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–+ servings
Buffalo Chicken Avocado Salad

Buffalo Chicken Avocado Salad: A Spicy Delight You’ll Love

Buffalo Chicken Avocado Salad is a delicious and health-conscious dish that combines spicy chicken with creamy avocado and vibrant veggies.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts the primary protein source
  • 1 teaspoon Salt enhances flavor
  • 1 teaspoon Black Pepper adjust to taste
  • 0.25 teaspoon Garlic Powder for chicken seasoning
For the Salad
  • 4 cups Romaine Lettuce can substitute with mixed greens
  • 1 piece Avocado ensure ripeness
  • 1 cup Vine Ripe Tomatoes or cherry tomatoes
  • 0.5 cup Red Onion or green onions for milder taste
  • 1 cup Carrots shredded for faster prep
  • 1 cup Celery omit if not preferred
For the Sauce
  • 0.5 cup Franks Red Hot Sauce key flavor maker
  • 2 tablespoons Butter can use vegan butter
Topping
  • 1 cup Ranch Dressing or blue cheese dressing

Equipment

  • cast-iron skillet
  • small pot
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with salt, black pepper, and garlic powder. Heat oil in the skillet and sear the chicken for 2-3 minutes on each side.
  3. Cover the skillet with foil and bake the chicken for about 25 minutes until cooked through.
  4. Chop the romaine, avocado, tomatoes, onion, carrots, and celery. Place in a large bowl.
  5. Let the chicken rest covered for 10 minutes, then chop into bite-sized pieces.
  6. In a small pot, combine Frank’s Red Hot Sauce, butter, and garlic powder. Stir until melted.
  7. Toss the diced chicken with the buffalo sauce in a mixing bowl.
  8. Assemble the salad by topping the veggies with chicken and drizzling ranch dressing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store the salad in an airtight container for up to 3 days. Keep dressing separate to maintain freshness.

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