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Buffalo Chicken Chopped Salad

A bold, flavor-packed salad made with tender buffalo chicken, crisp romaine, fresh veggies, and creamy ranch. It’s the perfect balance of spicy, cool, and crunchy—great for quick lunches, easy dinners, or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: lunch, Main Course, Salad
Ingredients Method Notes

Ingredients
  

  • Ingredients
Buffalo Chicken
  • 1 tbsp butter
  • ¼ cup buffalo sauce
  • 2 chicken breasts cut into bite-size pieces
Salad Base
  • 9 oz romaine or 1 large head, chopped
  • 1 Roma tomato diced
  • ½ white onion diced
  • 1 tbsp fresh cilantro chopped
  • ¼ cup cheddar cheese shredded
  • Ranch dressing to taste
Additional Topping Ideas:
  • Shredded carrots
  • Diced celery
  • Sliced cucumber
  • Croutons or crispy chickpeas
  • Avocado diced
  • Blue cheese crumbles
  • Greek yogurt drizzle mixed with ranch for a lighter option
  • Green onions sliced
  • Pickled red onions

Method
 

Cook the Chicken
  1. In a large skillet over medium heat, melt the butter.
  2. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally.
  3. Pour in the buffalo sauce and continue cooking until the chicken is fully cooked and coated, reaching an internal temperature of 165°F.
Prep the Salad
  1. While the chicken cooks, wash and chop all produce.
Assemble & Serve
  1. In a large bowl (or individual bowls), add: romaine, buffalo chicken, tomato, onion, and cilantro. Top with cheddar cheese (or blue cheese), desired toppings, and drizzle with ranch dressing.

Notes

  • Meal prep tip: Keep chicken separate and reheat before serving for best texture
  • Make it lighter: Use grilled chicken + Greek yogurt ranch
  • Make it heartier: Add rice, quinoa, or wrap it in a tortilla