If you're a fan of buffalo wings, this salad is a must-try! It's packed with bold flavors, fresh ingredients, high protein, and fiber—all while being easy to prepare. We love grilling the buffalo-marinated chicken, but alternative cooking methods are included below.
- ¼ cup buffalo sauce, divided
- 2 tbsp coconut aminos (or 1 tbsp soy sauce + 1 tbsp water)
- Salt and pepper, to taste
- 1¼ lb boneless, skinless chicken breasts
- ½ cup ranch dressing of choice
- 8 cups chopped romaine lettuce
- 1 medium English cucumber, diced (~2 cups)
- 2 medium carrots, peeled and diced (~1 cup)
- 2 celery stalks, diced (~1 cup)
- ¼ cup diced red onion
- ½ cup blue cheese crumbles
- ½ cup roasted chickpeas (such as Biena Sea Salt)
1. Marinate the Chicken
Preheat the grill to medium-high heat (or preheat a skillet over medium-high heat on the stove).
In a shallow bowl, whisk together 2 tablespoons buffalo sauce, coconut aminos, salt, and pepper.
Add the chicken, tossing to coat. Let it marinate while the grill heats.
2. Cook the Chicken
Grill: Place the marinated chicken over indirect heat and grill for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F).
Stovetop: Heat a skillet and cook for the same time, flipping once. Cooking time may vary based on chicken thickness. (Alternative cooking methods below.)
4. Assemble the Salad
Once the chicken is cooked, let it cool slightly, then chop into bite-sized pieces. (This can be done ahead and stored in the fridge for up to 3 days.)
In a large bowl, combine romaine, cucumber, carrots, celery, red onion, blue cheese, and chicken.
Drizzle with the prepared dressing and toss well.