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Pioneer Woman Buffalo Chicken Salad

Pioneer Woman Buffalo Chicken Salad - recipe card
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This Buffalo Chicken Salad is a bold, satisfying main-course salad with tender, spicy chicken, crisp celery, creamy avocado, and a tangy buttermilk ranch dressing. The heat of the buffalo sauce is balanced by the cool, creamy dressing and fresh vegetables, making every bite a perfect combination of spicy, cool, and crunchy.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
  • 2 tbsp olive oil, divided
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or other buffalo-style hot sauce)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1 head romaine lettuce, chopped (about 6 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup celery, thinly sliced (about 2 stalks)
  • 1/2 cup red onion, thinly sliced
  • 1 medium avocado, diced
  • 1/2 cup shredded cheddar cheese (about 2 oz)
  • 1/4 cup plain Greek yogurt (full-fat), for dressing
  • 1/2 cup buttermilk, for dressing
  • 1/2 cup mayonnaise, for dressing
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh chives, chopped (or 1 tsp dried chives)
  • 1 clove garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt, for dressing
  • 1/4 tsp freshly ground black pepper, for dressing

Instructions

  1. Start by making the buffalo sauce: In a small saucepan over low heat, combine the hot sauce, melted butter, and honey. Whisk until the butter is fully melted and the sauce is smooth. Keep warm on the lowest setting, or set aside. This mixture will coat the chicken and give it the signature tangy-heat.
  2. Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes to take the chill off, ensuring even cooking.
  3. Heat 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the chicken breasts in the skillet. Cook without moving them for 5-6 minutes, until the bottom is golden brown and the chicken releases easily from the pan.
  4. Flip the chicken and reduce the heat to medium-low. Pour the prepared buffalo sauce over the chicken, using tongs to turn the pieces and coat them evenly. Continue to cook, basting occasionally with the sauce, for another 6-8 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C when checked with an instant-read thermometer inserted into the thickest part.
  5. Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice or shred it into bite-sized pieces. Toss the chicken with a few extra tablespoons of the pan sauce if desired, to keep it moist and flavorful.
  6. While the chicken rests, make the ranch dressing: In a small bowl, whisk together the Greek yogurt, buttermilk, mayonnaise, dill, chives, minced garlic, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. The dressing should be creamy and pourable. Cover and refrigerate until ready to use. This makes about 1 cup of dressing; you may not use all of it.
  7. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, sliced celery, and red onion. Toss to mix. The crisp, cool vegetables provide a refreshing contrast to the warm, spicy chicken.
  8. Add the sliced or shredded buffalo chicken to the salad bowl. Drizzle with about half of the ranch dressing and toss gently to coat all the ingredients evenly. You can add more dressing as desired, but be careful not to overdress the salad.
  9. Top the salad with diced avocado and shredded cheddar cheese. Serve immediately, with extra ranch dressing on the side if you like. The avocado adds creaminess, and the cheddar brings a sharp, savory note that pairs perfectly with the buffalo heat.

Notes

Storage: Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a separate container. Reheating: Reheat the chicken (if stored separately) in a skillet over medium heat with a splash of water or buffalo sauce, until warmed through. The salad greens are best enjoyed fresh and should not be reheated. Freezing: The cooked buffalo chicken can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not freeze the salad greens or dressing.

Nutrition

Keywords: buffalo chicken salad, pioneer woman, spicy chicken salad, ranch dressing, grilled chicken, healthy salad, weeknight dinner, gluten free, high protein, game day

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-buffalo-chicken-salad-recipe/