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I started making this Buffalo Chicken Salad when I was private cheffing, and it was always such a favorite, I would put it on salads, quesadillas, rice bowls, you name it. This recipe is foolproof and is a great meal prep idea for the week.
Several Notes about the Buffalo Chicken and Salad:
- I love to utilize this recipe and make a large batch of the buffalo chicken to utilize for other recipes throughout the week. It keeps well in the refrigerator for 2-3 days, and can be reheated in the oven at 425 F for 7 minutes.
- Other ways to use the buffalo chicken:
- On top of nachos – it’s a great topping in addition to shredded cheese, refried beans, and salsa.
- Cooled chicken can also be chopped up or shredded and mixed with chopped celery, onion, and plain greek yogurt or mayo to make chicken salad for sandwiches.
- Cubed chicken is also always an excellent option to add to fried rice, with peas, frozen veggies, and green onions.
- You can also keep the chicken thigh uncut, and use this to make chicken sandwiches. Nestle in between a toasted ciabatta bun with some leafy greens and mashed avocado, and there’s another easy lunch!
- Other salad combinations that would be great for this buffalo chicken are:
- Caesar with cherry tomatoes, parmesan, and croutons
- Classic buffalo chicken salad with blue cheese, tomatoes, and avocado
Buffalo Chicken Salad with Pistachio Green Goddess
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This buffalo chicken salad was a staple during my time as a private chef – it’s made with a simple 4-ingredient chicken, nectarines, and a pistachio green goddess dressing.
Ingredients
Units
Scale
For the Buffalo Chicken:
- 2 lbs of boneless skinless chicken thighs
- 1/3 cup of plain yogurt (any style is fine, just make sure it’s plain and unsweetened)
- 1/4 cup of sriracha
- Juice of 1 lime
- Zest of 1 lime
- 2 tsp of kosher salt
For the Salad:
- 16 oz bag of kale (can replace with any other green like spring mix or arugula)
- 1 lime
- 3 white nectarine, diced into 1/2 inch pieces
- 1/2 cup sliced almonds, toasted at 325 F for 8 minutes
- Parmesan cheese, shaved
For the Pistachio Green Goddess dressing
- 1 avocado
- 1/4 bunch, or about 1/2 cup of cilantro
- 1 clove of garlic
- 1/2 jalapeno
- 1/2 cup of water
- 1/2 cup of olive oil
- 1 tsp of kosher salt
- 1/4 tsp of black pepper
- juice of 1/2 lime
- 1/4 cup of pistachios
Instructions
For the Buffalo Chicken:
- Combine all ingredients together and let marinate for at least 15 minutes.
- Sear using a cast iron pan on medium high heat for a total of 12 minutes. Flip occasionally to prevent burning – the internal temperature of the chicken should be 160F. When the chicken is cooked, cut into 1/2″ cubes.
For the Dressing:
- Combine all ingredients in a food processor except olive oil. Blend until smooth.
- Slowly drizzle in the olive oil.
- Taste and adjust seasoning, then serve.
Putting it all together:
- Prep the veggies – chop the nectarines and greens. If using kale, add kale to mixing bowl with 2 tbsp of olive oil and juice of 1/2 a lime, and use fingers to massage leaves.
- Toss 1/4 cup of dressing with the greens and massage the kale. Taste, and add more dressing as desired.
- Top the greens with the chicken, white nectarines, almonds, and shaved parm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stove-top
- Cuisine: American
If you liked this recipe, check out these other Salad recipes:
