BUFFALO CHICKEN SALAD

The slight heat from this marinated buffalo chicken paired with the cool sweet tender butter lettuce makes this salad the perfect combination. Please don’t pass on making your blue cheese dressing either—it is so simple and worth it!

Author: 80 Acres Farms
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

FOR THE SALAD

(2) 4 oz 80 Acres Farms BUTTER ME UP

2 celery sticks, sliced

2 carrots, thinly sliced

1 seedless cucumber, sliced

1 avocado, diced

80 Acres Farms FIREWORKS TOMATOES, sliced

FOR THE CHICKEN

3–4 boneless, skinless chicken breasts

3/4 cup buffalo hot sauce

2 tbsp. olive oil

2–3 tbsp. honey

1 tbsp. apple cider vinegar

1 garlic clove, minced

Salt and pepper, to taste

FOR THE DRESSING

3/4 cup nonfat plain Greek yogurt

1/4 cup buttermilk

1 tbsp. white vinegar

1–2 tsp. garlic powder

3/4 cup crumbled blue cheese

Salt and pepper, to taste

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Instructions

Whisk together hot sauce, olive oil, honey, vinegar, garlic, salt and pepper in a large bowl. Reserve ¼ cup marinade to baste. Add chicken to bowl, toss to coat, and marinate in the refrigerator for at least 30 minutes to 1 hour.
In a small bowl, whisk together the Greek yogurt, buttermilk, vinegar, garlic powder, salt and pepper. Fold in the crumbled blue cheese last. Set it aside.
Preheat grill to medium-high heat. Place chicken on grill and cook for about 5 minutes or until grill marks appear. Flip and cook another 3-5 minutes, basting with reserved marinade, until chicken registers 165°. Transfer to a cutting board, and let rest for 10 minutes.
Combine BUTTER ME UP, celery, carrots, avocado, tomatoes, and cucumber in a large bowl. Top with sliced chicken and dressing. Enjoy!