Buffalo Chicken Salad with Blue Cheese Dressing - chicken thighs marinated and glazed in buffalo sauce then baked in the oven. Add your favorite salad vegetables like butter lettuce, matchstick carrots and grape tomatoes. Tossed to perfection with tangy Blue Cheese Dressing, makes an easy summer meal!
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Buffalo Chicken Salad with Blue Cheese Dressing

Buffalo Chicken Thighs tossed with lettuce and garden vegetables and combined with Blue Cheese dressing. 
Course Salad
Cuisine American
Servings 5 people
Author Anya

Ingredients

  • 3 pounds chicken thighs, cut into 1 1/2"-2" pieces

Marinade

Glaze

  • 1/2 reserved marinade
  • 1 tablespoon real honey
  • 1 1/2 teaspoon arrowroot starch

Salad

  • 1 head romaine lettuce, chopped
  • 1 head butter lettuce, chopped
  • 2 large carrots, matchstick
  • 3 celery stalks, chopped
  • 6 green onions, sliced with white bulbs
  • 1 1/2 cup grape tomatoes, halved
  • 2 small cucumbers, cut in strips
  • 1 red bell pepper, cut in strips

Blue Cheese Dressing

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup real mayonnaise
  • 2 garlic cloves
  • 2 tablespoons lime juice
  • 1 1/2 teaspoon real salt
  • 6 fresh parsley sprigs

Instructions

Buffalo Chicken

  • Add marinade ingredients in a small saucepan and heat until butter is melted and everything is combined. Cool to room temperature.
  • Add chicken to a shallow dish and pour 1/2 of marinade and toss to coat evenly. Marinate in the refrigerator for 2 hours or overnight. 
  • To the reserved marinade, add honey and starch to make the glaze and whisk well. Bring to a gentle simmer over medium heat and continue to cook for about 5 minutes. It should thicken. Set aside.
  • Preheat oven to 425F degrees. Let chicken sit at room temperature for 30 minutes before cooking. 
  • Spread chicken on a sheet in single layer and cook for 12-15 minutes or until chicken is cooked through. 
  • Add glaze to chicken and toss to coat well. Allow to rest and cool.

Blue Cheese Dressing

  • Add all ingredients in jar and blend with immersion blender. Alternatively, add all ingredients to a blender and blend well. 

Salad

  • If anticipating leftovers, combine chopped lettuces, carrots, celery, green onions, bell pepper, cucumbers and tomatoes. Top with chicken and garnish with crumbled blue cheese and set aside some dressing. 
  • If not anticipating leftovers, toss everything together and enjoy!

Notes

If you prefer less heat on the chicken, use 1/4 cup Hot Wings sauce instead of 1/2. You may also opt to use less of the glaze at the end if the chicken is still too hot for your liking.