Buffalo Chicken Chopped Salad {Portion Fix/21 Day Fix}

I love a good salad. I could eat a different one every day!! That is why I wanted to create a new one to add to my rotation. This Buffalo Chicken Chopped Salad is perfect, so full of fiery flavor and topped with a tangy bleu cheese dressing that goes perfectly with it.

What salad ingredients are going into this Buffalo Chicken Chopped Salad?

A basic salad of your favorite ingredients would do. With lettuce as my base, I like to line my ingredients up “Cobb salad” style but will give everything a big stir when I get ready to eat it.

Some of my favorite veggies fit perfectly in this salad. Celery because I like eating it with Buffalo flavors. Green onion for the fresh bite, and tomato wedges. Because I try to limit my dairy, I like to squeeze them like you would a lemon wedge for the “dampness” that adds to my bleu cheese dressing.

The amounts of each can be totally up to how many containers you want to eat. I usually have a 1 Cup/ 1 Green container of lettuce and 1/3 cup of each of the other veggies.

What dressing is good with this chopped salad?

A simple bleu cheese dressing is all that is needed for this salad. You can find an approved store-bought version, There is some advice on how to find one HERE.

I make a simple version with only bleu cheese and almond milk that makes about 3/4 of a cup. You could use 1/2 of the dressing recipe for 1B but that is too much for me, so I use 1/4 of the recipe for 1/2 Blue.

The recipe is in this post includes Buffalo Cauliflower Bites too.

I know that some people don’t care for bleu cheese dressing, if you are one of those then you might enjoy using this mayo-based ranch dressing instead.

I have also used guacamole as a dressing because I limit how much cheese I consume. Here is a great little dressing recipe that uses a little single-serve guacamole.

Honey Lime Chicken Bowl

Making the chicken for Buffalo Chicken Chopped Salad

Starting with my favorite chicken tenders I cut them into chunks the size I want. That way the butter and hot sauce will coat each little piece of chicken. Just cooking a large tender and then cutting it up means the inside edges don’t have and seasoning on them.

I used 2 teaspoons of butter and 3 teaspoons of Frank’s Red Hot Sauce as a marinade for 2 servings. You can adjust the sauce to taste but you need a little fat on the chicken to help keep it from drying out. I spoon any extra sauce left in the bowl over the pieces after I place them on my olive oil sprayed Nuwave Oven rack. You could totally do these in the oven too. If you do I would cook them on a rack over a pan or the bottom of the chicken will be a little damp. When I am in the mood for some extra “kick” I toss my cooked chicken in a little more hot sauce and if I have the teaspoons to spare I might add a little butter too.

What can you serve with this salad?

When I make a salad this size I almost always make it a 1 dish meal, so there are no side dishes needed.

Most of the time that will leave me room for something like dessert. Because the salad is spicy I like to cool my tongue off with something creamy and cold.

These ice cream bon-bons really hit that spot!! The recipe is HERE. I add in some custom flavors sometimes. Caramel extract and coarse sea salt ones are fantastic. I have also made them with almond extract and chopped almonds!!

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