Buffalo Chicken Salad

Buffalo Chicken Salad is a fusion of a well-known bar food and a healthy green salad.  The colorful green salad, golden brown chicken, red sauce and white dressing create an absolutely stunning visual presentation along with a hearty, delicious and mostly healthy meal you can share with family and friends.

Buffalo Chicken Salad is a healthy entree that can be enjoyed on any occasion.  The fresh green salad contrasts perfectly with flavorful and spicy buffalo chicken strips.  The entire dish is drizzled with cool and creamy ranch dressing that takes some of the bite out of the buffalo sauce and is also a natural salad topper.

The salad is fresh and crunchy- you can use any greens that you want.  Iceberg lettuce, fresh spinach or kale, and leafy bib lettuce all go great with it.  For additional vegetables, the salad should include colorful and crunchy veggies such as bright bell peppers, orange carrots, black olives, white button mushrooms, and bright red cherry tomatoes.

The buffalo sauce is flavorful, spicy and easy to make if you have the ingredients.

Fresh chicken is then coated and fried and dredged in sauce before being sliced into strips,  The strips are carefully arranged on a bed of fresh salad and then drizzled with white and creamy ranch dressing.

Buffalo Chicken Salad

Fresh chicken breast is fried up with a golden brown crust, dredged in delicious buffalo sauce, sliced into strips and then placed on top of the salad before topping the salad off with creamy ranch dressing.  The buffalo sauce is a simple mix of Italian dressing and hot cayenne pepper sauce.  You can adjust the heat by changing the ratio of Italian dressing to hot sauce, or you can add butter to reduce the heat.

15 mins 15 mins Serves 4
PREP 15 mins
COOKING 15 mins
YIELD Serves 4


Green Salad

  • 2 cups of salad greens
  • salad vegetables (tomatoes, mushrooms, peppers, carrots, etc)
  • 1/2 cup of shredded cheese
  • Ranch Dressing

Buffalo Chicken

  • 2 boneless, skinless chicken breasts
  • 1/2 cup cayenne pepper based hot sauce
  • 1/2 cup Italian dressing
  • 1/2 cup white flour
  • 1 cup panko
  • 1 egg
  • cooking oil for frying


  • Watch and chop the vegetables and toss together with the cheese,  Set the salad and dressing aside and prepare the chicken.

  • Heat the cooking oil to 320 degrees F/160 degrees C.  Mix together the panko and flour.  Beat the egg.  Dredge the chicken in the egg and then coat with the panko mixture being sure to completely coat the chicken.

  • Fry each breast for 4 minutes in the oil turning once or twice during cooking.

  • Remove from the oil and drain,  Raise the oil temperature to 360 degrees F/180 degrees C.
  • Make sure that each breast has rested for at least 7 minutes.  Fry in the hot oil for another 4 minutes turning once or twice during cooking to brown evenly.
  • Remove the chicken from the oil and drain.

  • Mix together the Italian dressing and hot sauce and bring to a boil over medium heat in a saucepan.

  • Cut the chicken into strips.  Toss the chicken strips in the sauce to coat.

  • Arrange the chicken on top of the green salad and top with ranch dressing.  Serve.



  • Refrigerate Leftovers – salad and chicken should be separated


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