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Summer Buffalo Grilled Chicken Salad

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Summer Buffalo Grilled Chicken Salad is spicy, sweet and perfect. 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 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 entrees portions
Calories 511
Author Laurie McNamara


  • 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


  • 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.


  • 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.


Serving: 1salad | Calories: 511kcal | Carbohydrates: 19g | Protein: 70g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 241mg | Sodium: 614mg | Fiber: 5g | Sugar: 8g