Grilled Buffalo Chicken Salad Recipes

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GRILLED BUFFALO CHICKEN CUTLETS



Grilled Buffalo Chicken Cutlets image

Provided by Patrick and Gina Neely : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

4 (6-ounce) chicken cutlets
Kosher salt and freshly ground black pepper
Olive oil, for greasing grill grates
1/2 cup hot sauce (recommended: Frank''s Hot Sauce)
3 tablespoons butter
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1 clove garlic, finely minced
Blue Cheese Slaw, recipe follows
1 small (1 1/2 pound) head green cabbage
1 small shallot, peeled
1 large carrot, peeled
4 ounces Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup light sour cream
1/4 cup light mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seed
Kosher salt and freshly ground black pepper

Steps:

  • Preheat your grill to medium-high heat.
  • Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
  • Using a clean tea towel, oil the grill grates.
  • Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
  • While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
  • Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
  • Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

Delicious, and even better-quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! -Cori Cooper, Flagstaff, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, chopped (about 5 cups)
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing

Steps:

  • In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.

Nutrition Facts : Calories 229 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 644mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

BUFFALO CHICKEN SALAD



Buffalo Chicken Salad image

An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.

Provided by Nikki

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 6

2 cups cubed, cooked chicken
½ cup ranch dressing
¼ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
3 stalks celery, diced
2 green onions, chopped
salt and freshly ground black pepper to taste

Steps:

  • Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 5.3 g, Cholesterol 62.7 mg, Fat 24.9 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 4.8 g, Sodium 774.2 mg, Sugar 1.8 g

GRILLED BUFFALO CHICKEN SALAD



Grilled Buffalo Chicken Salad image

Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.

Provided by Isabeau

Categories     Chicken Breast

Time 35m

Yield 1 1 salad, 4 serving(s)

Number Of Ingredients 12

1 carrot
2 romaine lettuce hearts, leaves separated
2 celery ribs, thinly sliced
3/4 cup milk
1/3 cup light mayonnaise
2 tablespoons fresh dill, snipped
2 tablespoons apple cider vinegar
3 garlic cloves, minced
3 tablespoons louisiana hot sauce
1 1/2 teaspoons honey
4 chicken breasts, boneless, skinless
1/3 cup blue cheese, crumbled

Steps:

  • Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
  • Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
  • I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.

GRILLED BUFFALO CHICKEN SALAD



Grilled Buffalo Chicken Salad image

Healthy Grilled Buffalo Salad recipe that satisfies all your wing cravings, without the guilt. Keto friendly, gluten free, sugar free, low carb, and can easily be adjusted for Paleo and Whole 30.

Provided by Mary Cressler | Vindulge

Categories     Entree     Salad

Time 22m

Number Of Ingredients 15

1 chicken breast (medium to large in size)
1 tablespoons Ultimate Dry Rub ((link in notes below))
2 pieces bacon
1 corn on the cob ((optional))
1/2 cup Franks RedHot hot sauce ((or your favorite wing sauce))
1 tablespoon unsalted butter
1 head romaine lettuce chopped
1/2 cup cherry tomatoes
1/4 red onion sliced thinly
1/2 avocado, sliced
1 carrot, grated
1 celery stalk, sliced
1/4 cup blue cheese crumbles
ranch dressing (pour to your preference)
salt and pepper to taste

Steps:

  • Prepare grill for direct heat.
  • Season chicken breasts liberally with dry rub.
  • Place chicken over direct heat, and grill, roughly 6 minutes each side or until an instant read thermometer reads 155 degrees. Glaze the hot sauce onto both sides of the chicken and then continue cooking until the internal temperature reads 165 degrees F (this should only be another 2 minutes or so).
  • At the same time, add bacon and corn to the direct heat of grill and grill bacon for 6 minutes per side or until crispy. Watch for flare ups due to grease, keep lid to grill closed or move bacon around outer edge of grill. Grill corn until soft.
  • In a small saucepan on low heat combine the hot sauce and butter and stir until butter is melted into sauce. About four minutes.
  • Combine all ingredients in a bowl, add sliced chicken, add preferred dressing, toss together, and serve.

GRILLED BUFFALO CHICKEN COBB SALAD



Grilled Buffalo Chicken Cobb Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound chicken cutlets
Extra-virgin olive oil, for drizzling
1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)
1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cored and chopped into bite-sized pieces
1 pint cherry tomatoes, halved
1 cup blue cheese crumbles
4 slices bacon, cooked and crumbled
2 medium carrots, peeled and sliced into thin rounds
2 center celery stalks and leaves, sliced thin on a bias
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup corn chips, such as Fritos

Steps:

  • For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
  • Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
  • Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
  • For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
  • For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS



Grilled Buffalo Chicken Salad Sandwiches or Pitas image

Make and share this Grilled Buffalo Chicken Salad Sandwiches or Pitas recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

6 -8 ounces grilled chicken breasts, diced
2 tablespoons mayonnaise (light is fine)
2 teaspoons buffalo hot sauce (as mild or as hot as you like) or 2 teaspoons barbecue sauce (as mild or as hot as you like)
1 -2 tablespoon blue cheese (reduced fat fine) (optional)
2 -4 lettuce leaves
2 pita pockets or 2 sandwich buns

Steps:

  • Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
  • Place mixture in pita pockets or on sandwich buns and top with lettuce.

Nutrition Facts : Calories 309.5, Fat 3.8, SaturatedFat 1, Cholesterol 72.3, Sodium 515.5, Carbohydrate 34.2, Fiber 1.6, Sugar 1, Protein 32.2

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