Buffalo Chicken Kale Salad

3 Reviews
Published Jan 25, 2019 ∙ Kristina Stosek

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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

3 reviews
Published Jan 25, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
15 min
Serves:
4

Ingredients

2 Tbsp. Unsalted butter, divided
3 Tbsp. GF Sriracha hot sauce
2 tsp. Apple cider vinegar
1 garlic clove, minced
1/2 tsp. GF Worcestershire sauce
1 1/4 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 Tbsp. extra virgin olive oil
4 cups baby kale
2 cups baby arugula
1 cup halved cherry tomatoes
1 medium carrot, shredded or julienned carrot
1 avocado, cubed or sliced
1/4 cup cubed cheddar cheese
LIGHT BUTTERMILK DRESSING
1/3 cup buttermilk
2 Tbsp. Extra virgin olive oil
1 Tbsp. Fresh lemon juice
1 garlic clove, minced
1 tsp. Pure maple syrup
Himalayan salt and GF ground black pepper to taste

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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