Grilled buffalo chicken salad is a bright, satisfying summer meal. It combines marinated, grilled buffalo chicken breast with crisp romaine, a variety of fresh vegetables, and a creamy blue cheese–style dressing made with Greek yogurt for a lighter finish.
Buffalo-flavored dishes are a favorite in many kitchens. This salad captures that familiar tang and heat while balancing it with cooling vegetables and a hint of sweetness in the marinade. It’s excellent for an active weeknight or a casual weekend gathering.
Seriously Good Grilled Buffalo Chicken Salad
Why make this salad?
High-protein: each serving delivers a substantial amount of protein to keep you full and satisfied.
Veggie-packed: this recipe is an easy way to add extra vegetables to your meal.
Bold flavor: if you enjoy buffalo-style wings or sandwiches, you’ll appreciate the bright, zesty profile of this salad.
Easy Buffalo Chicken Marinade
The marinade for this recipe works well whether you grill, bake, or pan-sear the chicken. It’s simple, quick to prepare, and balances heat with a touch of sweetness.
- Unsalted butter: melted to blend with the hot sauce.
- Vinegar-based hot sauce: use your favorite brand for that classic buffalo flavor.
- Maple syrup: a small amount mellows the spice and adds depth.
- Salt and pepper: to season the chicken before marinating.
How Long to Marinate Buffalo Chicken
For best results, marinate the chicken in the buffalo mixture for about 20–30 minutes in the refrigerator. This timeframe gives the flavors time to infuse without becoming overly intense.
Flavor inspiration
6 easy chicken marinades
Experimenting with different marinades is a great way to keep grilled chicken interesting. Try citrus-herb, garlic-parmesan, or soy-ginger variations when you want a change from buffalo.
How to Grill Buffalo Chicken
Grilling gives the chicken a smoky char that contrasts nicely with the spicy-sweet sauce. Follow these simple steps for reliable results:
- Preheat the grill to 400ºF–425ºF.
- Place the marinated chicken on the grill and cook for 7–8 minutes per side over direct heat.
- Grill until the chicken reaches an internal temperature of 165ºF and has attractive grill marks; let rest briefly before slicing.
Grilled Buffalo Salad Ingredients
Once the chicken is grilled, assemble the salad with fresh, crisp ingredients. This combination balances spicy, sweet, creamy, and crunchy textures.
- Grilled buffalo chicken: serve warm or chilled, sliced over the salad.
- Romaine lettuce: a sturdy base that holds up to the dressing.
- Cucumber: half-moons or rounds add cool crunch.
- Cherry tomatoes: halved for bursts of juicy flavor.
- Apple: chopped apple brings a pleasant, sweet contrast.
- Red onion: thinly sliced for a sharp, savory note.
- Greek yogurt blue cheese dressing: a creamy, tangy topping that pairs beautifully with buffalo chicken.
Dressing Ideas
If blue cheese isn’t your favorite, try other creamy dressings that complement buffalo flavors. A homemade ranch, a green goddess with yogurt and herbs, or an avocado-cilantro-lime dressing all make excellent alternatives.
More chicken salad ideas
Other chicken salad recipes to try
- Grilled Chicken Salad
- Bacon-Wrapped Chicken Salad
- Sriracha Chicken Salad with Blue Cheese
- Asian Chicken Salad with tangy tamari dressing
Grilled Buffalo Chicken Salad
A colorful salad made with marinated grilled buffalo chicken, a variety of vegetables, and a creamy Greek yogurt blue cheese dressing.
By: Lee Funke
Prep: 30 mins Cook: 15 mins Total: 45 mins Servings: 4
Ingredients
For the Buffalo Chicken
- 1.5 lbs boneless, skinless chicken breasts (about 4 medium breasts)
- 3 tablespoons unsalted butter, melted
- 1/4 cup vinegar-based hot sauce
- 1 tablespoon maple syrup
- Salt and pepper, to taste
For the Salad
- 1 medium cucumber, sliced into half-moons
- 1 cup halved cherry tomatoes
- 1 large apple, chopped
- 4–6 heaping cups romaine lettuce
- 1/2 medium red onion, thinly sliced
- 1/2 cup Greek yogurt blue cheese dressing (store-bought or homemade)
Instructions
- Preheat the grill to 400ºF–425ºF.
- Make the marinade: melt the butter and whisk in the hot sauce and maple syrup until blended.
- Season the chicken breasts with salt and pepper. Place them in a resealable bag or shallow dish and pour the marinade over the chicken. Remove as much air as possible, seal, and refrigerate for 20–30 minutes.
- When the grill is hot, lightly oil or spray the grates. Grill the chicken over direct heat for about 7–8 minutes per side, brushing with any remaining marinade before flipping.
- Cook until the internal temperature reaches 165ºF and the breasts have good grill marks. Remove from the grill and let the chicken rest for 5 minutes, then slice.
- Assemble the salad: arrange romaine on plates, top with cucumber, tomatoes, apple, red onion, and sliced chicken. Drizzle with Greek yogurt blue cheese dressing and serve immediately.
Tips & Notes
- If you prefer not to grill, you can pan-sear or bake the chicken using your preferred method—just make sure it reaches a safe internal temperature.
- Feel free to swap romaine for mixed greens or add extras like avocado, celery, or shredded carrots for additional texture.
- Store any leftovers in an airtight container in the refrigerator and enjoy chilled or gently reheated.
Nutrition
Calories: 384 kcal, Carbohydrates: 15 g, Protein: 44 g, Fat: 16 g, Fiber: 3 g, Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
Love this recipe? Try pairing the salad with a light side like grilled corn or a simple grain bowl for a complete, balanced meal. Tag your photos if you share your version—it’s always fun to see different takes on a classic favorite.