Buffalo Chicken Salad Recipe | Joyful Healthy Eats

This spicy buffalo chicken salad is a must if you’re a buffalo wing lover! Filled with sweet corn, cherry tomatoes, avocado and ranch for the ultimate delicious light bite. It’s an easy 25-minute lunch or dinner you’ll want on repeat.

Why You’ll Love This Buffalo Chicken Salad Recipe

This easy buffalo chicken salad with tangy Ranch dressing is a quick way to pack more veggies into your lunches and weeknights.

• Quick. This satisfying chicken salad with buffalo sauce is ready in half an hour.
• Tex-Mex. Grilled corn, juicy tomatoes, spicy red onions, and creamy avocado give this recipe a Tex-Mex flavor profile.
• Versatile. Turn it into a pasta salad, make it a vegetarian meal, or dress it with cilantro lime crema.
• Perfect for the summer. This salad is packed with fresh veggies and juicy buffalo chicken for a refreshing summer lunch.

What You’ll Need

Fresh tomatoes add a burst of juiciness, avocados add creaminess, and corn adds natural sweetness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Chicken breast: It must be boneless and skinless.
• Frank’s red hot sauce: Feel free to use your favorite buffalo sauce for this.
• Corn: Use fresh, canned, or frozen (thawed).
• Cherry tomatoes: You can use Roma tomatoes if you remove the seeds and dice them.
• Red onion: White, yellow, and even green onions can be used instead.
• Avocado: Make sure it’s ripe and peeled. Feel free to add a dollop of Guacamole.
• Red leaf lettuce: Iceberg and romaine lettuce are great swaps.
• Ranch dressing: Caesar dressing works too.

How To Make Grilled Buffalo Chicken Salad

Cooking the chicken and veggies on the grill adds toasty, charred goodness to every bite. Scroll to the bottom of the post for the full recipe card.

• Grill the chicken. Preheat the grill to 400F. Add the chicken and cook it for 4-5 minutes. Remove it from the grill and toss it in a bowl with Frank’s hot sauce. Set it aside.
• Grill the veggies. Add the corn and red onion. Grill them for 4 minutes per side. Remove them from the heat. Slice the corn kernels from the cob with a sharp knife.
• Assemble the salad. Divide the lettuce, grilled veggies, cherry tomatoes, chicken, and avocado between the salad bowls. Drizzle with ranch dressing. Serve and enjoy!

Tips & Variations

Make this grilled buffalo chicken salad a vegetarian meal or turn it into a pasta salad!

Serving Suggestions

This buffalo chicken salad is a great main dish on its own. However, you can also serve it with tacos. I love my Shredded Chicken Tacos, Chicken Street Tacos with Street Corn, and Cilantro Lime Marinated Chicken Tacos. If you prefer a light appetizer with the salad, go for my Fresh Mango Salsa or Roasted Tomato Salsa with corn chips.

How To Store Leftovers

This salad is best assembled right before lunch to prevent the tomatoes from releasing moisture and the avocado from browning.

• Fridge: Store the chicken in an airtight container for up to 4 days. The lettuce and grilled veggies can be stored together for up to 3 days.
• To reheat it: Pop the chicken into the microwave in 15-second increments until warm.

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