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Creamy Buffalo Chicken Salad Bowl - A Tangy, Satisfying Lunch

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Buffalo chicken: 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • 1/2 cup Buffalo hot sauce (Frank’s-style)
  • 1 tbsp melted unsalted butter or avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • For the creamy dressing: 1/2 cup plain Greek yogurt (2% or whole)
  • 2 tbsp mayonnaise (adds richness)
  • 2–3 tbsp Buffalo hot sauce (adjust to taste)
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp honey or maple syrup (balances the heat)
  • 1 small garlic clove, grated or minced
  • Salt and pepper, to taste
  • 2–3 tbsp water to thin, as needed
  • For the bowl: 6 cups chopped romaine or mixed greens
  • 1 cup finely chopped celery
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled blue cheese or feta (optional)
  • 1 cup cooked quinoa, brown rice, or cauliflower rice (optional for extra substance)
  • Fresh cilantro or parsley, chopped (for garnish)

Method
 

  1. Marinate the chicken. In a bowl, whisk Buffalo hot sauce, melted butter or oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken and toss to coat. Let it sit 15–30 minutes while you prep everything else. Longer is fine if refrigerated.
  2. Make the creamy dressing. Stir Greek yogurt, mayo, Buffalo hot sauce, lemon juice, honey, and garlic until smooth. Season with salt and pepper. Thin with a little water until it’s drizzleable but not runny. Taste and adjust heat or sweetness.
  3. Cook the chicken. Heat a skillet over medium-high. Add a light drizzle of oil. Cook chicken 4–6 minutes per side, depending on thickness, until browned and cooked through. Let it rest 5 minutes, then slice or cube. Toss with a spoonful of extra hot sauce if you like it saucy.
  4. Prep the bowl base. In a large bowl or on individual plates, layer greens, celery, cucumber, carrots, tomatoes, and red onion. If using grains, add a warm or room-temp scoop to each bowl for extra heft.
  5. Add the chicken. Pile the sliced Buffalo chicken on top. Add avocado and a sprinkle of blue cheese or feta, if using.
  6. Dress and garnish. Drizzle with the creamy Buffalo dressing. Finish with chopped cilantro or parsley and a crack of black pepper. Serve immediately.