Description
Grilled Buffalo Chicken Salad an easy 30 minute recipe smothered in buffalo sauce and filled with grilled vegetables for one delicious bite! Summer salads never tasted so good!
Ingredients
Scale
- 1 lb. boneless skinless chicken breast, cut into cubes
- 1/3 cup franks red hot sauce
- 2 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- 1 red onion, cut into thick slices (leave the skin on)
- 2 avocado, sliced
- 1 head red leaf lettuce, sliced
- 8 tablespoons ranch dressing
Instructions
- Preheat grill to 400 degrees.
- Add chicken cubes to a grill basket and grill for 4-5 minutes, until there is a slight char and the chicken is no longer pink.
- Remove the chicken from the grill and place in a bowl with franks red hot sauce. Toss to coat the chicken. Set aside.
- Add corn and red onion slices directly to the grill. Grill the corn for 4 minutes per side and remove. Grill the onion slices for 4 minutes per side until slight char marks appear.
- Slice the corn kernels off the cob.
- Assemble salads: evenly distribute red leaf lettuce, grilled onions, cherry tomatoes, corn kernels, buffalo chicken, and avocado slices among four salad bowls. Drizzle each salad with 2 tablespoons of ranch dressing.
Nutrition
- Serving Size: 1 salad
- Calories: 472
- Sugar: 9 g
- Sodium: 1203 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Carbohydrates: 31 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 58 mg
