Ingredients

1 cup buffalo sauce

2 tablespoons honey

Juice of 1 lime

1 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt, to taste

Freshly ground black pepper, to taste

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)

1 tablespoon extra-virgin olive oil

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

2 cloves garlic, minced

1/4 cup freshly chopped parsley

2 tablespoons freshly chopped dill

2 tablespoons freshly chopped chives

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Pinch of cayenne pepper

4 cups chopped romaine

2 cups baby spinach

2 stalks celery, sliced

1 carrot, cut into matchsticks

1 Persian cucumber, cut into half moons

1 avocado, sliced

1/2 red onion, thinly sliced

1 cup halved cherry tomatoes

3/4 cup blue cheese crumbles

Instructions

Step 1: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper. Reserve ⅓ cup of this marinade, then add the chicken breasts to the remaining marinade and toss to coat. Let the chicken marinate for 30 minutes at room temperature, or cover and refrigerate for up to 2 hours.

Step 2: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting as much marinade drip off as possible, and place it in the skillet. Cook the chicken until golden brown, about 6 minutes. Flip the chicken and brush it with the reserved marinade. Continue cooking until the chicken is no longer pink inside, about 6 to 8 minutes more. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

Step 3: Meanwhile, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add the minced garlic, parsley, dill, chives, kosher salt, black pepper, onion powder, and cayenne pepper. Stir until well combined and refrigerate until ready to use.

Step 4: To assemble the salad, toss together the chopped romaine, baby spinach, celery, carrot matchsticks, cucumber, avocado, red onion, cherry tomatoes, and blue cheese crumbles in a large bowl. Top with the sliced buffalo chicken and drizzle with the herb dressing just before serving.

Tips & Variations

For extra heat, add more cayenne pepper to the dressing or sprinkle crushed red pepper on the salad.

Swap blue cheese for feta or goat cheese if you prefer a milder flavor.

Use grilled chicken instead of skillet-cooked for a smoky twist.

Make the dressing a day ahead to let flavors meld and save time.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and stir well before using. Reheat the chicken gently in the microwave or a skillet before adding to fresh greens. Assembled salad is best enjoyed immediately for optimal texture and flavor.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the chicken, dressing, and vegetables separately in advance. Keep them refrigerated and assemble just before serving to maintain freshness and prevent sogginess.