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+ servings

Buffalo Chicken Salad

Servings: 4


  • 16 oz boneless chicken thighs
  • 1 cup buffalo hot sauce
  • 1 each red bell pepper
  • 3 each celery stick
  • 1/2 cup diced red onions
  • 8 cups romaine lettuce
  • 8 tbsp ranch dressing


Pre-Cook (Mise En Place):

  • Gather your equipment: Baking dish, cutting board, knife
  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces

Cooking Method:

  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing