Buffalo Chicken Salad
Crispy, spicy shredded chicken tossed with tangy buffalo sauce, served over fresh greens with a cool ranch drizzle. Ready in 20 minutes with pantry staples.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 12 oz chicken breast, boneless and skinless
- ½ cup buffalo sauce
- 4 cups mixed salad greens
- 4 tablespoons ranch dressing
- 2 tablespoons olive oil
- ¼ teaspoon each salt and pepper
Instructions
- 1
Place each chicken breast on a cutting board. Using the flat side of a meat mallet or the bottom of a heavy pan, pound the chicken until it is an even thickness of about ½ inch throughout.
- 2
Pat the chicken dry with a paper towel. Sprinkle salt and pepper evenly on both sides.
- 3
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Lay both chicken breasts flat in the hot oil. You should hear a loud, steady sizzle immediately. Do not move them for 5 minutes so they develop a golden crust.
- 5
Flip each breast over using tongs. Cook for another 5 minutes until the second side is golden and a meat thermometer inserted into the thickest part reads 165°F.
- 6
Transfer the cooked chicken to a cutting board and let it rest for 2 minutes. Using two forks, shred the chicken into bite-sized pieces, pulling the meat apart along the grain.
- 7
Return the shredded chicken to the skillet and pour 0.5 cup of buffalo sauce over it. Stir constantly until every piece is coated with sauce, about 1 minute.
- 8
Divide 4 cups of mixed salad greens between two plates or bowls, creating an even base.
- 9
Spoon the buffalo chicken onto the center of the greens on each plate.
- 10
Drizzle 2 tablespoons of ranch dressing over each salad.
Tools you’ll need
- cutting board
- meat mallet or heavy pan
- paper towels
- 12-inch skillet
- tongs
- meat thermometer
- two forks
- two plates or bowls
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