Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
40 Mins
Total Time
40 Mins
Serves 4

Wing-fans and salad-fans, this one’s for you. We gussied up the classic buffalo chicken appetizer and transformed it into a healthy entrée salad of saucy chicken strips, crisp carrots and celery, and pungent buttermilk-blue cheese dressing. A quick and easy weeknight meal, this buffalo chicken salad will please everybody at the dinner table. Serve this buffalo chicken salad with toasted French bread baguette slices for a more filling meal, and reserve some dressing on the side for dipping.

How to Make It

Step 1

Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well. Sprinkle chicken evenly with salt. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Dredge chicken in flour; dip in egg mixture. Dredge in flour again, shaking off excess. Add chicken to pan; sauté 3 minutes on each side or until done. Remove chicken from pan using a slotted spoon; drain on paper towels. Combine hot sauce and butter in a medium bowl, stirring with a whisk. Add chicken to hot sauce mixture, tossing to coat evenly. Cut chicken into slices.

Step 2

Combine lettuce, carrot, and celery in a large bowl. Combine buttermilk and remaining ingredients, stirring well. Arrange about 1 1/2 cups salad on each of 4 plates; divide chicken strips among salads. Drizzle dressing evenly over salads.

Ratings & Reviews

Great wing flavor

June 30, 2015
My husband who is a wing fan and a salad fan gave this recipe top billing.  And that is after he made the dinner!  I am not a wing fan, but really liked the flavors of this salad.  We both loved it and will put this on the regular rotation.

RachelLinn13's Review

March 16, 2014
This was awesome! Instead of breading the chicken I threw it in the crockpot with 1/2 cup of buffalo sauce and let it cook for 4 hours! Turned out great!

EmmaLee75's Review

March 30, 2013
Easy and quick breading. The dressing was tasty and simple - I may never buy blue cheese dressing in a bottle again. Good serving size. Will definitely make this again.

BarbSueH's Review

May 31, 2014
This was easy to make and delicious. I made a salad more to my liking and we just cut up the chicken and put it on top of the salad. I'm making it again tonight. I made the blue cheese dressing and it was delicious and I'm making out again tonight too.

CW1979's Review

April 18, 2013
I made this specifically for my husband who loves buffalo wings. This salad was great for me as I like mildly spiced wings, not hot. The crispiness of the chicken was great and the blue cheese dressing was great. I used Cholula hot sauce. Definitely will be making this again.

magyargirl's Review

April 22, 2013
This was delicious , just like in a restaurant. It was also easy to make. I used our own salad dressing, instead of making the blue cheese dressing. Served it with fresh crusty French bread. Will definitely make it again.

booclarendon's Review

March 19, 2013
So good & easy to make. I made a gluten free version though..used coconut flour instead of regular flour. I melted & mixed 5 tlbls. franks buffalo chicken hot sauce with 4 tbsp of butter plus 1 tbls of vinegar in a small sauce pan. Stirred it all up & dipped the chicken pieces in the sauce to coat. Served it with a salad. So good!

Ace2Run's Review

March 17, 2013
This recipe is delicious! I could not find the garam Marsala at our local grocery store do I had to look online how to make a substitute. A little bit of kick, but not too spicy and topped off with the cilantro made this a new staple at our house.

MaryEliz's Review

June 08, 2013
Tasty dish that my husband, college-age son and I all liked. Like another reviewer, more veggies were added such as tomatoes, cucumbers and celery for some crunch. None of us like bleu cheese so we had with a low-cal ranch dressing. I take the star ratings at face value so three stars is just what it says: A good solid recipe that I will make again. I'm stingy with the five star reviews lest they lose their impact.

KathrynNC's Review

June 04, 2013
I purchased chicken tenderloins instead of cutting up chicken breasts to save on time (trimmed off any fat). We doubled the recipe and the amount of egg/milk and flour was sufficient for 2 lbs of tenderloins. Made as stated above but added a lot more toppings to help make it a more filling meal instead of the suggested bread. We added shredded squash, thinly sliced cucumbers (mandolin), halved grape tomatoes, very thinly sliced (mandolin) red onion, half of a chopped hard boiled egg, half a piece of crumbed apple wood smoked bacon, and 1 T of crumbled blue cheese on top of each salad. This will definitely increase the calorie count to about 600 (depending on how much dressing you like) but it's still overall about the same as using bread with the salad, much more satisfying, and less calories you would ever find in a restaurant version!