Vegetarian Buffalo Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (2 large)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the buffalo sauce
- ⅓ cup hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- 1 tsp white wine vinegar
For the salad
- 2 heads romaine lettuce, chopped (about 10 cups)
- 3 stalks celery, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ½ cup crumbled blue cheese
- ½ cup ranch dressing
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each breast.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on a meat thermometer inserted at the thickest part.
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