Buffalo Chicken Salad Recipe

Name: Buffalo Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless skinless chicken thighs, skin removed and cut in 1 inch cubes; ½ cup soy flour; ¼ cup pork rind, ground; 1 head iceberg lettuce, cut in 1-inch squares; 2 stalks celery, sliced; ½ cup chopped yellow pepper; ¼ cup sliced red onion; ½ cup blue cheese dressing, see recipe; ⅓ cup hot sauce; ¾ cup mayonnaise; ¼ cup half-and-half; ¾ cup sour cream; 2 crushed garlic cloves; 1 -2 tablespoon white vinegar; 4 tablespoons fresh parsley; 6 ounces crumbled blue cheese; ¼ teaspoon fresh white pepper; 1 teaspoon salt

Servings: persons

1 12 lbs boneless skinless chicken thighs, skin removed and cut in 1 inch cubes
½ cup soy flour
¼ cup pork rind, ground
1 head iceberg lettuce, cut in 1-inch squares
2 stalks celery, sliced
½ cup chopped yellow pepper
¼ cup sliced red onion
½ cup blue cheese dressing, see recipe
⅓ cup hot sauce
¾ cup mayonnaise
¼ cup half-and-half
¾ cup sour cream
2 crushed garlic cloves
1 -2 tablespoon white vinegar
4 tablespoons fresh parsley
6 ounces crumbled blue cheese
¼ teaspoon fresh white pepper
1 teaspoon salt

1
Chicken Preparation:.
2
Preheat oven to 425 degrees.
3
Mix soy flour and ground pork rinds in 1 gallon plastic bag.
4
Toss in chicken and shake well.
5
Shake excess flour from chicken and place on greased casserole and spray chicken lightly with canola oil.
6
Bake chicken in oven for approximately 15 minutes.
7
Broil for 1-2 minutes more until lightly browned.
8
Remove chicken and toss with hot sauce.
9
Remove core from head of lettuce.
10
Cut lettuce in chunks and place on large platter.
11
Spoon blue cheese dressing over lettuce.
12
Garnish lettuce with chopped celery, sliced onion and yellow pepper.
13
Remove chicken and spread over lettuce.
14
Season with fresh cracked black pepper.
15
Blue Cheese Preparation: yields 3 servings
16
Whisk mayonnaise, half & half and sour cream in bowl.
17
Add garlic and white pepper.
18
In mini chopper chop fresh parsley and whisk with dressing in bowl.
19
Add vinegar and salt and continue to whisk until all ingredients are incorporated.
20
Stir in crumbled blue cheese.
21
Pour into container making sure to scrap bowl with rubber spatula.
22
Refrigerate up to two weeks.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken thighs, skin removed and cut in 1 inch cubes, ½ cup soy flour, ¼ cup pork rind, ground, 1 head iceberg lettuce, cut in 1-inch squares, and more.

Yes, Buffalo Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Buffalo Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions