Crank up your summer flavor without breaking the bank with the Buffalo Chicken Chopped Salad from How Sweet Eats! This spicy, flavor-packed salad brings together shredded buffalo chicken, crisp romaine, crunchy veggies, tangy blue cheese, and a creamy ranch drizzle—all chopped for maximum forkful satisfaction. It’s bold, refreshing, and perfect for hot summer days when you want a light but punchy meal that’s easy on your wallet. Whether you’re packing it for a road trip, a picnic, or a quick meal after exploring, this salad is the ultimate way to bring the heat while keeping your summer travel budget in check.
INGREDIENTS
Shredded Chicken:
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- garlic powder
- buffalo wing sauce, we like frank’s red hot wing sauce
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 1 seedless cucumber, peeled and chopped
- 8 to 10 cups chopped romaine hearts
- 4 green onions, thinly sliced
- ½ cup crumbled blue cheese
- ½ cup chopped cilantro
- ¼ cup chopped chives
- ranch dressing, for serving
INSTRUCTIONS
- Preheat your grill to the highest setting. I like to grill this chicken but you can cook it however you prefer.
- Season the chicken all over with the salt, pepper and garlic powder. Drizzle a little wing sauce on it too.
- Grill the chicken for 5 to 6 minutes a side, until cooked through and the internal temperature reaches 165 degrees F. I highly suggest using a meat thermometer because the time will depend on the size of your chicken breasts and the heat of your grill.
- Once the chicken is grilled, let it rest while you chop the other ingredients.
- Chop the carrots, celery, cucumbers and green onions. Chop the romaine lettuce and place it in a large bowl. I like to chop everything in pieces that are evenly sized – or at least as close as I can get them. Chop the cilantro and chives too. Combine it all in a bowl with the lettuce. Season with a pinch of salt and pepper and toss.
- Slice or chop the chicken (whatever size you prefer) and toss it with a few tablespoons of the wing sauce. Add the chicken into the bowl with the salad.
- Drizzle the entire thing with ranch dressing and more wing sauce if you’d like. Serve!
