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Test Kitchen Approved

Buffalo Grilled Chicken Salad

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Recipe By Savory Spice Test Kitchen


2 to 4 servings

Recipe By Savory Spice Test Kitchen

This salad is a great alternative to your typical spring mix. Try somethingbe adventurous with these bold flavors.

Serving Suggestions

Serve over greens, in a tortilla as a wrap, or between slices of your favorite bread for a sandwich.


For dressing:

1/4 cup buttermilk

1/4 cup sour cream

1/4 cup blue cheese crumbles (optional)

For chicken:

2 boneless, skinless chicken breasts

For salad:

1 large carrot, small dice

2 stalks celery, small dice

1/2 red bell pepper, small dice

Savory Spice ingredients in this recipe

  • Buffalo Bleu Dip & Dressing

    This blend perfectly balances sharp, sour, tangy blue cheese with the zing and spiciness of buffalo sauce. Pair the cool flavor of bleu cheese with...

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  • Freeze Dried Scallions

    Scallions, or green onions, are actually a variety of immature onions. We offer the more desirable green leaf portion of this bulbed onion. By free...

    View full details
  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

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For dressing: Whisk all ingredients together. Cover and refrigerate while you prepare remaining recipe.

For chicken: Preheat a well-oiled grill to medium-high. Rub each chicken breast with 1 tsp. Buffalo Wing Dry Sauce. Grill for a few minutes per side until cooked through; chicken should reach 160 to 165 degrees on a meat thermometer. Remove from heat and let rest for 10 min. When cool enough to handle, dice chicken into 1/2-inch pieces.

For salad: Place diced chicken in a large bowl with salad ingredients and toss with dressing. Serve immediately, or cover and chill. The flavor gets better the longer you can let it sit before serving.