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Buffalo Chicken Chopped Salad

This upgraded Buffalo Chicken Chopped Salad is bold, refreshing, and ready in a flash. It combines spicy buffalo-coated chicken with a crunchy, colorful mix of veggies and a cool, tangy dressing—delivering that hot-and-cold sensation that hits the spot every single time.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

For the Chicken:

  • 2 cooked boneless skinless chicken breasts cubed
  • 1/2 cup buffalo wing sauce adjust to taste

For the Salad:

  • 1 large head of romaine or iceberg chopped
  • 1 cup shredded carrots
  • 1 cup chopped celery
  • 1 avocado diced
  • 1 cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup crumbled feta or blue cheese

For the Dressing:

  • 3/4 cup ranch dressing
  • 1/4 cup buffalo sauce
  • 1/4 cup crumbled cheese blue or feta

Instructions
 

Prepare Chicken:

  • Toss warm or room-temp cooked chicken with buffalo sauce in a bowl until fully coated.

Chop the Veggies:

  • In a large mixing bowl, combine chopped lettuce, carrots, celery, cucumber, tomatoes, and avocado.

Mix the Dressing:

  • In a small jar, shake together ranch, buffalo sauce, and crumbled cheese. Taste and adjust seasoning.

Assemble the Salad:

  • Add buffalo chicken to the chopped veggies. Drizzle with dressing and toss to combine.

Serve:

  • Serve immediately or store components separately and assemble just before eating.

Notes

  • Use rotisserie chicken to save time.
  • Add chopped hard-boiled egg for extra protein.
  • If meal-prepping, store dressing and avocado separately to keep fresh.