Buffalo Chicken Salad

Layered with crunchy greens, veggies, blue cheese and Buffalo chicken, this salad is a flavor-packed meal perfect for lunch or dinner. If you’re making it as a meal prep idea, wait to add the dressing until you’re ready to eat.

Ingredients

Buffalo Chicken

2 chicken breasts, boneless, skinless

3 tablespoons hot sauce, such as Frank’s

1 tablespoon olive oil

1/4 teaspoon garlic powder

Salad:

1 head romaine lettuce, roughly chopped

1 carrot, shredded or thinly sliced

4 radishes, thinly sliced

1/4 cucumber, thinly sliced

2 tablespoons red onion, thinly sliced

2 oz. blue cheese, crumbled

Ranch-Style Dressing:

1/4 cup sour cream

1/2 lemon, juiced

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dill, dried

1/4 teaspoon parsley, dried

1/4 teaspoon salt

1 pinch of black pepper

Instructions

In a large bowl, add the hot sauce, olive oil, and garlic powder and whisk to combine. Add the chicken breasts, turn to coat them in the mixture, then allow to marinate for 20 minutes at room temperature or transfer to the fridge to marinate for 2 hours.

In a small bowl or jar, add the dressing ingredients and whisk until well combined. Taste, adjust the seasoning as needed, and then set it aside.

When the chicken is ready, heat a grill, frying pan, or cast-iron skillet to medium-high heat, then add the chicken breasts and cook for 6-8 minutes per side, turning once, until the chicken is cooked through, or the internal temperature reads 165°F. Once cooked, remove the chicken from the grill and allow to rest at least 5 minutes before slicing into bite-size pieces.

While the chicken is cooking, prepare the salads; divide the chopped lettuce, shredded carrots, sliced radishes and cucumbers across two separate bowls.

Top each bowl with sliced chicken and crumbled blue cheese and drizzle with dressing just before serving.