This Buffalo Chicken Salad is the perfect salad to meal prep. It’s flavorful, spicy, and delicious. Whenever I meal prep a salad the number one question people ask is, “won’t it get soggy?” The answer is no! The base of this salad is kale and I find that salads made with kale or cabbage hold up for a few days and don’t get soggy.
This healthy buffalo chicken salad is balanced with protein, fat, carbohydrates, and a ton of veggies. It makes the perfect healthy lunch for busy work days.
If you’re looking for more buffalo chicken recipes, checkout my 5-minute Greek Yogurt Buffalo Chicken Dip recipe here.
What You’ll Need
Chicken Thighs: You will need 1lb of chicken thighs to make this recipe. I used buffalo seasoning to season the chicken thighs. If you don’t have buffalo seasoning, you can season the chicken thighs according to your preference.
Quinoa: Quinoa is the carbohydrate in this salad. You will need about 1 cup of cooked quinoa to make this recipe.
Vegetables: This salad is packed with veggies. The base of the salad is kale and it also includes carrots, cucumbers, tomatoes, and white onion. Each of the vegetables are chopped so that the vegetables are evenly distributed over every bite.
Feta Cheese: I used pasteurized crumbled feta cheese to make in this salad.
Salad Dressing and Buffalo Sauce: Ranch salad dressing and buffalo sauce add flavor to this salad. I used Primal Kitchen Ranch dressing and The New Primal Buffalo sauce.
How To Make Buffalo Chicken Salad:
- Rinse and dry the shredded kale, then add the kale to a large bowl. Massage in 1/4 cup of ranch dressing until the kale is fully coated.
- Season the raw chicken thighs with buffalo seasoning or according to your taste preference. Roast the chicken thighs in the oven at 375 degrees for about 30 minutes or until fully cooked. Remove from the oven and allow to cool.
- Once cooled, cut the cooked chicken thighs into cubes.
- Add the cubed chicken thighs and the rest of the ingredients to the bowl with the kale. Mix until fully combined.
I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!
Buffalo Chicken Salad
Ingredients
- 8 cups Shredded Kale
- 1 cup Cooked Quinoa
- 1 cup Shredded Carrots
- 1 cup Sliced Cucumbers
- 1 cup Chopped Tomatoes
- 1/4 cup Chopped White Onion
- 1 lb Chicken Thighs
- 1/2 cup Crumbled Feta Cheese
- 2 tbsp Chopped Jalapeno Peppers optional
- 1/4 cup Ranch Dressing
- 3 tbsp Buffalo Sauce
- Buffalo Seasoning optional
Instructions
- Rinse and dry the shredded kale, then add the kale to a large bowl. Massage in 1/4 cup of ranch dressing until the kale is fully coated.
- Season the raw chicken thighs with buffalo seasoning or according to your taste preference. Roast the chicken thighs in the oven at 375 degrees for about 30 minutes or until fully cooked. Remove from the oven and allow to cool.
- Once cooled, cut the cooked chicken thighs into cubes.
- Add the cubed chicken thighs and the rest of the ingredients to the bowl with the kale. Mix until fully combined.
Leave a Reply