Can I make this ahead of time?

Absolutely! Grill the chicken, bacon, and corn up to a day ahead. Store everything separately and assemble just before serving for the best crunch.

Can I use store-bought grilled chicken?

You bet. Just warm it slightly and toss with the wing sauce for that freshly-made feel.

How do I store leftovers?

Keep the chicken and salad base separate. Store in airtight containers in the fridge for up to 2 days. Add dressing only when ready to serve to avoid sogginess.

Grilled Buffalo Chicken Salad: 3 Irresistible Layers

Description

This bold and flavorful Grilled Buffalo Chicken Salad is a zesty, protein-packed meal that’s perfect for busy weeknights. Loaded with juicy grilled chicken tossed in hot sauce, crisp romaine, bacon, corn, and blue cheese, it’s a spicy twist on your usual salad that’s guaranteed to satisfy.

Ingredients

For the Chicken and Grilled Toppings:

1 medium to large chicken breast
1 tablespoon Ultimate Dry Rub (or your favorite seasoning)
2 slices bacon
1 corn on the cob (optional)
½ cup Frank’s RedHot sauce (or other wing sauce)
1 tablespoon unsalted butter

For the Salad Base & Toppings:

1 head romaine lettuce, chopped
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ avocado, sliced
1 carrot, grated
1 celery stalk, sliced
¼ cup blue cheese crumbles
Ranch dressing, to taste
Salt and pepper, to taste

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Instructions

Preheat Grill: Set your grill for two-zone cooking and preheat to 450°F.
Season Chicken: Generously season chicken with Ultimate Dry Rub.
Grill Chicken: Place over direct heat and grill 6 minutes per side, or until internal temp reaches 160–165°F.
Grill Bacon & Corn: Add bacon and corn to grill. Cook bacon until crispy (about 6 minutes per side) and corn until slightly charred.
Make Wing Sauce: In a small saucepan, melt butter and mix with hot sauce over low heat (about 4 minutes).
Prep Salad Base: Combine lettuce, tomatoes, onion, avocado, carrot, celery, and blue cheese in a large bowl.
Slice Chicken & Toss: Slice grilled chicken and toss it in the warm wing sauce.
Assemble: Plate salad, top with chicken, extra blue cheese, grilled corn, and a drizzle of ranch dressing. Serve immediately.

Notes

Skip the corn if you’re low on time—it’s optional but adds great texture.
Prefer milder heat? Use half the hot sauce and add more ranch to balance.
Leftover grilled chicken works perfectly for next-day lunches!

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dinner, Salad
Method: grilled
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 530 Kcal
Sugar: 4 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 9 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 120 mg