Vegetarian Gluten Free Buffalo Chicken Wedge Salad

Total time35 min

Prep time20 min

Cook time15 min

4.6

(9)

Vegetarian Gluten Free Buffalo Chicken Wedge Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
Chef's tip
Choose 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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!