Description

A hearty, restaurant-style chopped salad loaded with spicy buffalo chicken, crisp celery, carrots, cucumbers, and plenty of blue cheese. Every ingredient is chopped small for the perfect bite every time.

Ingredients

2 cups cooked chicken breast, diced into small cubes

1/2 cup buffalo sauce

2 heads romaine lettuce, washed and chopped small

1 cup celery, finely diced

1 cup carrots, diced or shredded

1 cup cucumber, diced

1/4 cup red onion, finely diced

1/2 cup blue cheese crumbles

1/3 cup blue cheese or ranch dressing

2 tbsp green onions, sliced

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Instructions

1. In a small bowl, toss the warm diced chicken with the buffalo sauce until fully coated. Set aside.

2. In a large salad bowl, combine the chopped romaine, celery, carrots, cucumber, and red onion.

3. Pour the blue cheese (or ranch) dressing over the veggies and toss well to coat evenly.

4. Add the saucy buffalo chicken on top of the dressed greens.

5. Sprinkle generously with blue cheese crumbles and green onions.

6. Serve immediately, tossing everything together right before eating.

Notes

**Pro Tip:** For the best texture, try to chop all your veggies to be roughly the same size as the corn kernels. It makes the salad much easier to eat!

**Make Ahead:** You can chop all the veggies days in advance. Just store the chicken and dressing separately until you are ready to eat.

Prep Time: 20
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 large bowl
Calories: 460
Sugar: 5g
Sodium: 1250mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg