Grilled Buffalo Chicken Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled buffalo chicken served over crisp lettuce with fresh vegetables and avocado ranch dressing. Smoky, spicy, and creamy all at once, this salad is substantial enough for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large avocado
- ¼ cup mayonnaise
- 1 tablespoon parsley
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill
- 1 sprig green onion (green part only)
- A generous pinch of salt and pepper
- ¾ - 1 cup water (start with ¾ cup)
- 8 boneless skinless chicken thighs
- 1 tablespoon cooking oil
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup Louisiana-style hot sauce
- 1 teaspoon white vinegar
- 3-4 drops of Worcestershire sauce
- A pinch of salt
- 3 romaine hearts (chopped)
- 1 avocado (diced)
- 1 bell pepper (diced)
- A handful of radishes (sliced)
- 1 pint cherry tomatoes (cut in half)
- ¼ cup diced red onion
- ¼ cup pumpkin seeds (pepitas)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1329mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1698mg
- Calcium
- 134mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.