Sometimes a standard leafy salad just doesn’t cut it. You want something with bite, char, and serious flavor. This salad swaps delicate greens for a crunchy, creamy ranch slaw that acts as the perfect bed for smoky grilled chicken. It’s a texture lover’s dream: hot, juicy chicken meets cool, crisp veggies in every forkful.
This dish solves the “soggy salad” problem. The hardy slaw mix cabbage, carrots, and celery holds up beautifully to the creamy dressing without wilting, making it perfect for meal prep or a lingering dinner. Plus, grilling the chicken adds a layer of smokiness that pairs incredibly well with the spicy vinegar kick of the buffalo sauce.
Why You Will Fire Up the Grill
This recipe is lighter than fried wings but satisfies the same craving.
- Smoky & Spicy: Grilling the chicken gives it a char that you just can’t get from a skillet.
- Crunch Factor: The slaw base (cabbage/carrots/celery) stays crunchy much longer than romaine or spinach.
- Temperature Contrast: Hot grilled chicken on top of cold, creamy slaw is a chef-level flavor move.
- High Volume, Low Cal: You can eat a massive bowl of this for very few calories, especially if you use a yogurt-based ranch.
Ingredients
- Chicken Breast: Boneless and skinless. Pound it to an even thickness so it grills evenly.
- Buffalo Sauce: A mix of Frank’s RedHot and melted butter. Brush it on the chicken while grilling for caramelized flavor.
- Slaw Mix: A bag of coleslaw mix (shredded cabbage and carrots) is the ultimate time-saver.
- Celery: Slice it thin for that essential “wing night” crunch.
- Ranch Dressing: Use your favorite bottle or make a quick homemade version with Greek yogurt and herbs.
- Blue Cheese: Optional, but a sprinkle of crumbles adds that authentic funk.
- Avocado: Adds creamy richness to balance the heat.
How to Make It (Grill & Chill)
- Prep the Chicken. Rub the chicken with a little oil, salt, garlic powder, and pepper.
- Grill It. Grill over medium-high heat for 5-6 minutes per side. In the last minute of cooking, brush generously with buffalo sauce so it gets sticky and charred.
- Make the Slaw. While the chicken grills, toss the coleslaw mix, sliced celery, and green onions in a large bowl.
- Dress It. Pour the ranch dressing over the veggie mix and toss well to coat. Season with plenty of black pepper.
- Assemble. Slice the hot grilled chicken. Pile the cool ranch slaw onto plates and top with the warm chicken strips.
- Garnish. Drizzle with extra buffalo sauce and sprinkle with blue cheese crumbles or diced avocado.
Variations & Serving Ideas
- Wrap It: Stuff the slaw and chicken into a large tortilla for a crunchy Buffalo Chicken Wrap.
- Bowl Style: Serve over quinoa or brown rice for a heartier Buffalo Chicken Casserole style meal.
- Vegetarian: Grill thick slices of halloumi cheese or cauliflower steaks brushed with buffalo sauce instead of chicken.
- Dip Twist: Chop the leftovers small and mix with cream cheese for a cold salad version of Buffalo Chicken Dip Canned Chicken.
- Soup Side: Serve with a cup of Buffalo Chicken Soup for a comforting lunch combo.
Final Thoughts
This Grilled Buffalo Chicken Salad is the perfect summer dinner. It keeps the kitchen cool (if you grill outside), packs a punch of flavor, and leaves you feeling energized, not weighed down.
Grilled Buffalo Chicken Salad with Cool Ranch Slaw
- Total Time: 30
- Yield: 4 servings
- Diet: Gluten Free
Description
Smoky grilled chicken glazed with spicy buffalo sauce sits atop a cool, crunchy ranch slaw packed with celery and carrots. A high-protein, low-carb meal that is bursting with flavor and texture.
Ingredients
1 lb boneless skinless chicken breasts
1/2 cup buffalo sauce (divided)
1 tbsp olive oil
1 tsp garlic powder
1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
2 stalks celery, thinly sliced
1/3 cup ranch dressing
1/4 cup blue cheese crumbles (optional)
1/2 avocado, sliced (optional)
Green onions for garnish
Instructions
1. Preheat grill to medium-high heat (around 400°F).
2. Rub chicken breasts with olive oil, garlic powder, salt, and pepper.
3. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F.
4. During the last minute of grilling, brush the chicken generously with 1/4 cup of the buffalo sauce. Remove from grill and let rest for 5 minutes.
5. While chicken rests, make the slaw. In a large bowl, combine the coleslaw mix and sliced celery.
6. Toss the veggies with the ranch dressing until evenly coated.
7. Slice the grilled chicken into strips. Toss them in the remaining 1/4 cup buffalo sauce for extra heat.
8. Divide the ranch slaw between plates. Top with the warm buffalo chicken strips.
9. Garnish with blue cheese crumbles, avocado slices, and green onions.
Notes
**Indoor Method:** You can use a grill pan or cast-iron skillet on the stove if you don’t have an outdoor grill.
**Meal Prep:** Keep the slaw, dressing, and chicken separate. Toss the slaw right before eating to keep it crunchy.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
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