Buffalo-style chicken salad

Buffalo-style chicken salad

Total Time
23 min
15 min
8 min
Our riff on Buffalo chicken wings has all the classic spiciness with only a fraction of the fat and calories of restaurant versions. Get ready for a hearty lunch salad that uses lean chicken tenders, blue cheese, and loads of crunchy vegetables. Add a whole grain to the salad if you want; try 1/2 cup cooked quinoa or farro.



½ tsp, preferably smoked

Ground cumin

½ tsp

Chili powder

¼ tsp

Table salt

¾ tsp, divided

Black pepper

tsp, divided

Uncooked boneless skinless chicken breast tenderloin

1 pound(s), 12 tenders

Extra virgin olive oil

1½ Tbsp

Red wine vinegar

2 Tbsp


1 clove(s), minced

Tabasco pepper sauce

2 tsp, or to taste

Romaine lettuce

4 cup(s), shredded, sliced, lightly packed

Kirby cucumber

1 average, diced


2 rib(s), medium, thinly sliced (plus 1/3 cup celery leaves)


2 medium, thinly sliced

Red bell pepper

1 medium, diced


1 medium, diced

Blue cheese

cup(s), crumbled, not packed, crumbled


  1. To make spice mix, stir together paprika, cumin, chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a cup. Evenly sprinkle on both sides of chicken tenders. Set aside.
  2. To make dressing, whisk together oil, vinegar, garlic, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small bowl. Set aside.
  3. Spray ridged grill pan with nonstick spray and set over medium-high heat. Add chicken and grill until cooked through and well browned, about 4 minutes per side. Transfer to plate; drizzle with hot sauce, turning to coat.
  4. Put lettuce, cucumber, sliced celery, and scallions in large bowl; add dressing and toss until coated evenly. Divide lettuce mixture evenly among 4 plates or bowls; top with bell pepper, carrot, and chicken. Scatter celery leaves and blue cheese on top.
  5. Serving size: 3 chicken tenders, 2 cups salad, and generous 1 tbsp cheese