Buffalo Chicken Salad


This dinner is one of my favorites! Whenever I go to a restaurant, it is the first entree I look for on the menu. My husband loves it too, but he doesn’t always want bleu cheese dressing so I make him ranch instead 🙂IMG_3213

Buffalo Chicken Salad

Serves: 3-4


For the chicken

  • 4 chicken breasts (chicken thighs are even better!)
  • 1 cup Franks red hot sauce (check the ingredient label, lots of hot sauces have added hydrogenated oils= trans fat!)
  • 2-3 cloves garlic, minced
  • Juice for 1/2 of a lime (a lemon works too)
  • 2 T. butter
  • Salt and pepper

Another option is to make my Jamaican hot sauce!

For the salad

  • 4 cups spinach
  • 4-5 celery stalks, chopped
  • 1/4 red onion, chopped
  • 1/2 tomato, quartered
  • 1/2 avocado, sliced
  • 1/4 cup shredded carrots
  • Shredded cheddar cheese to taste (optional)
  • You can also add zucchini, peppers, or other vegetables that you desire
  • Dairy Free Ranch Dressing or Bleu Cheese Dressing


  1. Oven method:
    1. Preheat oven to 375 F.
    2. Place chicken breasts/thighs in a baking pan. Shake salt and pepper over the chicken and top each with 1/2 T. of butter, the fresh minced garlic and lime juice. Add 1/2 cup of hot sauce.
    3. Bake for 35-40 minutes.
    4. Add remaining hot sauce.
  2. Stovetop method:
    1. Heat a pan to medium high heat.
    2. Salt and pepper the chicken. Add 1 T. butter to the pan. Brown chicken on both sides for 4-5 minutes each.
    3. Make the hot sauce. Take a microwave safe bowl and mix the hot sauce, lime/lemon juice, minced garlic, remaining butter and salt and pepper together. Microwave for about 1 minute or until the butter is melted.
    4. Place the sauce over chicken and let simmer until chicken is cooked to 165 F and juices run clear.
  3. Place spinach on two plates along with celery, onion, tomato, avocado, carrots and cheese.
  4. Place chicken on top and add the amount of dressing you prefer.
  5. Add more hot sauce as desired!

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