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chopped buffalo chicken salad

All of the flavors of buffalo chicken in a chopped salad!
Buffalo Chopped Chicken Salad

Ooookay so I know salads aren’t the most seasonal dish right now and I’ll admit, all I’ve been craving is soups, stews, casseroles, and any other comforting dish that will warm me up.  But I had the idea for this salad and just couldn’t resist.  I’ve been really into buffalo wings lately, which is strange because well, I’ve never been into them.  I have seen buffalo chicken everything (pizza, dip, sandwiches, pasta and on and on) all over the internet and until recently, it never really appealed to me.  Somehow a switch was flipped and I am totally on the same page as the rest of the buffalo loving world.  I know…I don’t understand myself, either.

Unfortunately, fried buffalo chicken wings aren’t that great for you.  So when I was thinking about making this salad, I decided to go the baking route for the chicken.  I simply adapted a crunchy baked chicken recipe by adding buffalo wing sauce to the egg dip, and voila…buffalo chicken!

I also adapted the dressing from my Southwestern Chopped Chicken Salad, which uses Greek yogurt making it super healthy, and added buffalo wing sauce to that too.  I stuck with the buffalo wing theme for the actual salad and added celery, shredded carrots, and blue cheese crumbles to the salad, but this salad would also be great topped with cherry tomatoes, corn, bell peppers, onion, avocado….whatever floats your boat.  So if you find yourself souped and casseroled out, or just looking for a good salad (and happen to be a buffalo chicken lover), this is the salad for you!

 

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Buffalo Chopped Chicken Salad

chopped buffalo chicken salad

Print Rate
Servings: 4 dinner salads

Ingredients

  • Chopped Buffalo Chicken Salad
  • serves 4 big salads
  • for the chicken:
  • 3-4 chicken breasts sliced into strips
  • 1 egg beaten
  • 1 tbsp buffalo wing sauce
  • 1/2 cup flour
  • 2/3 cup bread crumbs
  • for the salad:
  • 1 head romaine lettuce chopped (about 3 cups)
  • 1/2 head iceberg lettuce chopped
  • 2 carrots shredded
  • 2 celery sticks chopped
  • 1/2 cup crumbled blue cheese
  • for the dressing:
  • 3/4 cup plain Greek yogurt
  • 1/2 cup mayo I used reduced fat made with olive oil
  • 3 tbsp ranch dressing mix
  • 3-5 tbsp buffalo wing sauce depending on how spicy you like it

Instructions

  • Preheat oven to 400 degrees F. Line baking sheet with aluminum foil and spray with cooking spray.

To make the chicken

  • Line up three shallow bowls, one with the egg and buffalo wing sauce, one with the flour, and one with the bread crumbs.
  • Take each chicken strip and dip first in the flour, then the egg mixture, then the bread crumbs. Place onto prepared baking dish.
  • Bake about 18-20 minutes, or until chicken is cooked through.
  • If your chicken doesn't turn golden, turn on broiler and let sit under broiler for 1-2 minutes, until the chicken gets golden.

To make the dressing

  • Combine all ingredients, taste, and adjust buffalo sauce according to your preference.
  • To put it all together, toss together lettuces, carrots, and celery sticks.
  • Toss with about half of the dressing, and then add more to your liking.
  • Top with chicken and blue cheese crumbles.
  • Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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