Buffalo Chicken Salad

Buffalo Chicken Salad

Serves 4


For the salad:

  • 1 head romaine lettuce, chopped
  • 6 celery stalks, sliced very thin
  • 1 pound chicken tenders, or chicken breasts sliced into ½ inch strips
  • ½ cup whole wheat or regular breadcrumbs
  • 1 teaspoon vegetable oil

For the marinade:

  • 2 tablespoons hot sauce (We recommend Frank’s Original!)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon brown sugar

For the dressing:

  • 1 ounce crumbled blue cheese (about ¼ cup)
  • ¼ cup plain yogurt
  • 2 tablespoons buttermilk, or regular milk
  • ¼ teaspoon black pepper


  1. Combine the marinade ingredients, and marinate the chicken for at least 10 minutes. Preheat the oven to 400°F. Place the breadcrumbs in a shallow pan or plate and toss with the oil.
  2. Dredge each chicken piece in the breadcrumbs, coating each side. Place the breaded chicken on a sheet pan, and bake until chicken reaches 165°F and the crust is golden brown. This should take about 12 minutes.
  3. For air fryer owners, cook time for the chicken is about 9 minutes at 400°F.
  4. Mix together the dressing ingredients in a small bowl. Using half the dressing, toss with the lettuce and celery. Add more dressing as desired. Divide the dressed greens and chicken tenders among four serving plates and serve immediately.
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