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close up of the buffalo chicken salad served on a plate with a cloth napkin

Buffalo Chicken Salad

Enjoy the flavor of your favorite gameday snack in a healthy, good for you salad.
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Course: Dinner, lunch
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 14 minutes
Servings: 4
Calories: 466kcal


For the buffalo chicken

  • 3 (162g) chicken breasts skinless and boneless
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • salt to taste
  • 1 cup (237g) buffalo hot sauce divided
  • 1 tablespoon hot melted butter

For the salad

  • 2 heads of romaine (or any lettuce), roughly torn
  • 1 large carrot cut into matchsticks
  • 1 red bell pepper deseeded and cut into matchsticks
  • 1 avocado peeled and sliced
  • 1 small cucumber sliced
  • 3 radishes sliced
  • cup (40g) blue cheese crumbles
  • cup (71g) ranch dressing to taste


  • Combine onion powder, garlic powder, paprika, salt and pepper and season both sides of the chicken breasts.
  • Mix hot sauce with hot melted butter, Use two-thirds of the hot sauce for brushing and basting (and reserve the rest). Then brush both sides of the breasts with the hot sauce.
  • Preheat grill to medium and oil the grill grates, or heat an oiled grill pan on the stovetop.
  • Grill chicken for about 5 - 7 minutes per side, basting with hot sauce as it cooks, or until internal temperature reaches 165F / 74C.
  • When done, brush the remaining hot sauce over the chicken breasts, let rest for a few minutes before slicing.
  • Combine all the salad items together, including the sliced chicken, top with ranch dressing and serve.


  • Season the chicken with salt, pepper, onion, and garlic before brushing with the sauce for extra flavor. 
  • Avoid salmonella contamination and use a clean brush to add the sauce to the chicken after it has finished cooking. 
  • Discard any sauce that touched raw chicken. 
  • Always cook the chicken to an internal temperature of 165F / 74C. 
  • Cooking time may vary depending on the thickness of the chicken. 
  • Allow the meat to rest for 5 minutes after cooking to allow the juices to redistribute.  
  • Buy in Bulk - Chicken is often less expensive when purchased in bulk. Stock up when prices are low and store extras in the freezer. 
  • Swap Veggies -  Use the veggies you have on hand in your fridge. 
  • Plant a Garden -  Growing your own veggies is a great way to save a bit of money. 
  • Bulk it Up - Add bulky veggies like cauliflower or broccoli to the salad or add cooked grains such as quinoa.  
  • Store - Refrigerate leftovers for up to 3 days.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.


Calories: 466kcal | Carbohydrates: 13g | Protein: 23g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 2585mg | Potassium: 882mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5202IU | Vitamin C: 50mg | Calcium: 108mg | Iron: 1mg