Gluten-Free Buffalo Chicken Salad

Spice up your salad game with this Gluten-Free Buffalo Chicken Salad, a bold and flavorful dish that’s perfect for lunch or a light dinner. Tender, oven-baked chicken breasts are smothered in a tangy, buttery gluten-free buffalo sauce, then served atop a crisp medley of fresh romaine lettuce, cherry tomatoes, cucumber, carrot, and red onion. Finished with crumbled blue cheese and a drizzle of creamy gluten-free ranch dressing, this salad strikes the perfect balance of heat and coolness. Ready in just 35 minutes, this gluten-free recipe is ideal for those who love quick, wholesome meals packed with bold flavors. Serve it as a satisfying standalone salad or pair it with warm gluten-free bread for the ultimate Buffalo-inspired meal!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 0.5 cup Gluten-free hot sauce
• 2 tablespoons Butter
• 1 tablespoon Ranch seasoning mix
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 head Romaine lettuce
• 1 cup Cherry tomatoes
• 1 large Cucumber
• 1 large Carrot
• 0.5 medium Red onion
• 0.5 cup Crumbled blue cheese
• 0.5 cup Gluten-free ranch dressing

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small saucepan over low heat, melt the butter and then stir in the gluten-free hot sauce. Add the ranch seasoning mix and stir until fully combined. Set aside to cool slightly.

Step 3

Place the chicken breasts on a cutting board. Drizzle with olive oil, then sprinkle with salt and black pepper on both sides.

Step 4

Heat a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.

Step 5

Transfer the seared chicken breasts to a baking dish and pour the buffalo sauce mixture over the chicken, ensuring it's well coated.

Step 6

Bake the chicken in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Once done, let it rest for 5 minutes, then slice into strips.

Step 7

While the chicken is baking, prepare the salad: wash and chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber and carrot into thin rounds, and slice the red onion thinly.

Step 8

In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, carrot, and red onion.

Step 9

Top the salad with the buffalo chicken strips and sprinkle with crumbled blue cheese.

Step 10

Drizzle the gluten-free ranch dressing over the salad, toss lightly to combine, and serve immediately.

Nutrition Facts

Serving size	2004.7 grams (2004.7g)

Amount per serving	% Daily Value*
Calories	2085

Total Fat 139.10g	178%
Saturated Fat 41.50g	208%
Polyunsaturated Fat 4.00g
Cholesterol 444mg	148%
Sodium 9088mg	395%
Total Carbohydrate 67.90g	25%
Dietary Fiber 15.00g	54%
Total Sugars 28.20g
Protein 139.70g	279%

Vitamin D 16IU	82%
Calcium 734mg	56%
Iron 11mg	61%
Potassium 3583mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 26.8%

Carbs: 13.0%