Gluten Free Buffalo Chicken Wedge Salad

Total time35 min

Prep time20 min

Cook time15 min

This is the kind of bold, restaurant-worthy salad that makes you forget you're eating something completely free of gluten. Crisp iceberg wedges get piled high with smoky, spice-rubbed chicken tossed in a buttery hot sauce, then finished with crumbled blue cheese, cherry tomatoes, sliced celery, and a creamy homemade ranch that puts any bottled dressing to shame. The buffalo sauce comes together right in the same skillet you cooked the chicken in, which means big flavor and minimal cleanup. One of the trickiest parts of eating this way at restaurants is never quite knowing what's hiding in the sauces and dressings — here, every component is made from scratch with straightforward ingredients, so there's no guesswork. The spice rub of smoked paprika, garlic powder, and onion powder gives the chicken a deep, golden crust that holds up beautifully once it's coated in that tangy, buttery heat. Serves four, making it a solid weeknight dinner or an impressive spread for guests who may not even notice it's anything other than just really, really good food.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
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 apple cider vinegar

For the ranch dressing

½ cup mayonnaise
¼ cup sour cream
2 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
¼ tsp garlic powder
salt and pepper, to taste

For the salad

1 head iceberg lettuce, cut into 4 wedges
1 cup cherry tomatoes, halved
½ 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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