Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

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

Yield: 6 servings (serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 24%
  • Fat: 8.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 33.6g
  • Carbohydrate: 26.6g
  • Fiber: 4.1g
  • Cholesterol: 80mg
  • Iron: 2.7mg
  • Sodium: 473mg
  • Calcium: 172mg


  • 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
  • Blue Cheese-Buttermilk Dressing


  1. Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
  2. 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.
  3. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.
  4. 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.
  5. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.
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