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 1/4 cups all-purpose flour; 1/2 cup 2% reduced-fat milk; 1 large egg, lightly beaten; 1 pound skinless, boneless chicken breasts, cut into 12 strips; 3/8 teaspoon kosher salt; 2 tablespoons canola oil; 1/4 cup hot sauce; 5 teaspoons butter, melted; 6 cups torn romaine lettuce; 3/4 cup matchstick-cut carrot; 1/2 cup thinly diagonally sliced celery; 3 tablespoons low-fat buttermilk; 2 tablespoons canola mayonnaise; 1/2 ounce blue cheese, crumbled (about 2 tablespoons)

Servings: persons

1 1/4 cups all-purpose flour
1/2 cup 2% reduced-fat milk
1 large egg, lightly beaten
1 pound skinless, boneless chicken breasts, cut into 12 strips
3/8 teaspoon kosher salt
2 tablespoons canola oil
1/4 cup hot sauce
5 teaspoons butter, melted
6 cups torn romaine lettuce
3/4 cup matchstick-cut carrot
1/2 cup thinly diagonally sliced celery
3 tablespoons low-fat buttermilk
2 tablespoons canola mayonnaise
1/2 ounce blue cheese, crumbled (about 2 tablespoons)

1
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; saute 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.
2
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.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 cup 2% reduced-fat milk, 1 large egg, lightly beaten, 1 pound skinless, boneless chicken breasts, cut into 12 strips, 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.

Buffalo Chicken Salad

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