Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

The popular flavors of Buffalo wings and blue cheese dip team up in this salad.


6 servings (serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing)

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 3.2 g
Monofat 3 g
Polyfat 1.2 g
Protein 33.6 g
Carbohydrate 26.6 g
Fiber 4.1 g
Cholesterol 80 mg
Iron 2.7 mg
Sodium 473 mg
Calcium 172 mg


1 tablespoon paprika
1 1/2 tablespoons olive oil
2 tablespoons hot sauce
6 (4-ounce) skinned, boned chicken breast halves
1 large carrot
1 celery stalk
3 cups cubed red potato
Cooking spray
6 cups shredded romaine lettuce
2 cups cherry tomato halves


Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.

Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.

Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.

Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.

Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.