Grilled Buffalo Chicken Salad

Total Time
Prep 20 mins
Cook 15 mins

From Chatelaine's September 2011 issue of gluten-free cooking. A quick, delicious, healthy meal.

Ingredients Nutrition


  1. Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
  2. Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 – inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
  3. I didn’t happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn’t put the butter or honey in the hot sauce. I used Frank’s Red Hot, right out of the bottle.


Most Helpful

A chicken in every salad...I heard that somewhere before. BTW, did you know chicks don't date geese. What am I saying, I dated a goose once! Made for PAC Fall 2011.

gailanng October 19, 2011

I tried this as you suggested, with feta and pure hot sauce, and loved it! It's a great meal for those hot summer days you just can't bare to have the oven, or even stove on. I would be interested in a purely hot sauce based dressing, if there is one out there.

Capt_Sky September 02, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a