Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 2013


Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

438 calories; fat 22.7g; saturated fat 6g; mono fat 10.1g; poly fat 4.5g; protein 26.8g; carbohydrates 31g; fiber 3.2g; cholesterol 102mg; iron 2.9mg; sodium 584mg; calcium 120mg.