Summer Buffalo Grilled Chicken Salad

Summer Buffalo Grilled Chicken Salad is simple, spicy and delicious! Chopped romaine and iceberg lettuce is tossed with blue cheese dressing and topped with grilled chicken drizzled with homemade buffalo sauce, thinly sliced celery, charred corn, pickled red onion and jalapeño. Serves 4.

Course Salads

Cuisine American

Keyword blue cheese, buffalo, celery, chicken, grilled, salad, summer

Prep Time 20

Cook Time 10

Total Time 30

Servings entrees portions

Calories 511

Author Laurie McNamara

Ingredients

1 medium romaine lettuce head chopped
1 mediu iceberg lettuce head chopped
1/2 cup [Greek yogurt blue cheese dressing] or to taste
4 tablespoons pickled red onions
1 cup charred corn see notes
2 short celery stalks thinly sliced plus any leafy tops (chopped)
1 jalapeño sliced
4 grilled chicken breast halves thinly sliced
4 tablespoons [buffalo wing sauce] or to taste
blue cheese crumbles for serving
cilantro leaves optional - for serving

US Customary - Metric

Instructions

In a large bowl, toss the chopped romaine and iceberg with enough dressing until lightly coated.
Divide among plates and top with pickled red onion, charred corn, sliced celery and leafy tops, jalapeño and thinly sliced grilled chicken.
Drizzle with buffalo sauce and top with a little extra blue cheese and cilantro, if desired.

Notes

Place fresh or thawed (if frozen) corn into a hot skillet and stir ocassionally until charred in spots.
If making individual salads, I use 2 tablespoons of the greek yogurt blue cheese dressing per salad.

Nutrition