Serves 10
35 min
Buffalo Chicken Salad
Recipe GLPRcebec59d23685b
A vibrant, crunchy salad featuring tender buffalo-spiced chicken paired with a creamy blue cheese dressing and fresh vegetables. This low-carb meal is perfect for lunch or a light dinner, combining bold flavors with cool, crisp salad components.
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Ingredients
1 pound boneless, skinless chicken thighs
1/2 cup Frank's Red Hot or other Louisiana-style hot sauce (for chicken)
1 tablespoon fresh lemon juice
2/3 cup crumbled mild blue cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup Frank's Red Hot or other Louisiana-style hot sauce (for dressing)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons light brown sugar
1 teaspoon fresh lemon juice
2 medium carrots, peeled and trimmed
2 8-ounce heart Two 8-ounce romaine lettuce hearts, thinly sliced
1 cup thinly sliced red cabbage
1 cup thinly sliced celery
1 cup halved cherry tomatoes
1/2 cup thinly sliced Persian cucumber
1/4 cup thinly sliced red onion
1 medium ripe Hass avocado, pitted and thinly sliced
Directions
Pat the chicken thighs dry with paper towels. In a small bowl, combine the 1/2 cup hot sauce with 1 tablespoon fresh lemon juice.
Heat a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for 6-7 minutes per side until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh. During the last 2 minutes of cooking, brush both sides generously with the hot sauce and lemon juice mixture.
Transfer the cooked chicken to a cutting board and let rest for 3-5 minutes. Slice into bite-sized pieces or strips.
While the chicken cooks, prepare the blue cheese dressing. In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, and apple cider vinegar until smooth.
Fold the crumbled blue cheese into the dressing, then season with kosher salt and freshly ground black pepper to taste. Set aside.
In a small bowl, whisk together the 1/4 cup hot sauce, extra-virgin olive oil, light brown sugar, and 1 teaspoon fresh lemon juice to create the buffalo dressing. Set aside.
Cut the carrots into thin matchsticks or use a vegetable peeler to create thin ribbons. Place all prepared vegetables and avocado into a large salad bowl with the romaine lettuce, red cabbage, celery, cherry tomatoes, cucumber, and red onion.
Drizzle the buffalo dressing over the salad and toss gently to combine, ensuring all vegetables are evenly coated.
Divide the dressed salad among ten serving plates. Top each portion with sliced buffalo chicken and serve immediately with the blue cheese dressing on the side or drizzled over the top.
