Chicken Free Gluten Free Buffalo Chicken Wedge Salad
Total time35 min
Prep time20 min
Cook time15 min
4.6(9)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts (about 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 smoked paprika
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 tbsp olive oil
For the buffalo sauce
- ā cup hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- 1 tsp apple cider vinegar
For the ranch dressing
- Ā½ cup mayonnaise
- Ā¼ cup sour cream
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- Ā¼ tsp garlic powder
- salt and pepper, to taste
For the salad
- 1 head iceberg lettuce, cut into 4 wedges
- 1 cup cherry tomatoes, halved
- Ā½ cup blue cheese, crumbled
- 3 stalks celery, thinly sliced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the mayonnaise, sour cream, finely chopped chives, dill, lemon juice, and garlic powder until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
- 2
Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, smoked paprika, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each chicken breast.
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