Ingredients
- ¼ cup buffalo sauce, divided
- 2 tablespoons coconut aminos (or 1 tablespoon soy sauce + 1 tablespoon water)
- Pinch of salt and pepper
- 1 ¼ lb. boneless skinless chicken breasts
- ½ cup ranch dressing of choice
- 8 cups chopped romaine lettuce
- 1 medium English cucumber, diced (~2 cups)
- 2 medium carrots, peeled and diced (~1 cup)
- 2 medium celery stalks, diced (~1 cup)
- ¼ cup diced red onion
- ½ cup blue cheese crumbles
- ½ cup roasted chickpeas (we like Biena Sea Salt)
Instructions
- Preheat the grill to medium-high heat (or preheat a large heavy skillet over medium-high heat on the stove).
- While the grill is heating, in a shallow wide bowl, whisk together 2 tablespoons buffalo sauce, the coconut aminos, and a pinch each of salt and pepper.
- Add the chicken to the same bowl and toss to coat on all sides. Set aside to marinate while the grill finishes heating.
- When the grill is hot, place the marinated chicken over indirect heat and grill for 5-7 minutes on each side, or until cooked through and an internal temperature of 165℉ is reached. If using a skillet on the stove, cook for the same amount of time. Total cooking time for both methods will depend on the thickness of the chicken breasts. See more chicken cooking methods in the Notes section below.
- Meanwhile, make the dressing by combining the ranch dressing and the remaining 1-2 tablespoons of buffalo sauce (use more or less sauce to adjust for taste and heat preference). Set the sauce aside or refrigerate until ready to eat.
- When the chicken has reached temperature, remove it to a clean plate and allow it to cool slightly before cutting into bite-size cubes. Note: You can do this step ahead of time and store the cooked and cubed chicken in an airtight container in the refrigerator until ready to use (up to 3 days).
- To assemble the salad, in a large bowl, combine the chopped romaine, cucumber, carrots, celery, red onion, blue cheese crumbles, the cubed chicken, and the prepared dressing. Toss well to coat the ingredients.
- Before serving, sprinkle 2 tablespoons roasted chickpeas over each serving.
Notes
Use any favorite buffalo sauce, or make your own. We like this buffalo sauce from Whole Foods. And this Primal Kitchen mild buffalo sauce is also a great option, if you prefer less heat.
If you don’t want to grill the chicken or cook it on the stovetop as directed in the recipe above, you can also bake it, broil it, or air fry it. Here’s how:
Baking directions: Preheat oven to 425℉. Place the marinated chicken breasts on a rimmed baking sheet that has been misted with cooking spray. Bake for 16-18 minutes or until the chicken is cooked through and no longer pink (or registers 165℉ on an instant-read thermometer).
Broiling directions: Position the top rack 6 inches below the broiler element. Place the chicken breasts on a rimmed baking sheet that has been misted with cooking spray. Broil for 7-9 minutes on each side (14-18 minutes total cooking time) or until cooked through and no longer pink in the thickest part. Chicken should reach 165℉.
Air Fryer directions: Preheat the air fryer to 375 ℉. When hot, mist the basket of the air fryer with cooking spray and arrange the chicken breasts in a single layer. Air fry for 6 minutes, then flip the chicken over and continue to air fry for another 6-7 minutes or until cooked though and no longer pink in the thickest part.
Nutrition Information
- Serving Size: 1/4 of the salad
- Calories: 476
- Fat: 24 g
- (Sat Fat: 7 g)
- Sodium: 945 mg
- Carbohydrate: 24 g
- (Fiber: 7 g
- Sugar: 10 g)
- Protein: 40 g
- Cholesterol: 112 mg