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Grilled Buffalo Chicken Salad

Serves 4

Buffalo chicken wing-style grilled chicken salad has all the spice and taste of Buffalo wings without the heaviness. See how Rach uses her skills to create this low-cal dish!


For the grilled Buffalo chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • Olive oil nonstick cooking spray
  • Salt and lots of coarse black pepper
  • 1 teaspoon smoked sweet paprika
  • 2 tablespoons butter
  • About 1/4 cup Frank’s Red Hot cayenne pepper sauce

For the dressing:

  • 1/4 cup buttermilk
  • 1/2 cup low fat Greek-style yogurt
  • Juice of 1 lemon
  • 3 tablespoons mixed fresh herbs, such as dill, parsley and chives
  • 1/4 cup blue cheese crumbles

For the salad:

  • 4-5 cups chopped hearts of romaine
  • 2 carrots, peeled and cut into matchsticks
  • 3 ribs celery, cut into matchsticks
  • 1/2 English (seedless) cucumber, cut into matchsticks
  • 4 scallions, sliced on an angle


  1. Heat an indoor or outdoor grill to medium-high.
  2. Spray the chicken with cooking spray and season with salt, pepper and paprika. Grill to cooked through, about 12 minutes or so.
  3. Melt the butter in a skillet and add enough hot sauce to coat the chicken. Slice the chicken into bite-size pieces and toss it in the sauce.
  4. For the dressing, whisk the buttermilk with the yogurt, lemon juice, herbs, salt and pepper. Stir in the blue cheese crumbles.
  5. Line a platter or base plate with a salad of lettuce, carrots and celery. Dollop dressing over the salad, top with Buffalo chicken and garnish with scallions.