in under half an hour turned into one of those meals that tastes like you tried way harder than you did. That's how this Buffalo Chicken Chopped Salad became my go-to when I want something bright, tangy, and just spicy enough to wake up my taste buds.
The first time I brought this to a potluck, I watched people come back for seconds before they'd even finished their firsts. My friend Sarah, who swore she didn't like salads, kept asking what made it so good. I told her it was the hot sauce-butter combo on the chicken and the way the celery added that crisp, clean crunch. She's been making it at home ever since, texting me photos every time she nails the balance of spice and cream.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and soak up the buffalo sauce beautifully, but make sure not to overcook them or they'll turn rubbery.
- Hot sauce (Franks RedHot): This is the classic buffalo flavor base, tangy and vinegary with just the right amount of heat that doesn't overpower.
- Unsalted butter: It mellows the hot sauce and gives the chicken that rich, glossy coating you expect from real buffalo wings.
- Garlic powder: A little goes a long way to add savory depth without the bite of raw garlic.
- Romaine lettuce hearts: They stay crisp and sturdy even after tossing with dressing, and their mild flavor lets the buffalo chicken shine.
- Celery: This is non-negotiable for me, it brings that classic buffalo wing pairing and a refreshing crunch.
- Red onion: Adds a sharp, slightly sweet bite that cuts through the richness of the cheese and dressing.
- Cherry tomatoes: Optional, but they add pops of sweetness and color that brighten up the bowl.
- Blue cheese: Crumbled and funky, it's the traditional pairing that makes buffalo anything taste complete.
- Shredded carrots: They add a hint of sweetness and a pop of orange that makes the salad look as good as it tastes.
- Ranch or blue cheese dressing: Pick whichever you love more, both work perfectly to cool down the heat and tie everything together.
Instructions
- Season and Cook the Chicken:
- Sprinkle the chicken breasts with salt, pepper, and garlic powder, then melt the butter in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through. Let it rest for 5 minutes before cutting it into bite-sized pieces so the juices stay locked in.
- Coat with Buffalo Sauce:
- Toss the warm chicken pieces in a bowl with the hot sauce until every piece is slicked with that tangy, spicy glaze. The heat from the chicken helps the sauce cling and soak in.
- Chop the Vegetables:
- Finely chop the romaine, dice the celery and red onion, halve the cherry tomatoes if using, and toss them all into a large bowl with the shredded carrots. Small, even pieces make every bite feel intentional.
- Build the Salad:
- Add the buffalo chicken to the bowl of vegetables and toss gently to distribute everything evenly. Sprinkle the crumbled blue cheese over the top so it doesn't get lost in the mix.
- Dress and Serve:
- Drizzle the ranch or blue cheese dressing over the salad, add an extra splash of hot sauce if you like it fiery, then toss lightly and serve right away. This salad is best eaten fresh while the chicken is still warm and the lettuce is crisp.
Save One summer evening, I made this salad for my dad, who's usually a meat-and-potatoes guy. He took one bite, looked up, and said it tasted like his favorite bar food but somehow healthier. We sat on the porch with our bowls, the sun setting behind the trees, and he told me stories about the first time he tried buffalo wings in the 80s. That's when I realized food doesn't just fill you up, it opens up conversations you didn't know you needed.
Making It Your Own
This salad is endlessly adaptable depending on what's in your fridge or what you're craving. If you want extra crunch, throw in sliced radishes or diced cucumber for a cool, refreshing contrast. For a vegetarian twist, swap the chicken for grilled tofu tossed in the same buffalo sauce, it soaks up the flavor just as well. You can also add a handful of tortilla strips or croutons if you want a bit more texture and heft.
Pairing and Serving Suggestions
This salad is hearty enough to stand alone as a meal, but it also plays well with others. I love pairing it with a crisp, cold lager that cuts through the richness, or a chilled glass of Sauvignon Blanc if I'm feeling fancy. If you're serving it for a crowd, set out extra hot sauce, blue cheese crumbles, and dressing on the side so everyone can customize their bowl. It's also great for meal prep, just keep the dressing separate and assemble it fresh each day.
Storage and Leftovers
If you have leftovers, store the chicken, chopped vegetables, and dressing in separate containers in the fridge. The chicken will keep for up to three days, and the veggies stay crisp if you keep them dry. When you're ready to eat, just toss everything together fresh so the lettuce doesn't get soggy.
- Warm the buffalo chicken gently in the microwave before adding it to the salad for the best texture.
- Add a squeeze of fresh lemon juice to the lettuce before tossing to keep it bright and lively.
- If the salad sits for more than an hour, give it a quick toss before serving to redistribute the dressing.
Save This salad has become my answer to those nights when I want something fast, flavorful, and just a little indulgent without feeling heavy. I hope it becomes one of your favorites too, the kind of recipe you turn to when you need dinner to feel like a win.
Kitchen Guide
- → Can I prepare this salad in advance?
You can prep the vegetables and cook the chicken ahead of time, but assemble the salad just before serving to maintain crispness. Store components separately in the refrigerator for up to 2 days.
- → What dressing works best if I don't have blue cheese dressing?
Ranch dressing is the classic choice, but you can also use cilantro-lime, Caesar, or a simple vinaigrette. For a lighter option, try Greek yogurt mixed with hot sauce for a creamy, spicy dressing.
- → How can I make this vegetarian?
Substitute the chicken with crumbled firm tofu or chickpeas tossed in the same hot sauce and butter mixture. Both options provide satisfying protein and absorb the buffalo flavors beautifully.
- → Is this salad gluten-free?
It can be, provided you use certified gluten-free hot sauce and dressing. Always check packaged ingredient labels, as some brands may contain hidden gluten. Most major hot sauce brands and dressings offer gluten-free versions.
- → What temperature should the chicken reach for food safety?
Cook chicken until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. Allow it to rest for 5 minutes before cutting to retain moisture and ensure even doneness.
- → Can I use rotisserie chicken to save time?
Yes, rotisserie chicken works wonderfully. Shred or chop about 2 cups of meat, then toss with melted butter and hot sauce. This cuts preparation time significantly while delivering excellent flavor.