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Grilled Buffalo Chicken Salad

Calories
Author Eva Fry

Ingredients

  • 2 chicken breasts sliced 1/2" inch thick for 6 slices
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons garlic powder
  • 1/2 teaspoon salt and pepper
  • 1/2 cup buffalo wing sauce
  • Romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 1/2 cup tortilla strips
  • 6 strips turkey bacon cooked and crumbled
  • 1/2 red onion diced
  • 1/2 cup shredded carrots
  • 1/4 cup blue cheese
  • 1/2 English cucumber sliced
  • dressing of your choice - either blue cheese or ranch

Instructions

  • Cut the chicken breasts lengthwise so that it’s the same thickness from top to middle to bottom (aim for 1/2 an inch).
  • Season the chicken by drizzling or brushing with olive oil and the paprika, salt, pepper, and garlic powder on both sides, allowing the flavors to seep into the chicken.
  • Heat the grill to medium-high heat and oil the grates with an oiled paper towel .  Once the grill is hot, add the chicken.  Cook for 5 minutes on the first side, then flip.
  • Brush with buffalo sauce.  Cook for another 5 minutes and flip one more time, basting with more buffalo sauce.  Chicken will done when a thermometer reads 165°.
  • Lastly, LET IT REST before slicing
  • While the chicken is grilling, cook the bacon and prep your salad.   Cut the lettuce, tomatoes, red onion, avocado, and cucumber and place on a large platter, or in individual bowls.  Top with creamy blue cheese crumbles and shredded carrots.
  • Once the bacon is cooked, use a sharp knife to cut it into pieces to sprinkle over the salad.
  • Once the chicken is done resting, baste with more buffalo sauce, then slice the chicken over the salad.  Top with your favorite ranch or blue cheese dressing.