Shopping Cart 0
You have no items in your shopping cart.

Cool and creamy balances out warm and spicy in this Grilled Buffalo Chicken dinner salad. It comes together in less than 20 minutes!

Our thanks to Cassie Johnston, USWM April 2019 Featured Chef, for sharing this Grilled Buffalo Chicken Salad recipe.

PREP TIME: 5 mins
COOK TIME: 15 mins
YIELD: 2 large dinner salads

Recipe Author: Cassie Johnston |

US Wellness Meats Shopping List: boneless, skinless chicken breasts

Buffalo Chicken Salad

Photo Credit: Grilled Buffalo Chicken Salad With Greek Yogurt Blue Cheese Dressing by Cassie Johnston |



  • 1/3 cup crumbled blue cheese
  • 1/2 cup plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon fresh minced chives
  • 2 tablespoons fresh minced cilantro
  • Salt and pepper, to taste
  • Milk or water, to thin (about 1-2 tablespoons)


  • 2 large boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2 cup buffalo wing sauce (recommended: Frank’s)
  • 3 heads romaine lettuce, chopped
  • 4 stalks celery, diced
  • 1 cup cherry tomatoes, halved
  • 4 green onions, sliced
  • 1/3 cup crumbled blue cheese
  • 1/4 cup minced fresh cilantro

INSTRUCTIONS FOR Grilled Buffalo Chicken Salad With Greek Yogurt Blue Cheese Dressing

  1. In a small mixing bowl, whisk together all the dressing ingredients until smooth. You may need to use a fork to break up some of the blue cheese chunks. Refrigerate while you make the rest of the salad.
  2. Preheat a grill or grill pan over medium high heat.
  3. Season the chicken breasts liberally with salt and pepper on both sides. Using a pastry brush (I like this silicone one) brush one side of the chicken breasts with about 1/4 of the buffalo wing sauce.
  4. Place the chicken, sauce side down, onto the preheated, greased grill grate or grill pan. Brush the top of the chicken with another 1/4 of the buffalo wing sauce.
  5. Cook chicken for 4-5 minutes, or until sear marks appear, then flip. Brush top side with an additional 1/4 of the buffalo wing sauce. Cook for an additional 4-5 minutes, or until sear marks appear, then flip. Brush top with last of buffalo sauce. Cook an additional 3-4 minutes, or until the chicken is cooked through.
  6. Remove the chicken to a plate and let rest for 10 minutes before slicing thinly.
  7. Meanwhile, assemble the salads by filling bowls with lettuce, celery, tomatoes, green onions, and blue cheese. Add on the chicken, and then sprinkle with cilantro. Drizzle on the dressing.


For a stronger (and spicier) buffalo flavor, let the chicken breasts marinate in an additional 1/2 cup of buffalo wing sauce for an hour before grilling.

cassie johnston

Meet The Chef

Cassie Johnston is a Certified Holistic Nutritionist, Certified Health and Wellness Coach, cookbook author, professional recipe developer, food photographer, and all around believer in the abundant goodness of life. Cassie is USWM April 2019 Featured Chef. Please visit her website for inspiring recipes, tips and tricks to help you make the most of your health and wellness.