Sure, you could make this healthy buffalo chicken salad with bottled buffalo sauce, but my easy homemade recipe comes together in a snap and really makes this salad! It tastes just like my favorite buffalo chicken wrap without the extra carbs.
What’s in This Healthy Buffalo Chicken Salad Recipe?
Butter: Unsalted butter is preferred to keep the buffalo sauce from being too salty. Hot Sauce: Use whatever your favorite hot sauce is! Any brand will work well. I used Frank’s RedHot. White Distilled Vinegar: This is needed to give the buffalo sauce the necessary tang. Worcestershire Sauce: This gives the necessary savory note to the buffalo sauce. Seasonings: You’ll need onion powder and salt for the buffalo sauce. Chicken: Boneless skinless chicken breasts are my favorite to use for this salad recipe. Shredded Lettuce: Swap this with any other leafy green that you prefer. Tomatoes: Cherry or grape tomatoes work best since they’re easy to cut in half and pierce with a fork. Celery: Make sure to rinse your celery before chopping, as celery tends to have residue on it from where it was farmed. Red Onion: The bold flavor of a red onion complements the buffalo flavor perfectly. Avocado: Make sure your avocado is fresh by giving it a gentle squeeze prior to cutting. It should have a little give to it but not be too soft. Ranch Dressing: For the best results, consider using my homemade ranch dressing!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store
Once this healthy buffalo chicken salad is tossed together with the dressing, I recommend serving it right away. Store any leftovers in separate airtight containers in the refrigerator for 3 days. The chicken can also be frozen for up to 3 months.
Notes and Tips
Control the heat by the amount of glaze you brush on the chicken after it is cooked. More glaze, more heat; less glaze, less heat. You can cook the chicken and chop the veggies ahead of time. Store them in the refrigerator until ready to assemble. Feel free to get creative with your veggies! Corn, cucumbers, cauliflower and more are all great additions.
