Salads never need be boring! Liven up your salad plate with spicy chicken and tangy Blue Cheese dressing in this Buffalo Chicken Salad.
Buffalo wings are a wonderful party snack, but there isn’t a whole lot of substance to them. As good as they are, they do not make a meal. Really. They don’t.
One of my favorite tweaks: Grilled Buffalo Chicken. I took typical buffalo wing seasonings and doused them on boneless, skinless chicken breast.
Cook up extra and toss that chicken on a bed of greens with grape tomatoes, chopped celery, and blue cheese dressing? Yum! And throw on a good handful of cilantro, just for kicks. Yum-O!
That’s what you get with this Buffalo Chicken Salad – all the flavors of the classic Buffalo Wings plate and then some.
Note: if you’re doing paleo or Whole 30, swap out the dressing for this one.
(Psst. It’s also good all rolled up in a wrap, too.)
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. The chicken is the high price items in this recipe. Watch for sales and stock up.
- Make your own dressings. Bottled dressings are either way too expensive or full of junk. I love to make my own dressings. Not only are they quick and economical to prepare, but they allow me to control the ingredients that I use.
- Save your cilantro. Store your cilantro properly so it doesn’t go to waste as a mass of brown goo in the vegetable drawer.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- salad spinner – I love this large model salad spinner with a salad serving bowl.
Buffalo Chicken Salad
- Divide the salad greens among 4 dinner-size plates. Distribute the celery and tomatoes evenly among the four plates. Top each plate with the cooked chicken. At this point, you can cover the salads and refrigerate for later.
- Drizzle the salads with the dressing. Top with scallions and cilantro, and serve.
Updated April 22, 2017.