This easy Buffalo chicken salad is next level – it’s the Buffalo-flavored chicken that takes this basic salad up a notch. The chicken, moist and packed with flavor, combined with blue cheese crumbles and your favorite dressing will have you coming back for more.
Prep Time::10 mins
Cook Time::20 mins
Cool Time::20 mins
Total Time::50 mins
Servings::4
Ingredients
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2 skinless, boneless chicken breasts, cut in half horizontally
2 tablespoons Cajun seasoning, divided
1/4 cup grapeseed oil
1/3 cup ranch dressing
1/3 cup hot sauce
8 cups torn green leafy lettuce, or as needed
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/2 cup shredded carrots
1/2 cup crumbled blue cheese, or to taste
your favorite salad dressing
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Season chicken with 1 tablespoon Cajun seasoning. Heat oil in a cast iron skillet over medium-high heat. Add chicken to the hot oil, without crowding, and cook, turning once, until no longer pink at the center and juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the center will read 165 degrees F (74 degrees C). Remove chicken from pan to a plate to cool, about 10 minutes.
Stir ranch dressing, hot sauce, and remaining 1 tablespoon Cajun seasoning together in a large bowl.
Cut chicken into bite-sized pieces; add to bowl with sauce mixture and toss well. Place chicken on the prepared baking sheet.
Bake in the preheated oven until just beginning to get crisp, 5 to 10 minutes; remove to cool, about 10 minutes.
Combine green leafy lettuce, tomatoes, cucumbers, and carrots in a salad bowl. Add Buffalo chicken and blue cheese crumbles. Serve with your favorite dressing.