Buffalo Chicken Kale Salad

Published on Jan 25, 2019

  by   Kristina Stosek

2 reviews

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
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This stunning Buffalo Chicken Kale Salad features spicy chicken, healthy greens, and the most delicious buttermilk dressing. While I love kale, it often needs more than just greens. By adding flavorful spiced chicken, a simple kale salad transforms into a hearty, tasty meal.

buffalo chicken kale salad on a platter

The Chicken

I cooked the chicken in a spicy buffalo sauce made entirely from scratch. This homemade sauce is packed with flavor and just the right amount of spice, unlike many store-bought versions that can be overly salty.

The Greens

For the salad base, I combined kale with arugula, julienned carrots, and cherry tomatoes, creating a vibrant bowl of rainbow-colored veggies. This combination not only enhances the visual appeal but also ensures a well-balanced, tasty salad.

The Dressing

To complement the buffalo chicken, I whipped up a light but creamy buttermilk dressing with a hint of fresh garlic. This dressing pairs exceptionally well with the spicy chicken and elevates the salad beyond a simple vinaigrette.

Toppings

To finish off this wholesome salad, I topped the buffalo chicken with chunks of cheddar and slices of avocado. The mix of flavors and textures makes this salad incredibly satisfying.

This salad is keto-friendly and naturally gluten-free, accommodating most diets. If you enjoy chicken salads, you’ll also love this Warm Asian Chicken Salad.

overview of buffalo chicken kale salad

 

Plant-Based Alternative

For those following a plant-based diet, substituting extra firm tofu for the chicken is a fantastic option. Simply prepare the tofu in the same way you would the chicken, and the salad will be just as delicious! Enjoy!

Buffalo Chicken Kale Salad

Published on Jan 25, 2019

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    For the Buffalo sauce, in a small saucepan combine 1 tablespoon of butter, sriracha, apple cider vinegar, garlic and Worcestershire sauce. Cook over medium heat until the sauce starts to bubble. Set aside

  • 2.

    Preheat a skillet over medium-high heat. Add remaining 1 tablespoon of butter and 1 tablespoon of oil. Add chicken pieces and lightly season with salt. Sear for about 3 - 4 minutes. Reduce heat to medium and add the sauce. Cook 5 more minutes until the chicken is cooked through. Set aside

  • 3.

    Place kale, arugula, tomatoes, carrots and onions into a large bowl

  • 4.

    Whisk together dressing ingredients and drizzle over the greens. Gently toss to combine

  • 5.

    Top with buffalo chicken, avocado and cheddar

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