Buffalo Chicken Salad Recipe | Happy healthy eating

This is spicy Buffalo Chicken Salad This is a must if you are a buffalo wing lover! Filled with sweet corn, cherry tomatoes, avocado and ranch for the ultimate delicious light bite. It's an easy 25-minute lunch or dinner you'll want to repeat.

Why You'll Love This Buffalo Chicken Salad Recipe

This easy Buffalo Chicken Salad with Tangy Ranch Dressing is a quick way to pack more veggies into your lunches and weeknights.

• quickly This satisfying chicken salad with buffalo sauce is ready in half an hour.
• Tex-Mex. Roasted corn, juicy tomatoes, spicy red onion, and creamy avocado give this recipe a Tex-Mex flavor profile.
• versatile Turn it into a pasta salad, make it vegetarian or dress it up with cilantro lime crema.
• Perfect for summer. This salad is packed with fresh veggies and juicy buffalo chicken for a summer lunch.

What you will need

Fresh tomatoes add a burst of juice, avocado adds creaminess and corn adds natural sweetness. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• Chicken Breast: It must be boneless and skinless.
• Frank's Red Hot Sauce: Feel free to use your favorite buffalo sauce for this.
• Corn: Use fresh, canned or frozen (thawed).
• Cherry tomatoes: You can use Roma tomatoes if you remove the seeds and dice them.
• Red Onion: White, yellow, or even green onions can be used instead.
• Avocado: Make sure it is ripe and peeled. Feel free to add a dollop Guacamole.
• Red Leaf Lettuce: Iceberg and romaine lettuce are great swaps.
• Ranch Dressing: Caesar dressing works too.

How to Make Grilled Buffalo Chicken Salad

Chicken and vegetables cooked on the grill add toasty, charred goodness to every bite. Scroll to the bottom of the post for the full recipe card.

• Grill the chicken. Preheat grill to 400F. Add the chicken and cook for 4-5 minutes. Remove it from the grill and toss it in a bowl with Frank's hot sauce. Set it aside.
• Grill the vegetables. Add corn and red onion. Grill them for 4 minutes per side. Remove them from the heat. Cut the corn kernels from the cob with a sharp knife.
• Assemble the salad. Divide lettuce, grilled vegetables, cherry tomatoes, chicken and avocado among salad bowls. Drizzle with ranch dressing. Serve and enjoy!

Tips and variations

Make this Grilled Buffalo Chicken Salad a vegetarian dish or turn it into a pasta salad!

Serving advice

This buffalo chicken salad is a great main dish by itself. However, you can serve it with tacos. i love my Shredded Chicken Tacos, Chicken Street Tacos with Street CornAnd Cilantro Lime Marinated Chicken Tacos. If you prefer a light appetizer with salad, go for me Fresh Mango Salsa or Roasted Tomato Salsa With corn chips.

How to store leftovers

This salad is put together just before lunch to keep the tomatoes from getting soggy and the avocado from browning.

• Fridge: Store chicken in an airtight container for up to 4 days. Lettuce and roasted vegetables can be stored together for up to 3 days.
• To reheat it: Pop the chicken in the microwave for 15 seconds until heated through.

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