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Buffalo Chicken Chopped Salad

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A zesty and flavorful salad featuring marinated chicken, fresh veggies, and a creamy dressing.

Ingredients

Scale
  • ¼ cup buffalo sauce, divided
  • 2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)
  • Pinch of salt and pepper
  • 1 ¼ 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 medium celery stalks, diced (~1 cup)
  • ¼ cup diced red onion
  • ½ cup blue cheese crumbles
  • ½ cup roasted chickpeas

Instructions

  1. Marinate the chicken by combining ¼ cup buffalo sauce, 2 tablespoons coconut aminos, and a pinch of salt and pepper in a bowl. Coat the chicken and marinate for at least 15-30 minutes.
  2. Cook the chicken on a grill or skillet over medium-high heat for 6-7 minutes on each side until cooked through. Allow to rest for a few minutes.
  3. Prepare the veggies by chopping the romaine lettuce, cucumber, carrots, celery, and red onion. Place in a salad bowl.
  4. Assemble the salad by chopping the cooked chicken and adding it to the salad bowl along with the ranch dressing. Toss to combine.
  5. Top with blue cheese crumbles and roasted chickpeas before serving.

Notes

For a spicier kick, add jalapeños. Can substitute chicken with tofu for a vegetarian option.

Nutrition

Keywords: Buffalo Chicken, Chopped Salad, Healthy Salad, Spicy Salad

Find it online: https://feastora.com/buffalo-chicken-chopped-salad/