Description
A delicious and spicy Buffalo Chicken Skewer Salad that combines grilled chicken with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup buffalo sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese crumbles
- 1/4 cup ranch dressing (or more to taste)
- Wooden skewers (soaked in water for 30 minutes if using)
Instructions
- In a large bowl, combine the chicken cubes, buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 30 minutes in the refrigerator.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers.
- Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- While the chicken is grilling, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- Once the chicken is done, remove it from the skewers and let it cool slightly before adding it to the salad.
- Top the salad with blue cheese crumbles and drizzle with ranch dressing. Toss gently to combine.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add sliced jalapeños to the salad or use a hotter buffalo sauce.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg