Serves 4
25 min
Buffalo Chicken Burger Salad
Recipe GLPR8e11a61ed05deb
A bold and tangy main course salad featuring spicy buffalo chicken patties served over fresh romaine lettuce with ripe tomatoes, creamy avocado, crispy red onion, and tangy blue cheese crumbles, finished with cool ranch dressing.
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Ingredients
1 pound ground chicken
3 tablespoons Frank's hot sauce
1/4 cup blue cheese crumbles
2 teaspoons cornstarch
9 cups romaine lettuce, torn into bite-sized pieces
2 tomatoes, cut into chunks
1 avocado, diced
1/4 red onion, thinly sliced
1/2 cup organic ranch dressing
Oil for greasing grill
Directions
In a medium bowl, combine the ground chicken, Frank's hot sauce, blue cheese crumbles, and cornstarch. Mix until all ingredients are evenly distributed. Divide the mixture into 4 equal portions and form each into a compact patty about 1/2 inch thick.
Preheat a grill or grill pan to medium-high heat and lightly coat the grate with oil to prevent sticking.
Place the chicken patties on the hot grill and cook for 6-7 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. Do not press down on the patties while cooking.
While the patties cook, in a large bowl toss together the torn romaine lettuce, diced tomatoes, and diced avocado until evenly mixed.
Divide the salad mixture equally among four serving plates. Top each salad with one buffalo chicken patty and a portion of the thinly sliced red onion.
Drizzle each salad with the ranch dressing and serve immediately while the chicken patties are still warm.
