Buffalo chicken salad with blue cheese and celery

Okay, picture this: I once tried to impress a date by making a “fancy” buffalo chicken dish and accidentally set off the smoke alarm. We laughed, we ate soggy celery, and I learned three things — always preheat the pan, don’t overdo the hot sauce, and blue cheese can fix most mistakes. This salad grew out of that chaotic, delicious night. It’s crunchy, tangy, and messy in the best possible way: warm, spicy chicken tossed in silky buffalo butter, cooling crisp celery and Romaine, and a creamy blue cheese drizzle that makes every bite feel like a celebration. It comes together fast, cleans up faster, and tastes like comfort with attitude.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This salad hits every craving: crunchy celery and Romaine, tender **buffalo chicken** with sticky, buttery heat, and creamy, salty **blue cheese** to cool things down. It’s fast enough for a weeknight, showy enough for guests, and so forgiving you can swap proteins and still look like a kitchen hero. Who doesn’t love crisp edges on the chicken and that punchy, tangy buffalo aroma? It’s comfort food that crunches.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (about 2 large), trimmed
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• ½ cup Frank’s RedHot (or your favorite hot sauce)
• 1 tbsp honey (optional — mellows the heat)
• 6 cups mixed greens (Romaine + baby arugula or spring mix)
• 2 stalks celery, thinly sliced on the bias
• 1 medium carrot, julienned or shredded (optional, for color)
• 2 tbsp chopped chives or green onions

For the Sauce / Garnish (if applicable):

• ½ cup mayonnaise
• ¼ cup buttermilk (or milk + 1 tsp lemon juice)
• 3 oz blue cheese crumbles, plus extra for garnish
• 1 tbsp white wine vinegar or lemon juice
• Salt and pepper to taste
• Optional: extra hot sauce for drizzling

How I Make It

Step 1:

Pat the chicken dry and season both sides with kosher salt, black pepper, and garlic powder. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, lay the chicken in the pan and let it cook without fussing for about 6–7 minutes per side, until the surface browns and the internal temperature reaches 165°F. You’ll hear a satisfying sizzle and smell that toasty, savory aroma. (If you’re short on time, use a rotisserie chicken shredded — no judgment.)

Step 2:

While the chicken rests a few minutes, make the buffalo sauce in the same skillet: melt 3 tbsp butter, then whisk in ½ cup hot sauce and 1 tbsp honey for a touch of roundness. Reduce heat to low and stir until glossy. Toss sliced or shredded chicken in the sauce until every piece glistens like tiny orange jewels.

Step 3:

Whip up the blue cheese dressing: stir together ½ cup mayonnaise, ¼ cup buttermilk, 1 tbsp white wine vinegar, and 3 oz blue cheese. Mash a few chunks with the back of a spoon so the dressing has creamy streaks and some crumbles left for texture. Season with salt and pepper. Taste — add a splash more vinegar if it needs brightness.

Step 4:

Assemble: toss 6 cups mixed greens with sliced celery and carrot in a large bowl. Pile warm buffalo chicken on top so heat slightly wilts the leaves and releases that buffalo perfume. Drizzle the blue cheese dressing over everything or serve it on the side for dunking. Add a final scatter of extra blue cheese and chopped chives for color.

Step 5:

Serve immediately so you keep the contrast between warm, spicy chicken and cool, crunchy veggies. Give everyone a fork and a napkin — this salad loves to be messy. If you like, pass extra hot sauce at the table for heat lovers.

Pro Tips

• For juicier chicken, brine quickly: dissolve 1 tbsp salt in 2 cups water and soak the breasts for 15 minutes, then pat dry before cooking.
• If your butter burns while making sauce, lower the heat — butter browns fast. Use a mix of butter and a teaspoon of oil for higher-heat tolerance.
• Want a lighter dressing? Swap half the mayonnaise for plain Greek yogurt. It keeps the tang and cuts calories.
• Make the buffalo sauce ahead and store in the fridge for up to 1 week. Reheat gently on low so the butter doesn’t separate.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu: press firm tofu, pan-sear until golden, then toss in buffalo sauce — great vegetarian option.
• Use Greek yogurt or sour cream instead of mayonnaise for a tangier, lighter dressing.
• For dairy-free: skip the butter in the buffalo sauce and use olive oil or vegan butter, and replace blue cheese with a dairy-free tangy dressing.
• Gluten-free? This whole salad stays GF as long as your hot sauce doesn’t contain additives — most brands like Frank’s are fine.

Variations & Tips

• Kid-friendly: tone down the hot sauce (use ¼ cup) and serve the sauce on the side for dipping.
• Spicy boost: add sliced pickled jalapeños or a pinch of cayenne to the buffalo sauce.
• BBQ twist: swap buffalo sauce for smoky BBQ and trade blue cheese for shredded cheddar.
• Crunch upgrade: throw in toasted pepitas or sliced radishes for extra texture and color.
• Meal prep version: keep chicken and dressing separate in containers and assemble fresh each day for crisp greens.
• Creative twist: toss some roasted corn and avocado for a southwestern flair.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and keep it in an airtight container for up to 3 days. Store the dressing separately. Reheat the chicken gently in a skillet or microwave, then toss in buffalo sauce and assemble right before serving for the best texture.

Can I double the recipe?

Sure thing. Mention any timing or pan adjustments needed.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Cook chicken until it reaches an internal temperature of 165°F and the juices run clear. The surface should show golden-brown color and a little crisp at the edges.

What if I don’t have ingredient X?

Swap blue cheese with feta or goat cheese for tang, or use bottled ranch if you don’t have time for a homemade dressing.

How I Like to Serve It

I love this salad for a casual Friday night with a cold beer, or as the star of a weekend lunch that feels indulgent but not heavy. It shines on picnic tables, at potlucks, or when you want something bright after a long week. Pair with crisp white wine, a citrusy IPA, or just water and good company.

Notes

• Store leftovers in separate containers: chicken and dressing/greens separate. Reheat chicken gently to avoid drying out.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Go make this — it’ll cheer up dinner, impress friends, and probably set off a few happy exclamations at the table. Now go impress someone — or just yourself — with your homemade masterpiece!