Grilled Buffalo Chicken Salad with Greek Yogurt Blue Cheese Dressing

4.60 from 5 votes

Grilled Buffalo Chicken Salad with Greek Yogurt Blue Cheese Dressing

Cool and creamy balances out warm and spicy in this Grilled Buffalo Chicken dinner salad. It comes together in less than 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Salads

Cuisine: American

Servings: large dinner salads

Calories: 361kcal

Author: Cassie Johnston

Ingredients

For the Dressing:

⅓ cup crumbled blue cheese
½ cup plain Greek yogurt
Juice of ½ lemon
1 tablespoon apple cider vinegar
1 teaspoon honey
1 tablespoon fresh minced chives
2 tablespoons fresh minced cilantro
Salt and pepper to taste
Milk or water to thin (about 1-2 tablespoons)

For the Salad:

2 large boneless, skinless chicken breasts
Salt and pepper
½ cup buffalo wing sauce {recommended: Frank's}
3 heads romaine lettuce chopped
4 stalks celery diced
1 cup cherry tomatoes halved
4 green onions sliced
⅓ cup crumbled blue cheese
¼ cup minced fresh cilantro

Instructions

In a small mixing bowl, whisk together all the dressing ingredients until smooth. You may need to use a fork to break up some of the blue cheese chunks. Refrigerate while you make the rest of the salad.
Preheat a grill or grill pan over medium high heat.
Season the chicken breasts liberally with salt and pepper on both sides. Using a pastry brush (I like this silicone one) brush one side of the chicken breasts with about ¼ of the buffalo wing sauce.
Place the chicken, sauce side down, onto the preheated, greased grill grate or grill pan. Brush the top of the chicken with another ¼ of the buffalo wing sauce.
Cook chicken for 4-5 minutes, or until sear marks appear, then flip. Brush top side with an additional ¼ of the buffalo wing sauce. Cook for an additional 4-5 minutes, or until sear marks appear, then flip. Brush top with last of buffalo sauce. Cook an additional 3-4 minutes, or until the chicken is cooked through.
Remove the chicken to a plate and let rest for 10 minutes before slicing thinly.
Meanwhile, assemble the salads by filling bowls with lettuce, celery, tomatoes, green onions, and blue cheese. Add on the chicken, and then sprinkle with cilantro. Drizzle on the dressing.

Notes

For a stronger (and spicier) buffalo flavor, let the chicken breasts marinate in an additional ½ cup of buffalo wing sauce for an hour before grilling.

To keep this salad gluten-free, be sure to check the label for the buffalo wing sauce!

Nutrition