Buffalo Chicken Salad

Name: Buffalo Chicken Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: ⅓ cup Primal Kitchen Buffalo Sauce; 1 tablespoon butter; ½ tablespoon honey; Salt and pepper, to taste; 6 cups chopped romaine lettuce; 1 small bell pepper, chopped; 2 medium carrots, shredded or grated; 1 avocado, sliced; 4 Campari tomatoes, quartered; ½ red onion, thinly sliced; 2 ribs celery, chopped; 3 ounces cheddar cheese, cubed; Primal Kitchen Ranch Dressing, to taste; Optional Toppings: Scallions, Chives, Chopped Bacon

March 05, 2024

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If you pair your chicken wings with a green salad to get more plants on your plate, we see you! And we totally get you. Our creamy, fiery Buffalo Sauce is a delicious wingman for your favorite deep-fried party snack, that’s true. But our bestselling sauce is also perfect for drizzling on a refreshing chicken salad loaded with fresh vegetables and fun toppings.

We oven-baked our chicken with a sweet and kicky mix of honey butter and Buffalo Sauce to infuse it with delicious Buffalo wing flavor. By following our simple salad recipe, you'll get all the taste of traditional wings without the grease and mess of deep-frying.

This easy salad is elevated with bell peppers for an earthy crunch, plus avocado and cheese for richness. Our dreamy no-dairy Ranch Dressing provides the final touch, perking up romaine with tangy, creamy flavor. Keep it simple with the basic recipe or add chopped bacon and scallions or chives to tackle your hunger with even more savory salad goodness.

Buffalo Chicken Salad

Rated 4.3 stars by 4 users

Servings

Prep Time

15-20 minutes

Cook Time

25 minutes

Calories

408

Game-day appetizer meets crisp, refreshing veggies and tangy Ranch Dressing in this delicious salad topped with classic Buffalo chicken. Topped with creamy avocado and cheddar cheese cubes, this salad is a hearty and filling dish perfect for game days, family nights, or weekly meal prep.

Ingredients

For the chicken:

⅓ cup Primal Kitchen Buffalo Sauce
1 tablespoon butter
½ tablespoon honey
Salt and pepper, to taste

For the salad:

6 cups chopped romaine lettuce
1 small bell pepper, chopped
2 medium carrots, shredded or grated
1 avocado, sliced
4 Campari tomatoes, quartered
½ red onion, thinly sliced
2 ribs celery, chopped
3 ounces cheddar cheese, cubed
Primal Kitchen Ranch Dressing, to taste
Optional Toppings: Scallions, Chives, Chopped Bacon

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Directions

Preheat your oven to 375°F. In a small saucepan, melt the butter over medium heat. Once it is melted, add the buffalo sauce and honey. Reduce the heat to low and whisk together for 30-60 seconds, or until thickened. Season with salt and pepper to taste.
Allow the sauce to cool slightly, then spoon most of the sauce over the chicken, reserving a little for the end.
Put the chicken on a sheet pan and place it in the oven. Roast for about 20 minutes, or until the internal temperature reaches 165°F. Top with the remaining sauce and allow the chicken to cool, then chop into cubes.
Prep your vegetables, slice the avocado, and cube the cheese. Toss the romaine in a small amount of ranch dressing, then arrange the remaining toppings around the salad. Top with more ranch dressing and additional buffalo sauce if you’d like.