Buffalo Chicken Salad with Blue Cheese Dressing and Homemade Gluten-Free Croutons
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Yield: 6 servings
Buffalo Chicken Salad starts with a bed of romaine lettuce. Then, it's piled with juicy, seared Buffalo chicken breasts, homemade croutons, chopped celery, cucumber, red bell peppers, shredded carrots, and cherry tomatoes. Finally, a drizzle (or dousing) of creamy blue cheese dressing tops it all off.
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Ingredients
- 3 boneless skinless chicken breasts halved lengthwise
- 1 bottle your favorite Buffalo wing sauce I used Texas Pete
- 1 bottle your favorite blue cheese dressing I used Marzetti's Chunky Blue Cheese dressing with real blue cheese crumbles
- 3 heads romaine lettuce washed, dried, chopped
- 4-5 celery stalks chopped
- 1 cucumber chopped
- 1 bag shredded carrots
- 10 oz. cherry tomatoes
- 1 red bell pepper deseeded, chopped
- 1 tablespoon olive oil
- 1 bag croutons, or one recipe my Homemade Gluten-Free Croutons
- (optional) blue cheese crumbles
Instructions
- (Optional) Prepare Homemade Gluten-Free Croutons. Allow to cool completely.
- Trim chicken breasts of any fat. Cut in half lengthwise, and add to a one-gallon Ziploc bag. Pour in a good amount of Buffalo sauce to your liking (I suggest somewhere between ½ cup and ¾ cup. Allow to marinate 2-3 hours, or overnight for best results.
- After chicken has marinated, preheat oven to 350 F. In addition, preheat an oven-safe grill pan or large frying pan or cast iron skillet over medium heat on the stovetop. Add in 1 tbsp. of oil.
- Once pan is hot, sear chicken breasts on both sides (discarding excess marinade). Do not flip the chicken until it releases cleanly from the pan, about 3 to 4 minutes per side. Once chicken has nice, dark grill marks on both sides, carefully transfer pan to oven. Bake 20-30 minutes, basting several times with more, fresh Buffalo sauce until cooked to an internal temperature of 165 F. Tip: It's important to baste with sauce 2-3 times in order to keep chicken saucy and flavorful.
- Meanwhile, prepare and chop salad ingredients: romaine lettuce, celery, cucumber, and red bell pepper. Set aside.
- Remove chicken from oven once completely cooked through. Baste with more Buffalo sauce. Allow to cool.
- To assemble salad: Add a bed of romaine lettuce to a large plate. Lay piles of the remaining ingredients: celery, cucumber, red bell pepper, shredded carrots, cherry tomatoes, croutons, sliced, cooled chicken, and (optional) blue cheese crumbles. Drizzle over blue cheese dressing.
- Serve.
Notes
- You can easily increase the servings of this recipe by cooking more chicken.
- Gluten Free Seasoned Croutons – Perfect for salads, soups, and stuffing!
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!