This is spicy Buffalo Chicken Salad If you are a buffalo wings lover, this is a must! It's packed with sweet corn, cherry tomatoes, avocado and ranch for the ultimate delicious light texture. This is an easy 25-minute lunch or dinner you'll want to make on repeat.

Why You’ll Love This Buffalo Chicken Salad Recipe
This easy Buffalo Chicken Salad with tangy ranch dressing is a quick way to add more vegetables to lunches and weeknights.
- Fast. This satisfying chicken salad with buffalo dressing comes together in under half an hour.
- TEX MEX. Grilled corn, juicy tomatoes, spicy red onions and creamy avocado bring a Tex-Mex flavor to this dish.
- Versatile. Turn it into a pasta salad for a vegetarian meal, or garnish with cilantro-lime cream.
- Very suitable for summer. Loaded with fresh vegetables and juicy buffalo chicken, this salad makes a refreshing summer lunch.


what do you need
Fresh tomatoes add a juicy kick, avocado adds creaminess, and corn adds natural sweetness. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.
- chicken breast: It must be boneless and skinless.
- Frank's Red Hot Sauce: Feel free to use your favorite buffalo sauce.
- corn: Use fresh, canned or frozen (thawed).
- cherry tomatoes: You can use roma tomatoes if you remove the seeds and dice them.
- Shallots: White onions, yellow onions, or even green onions can be substituted.
- avocado: Make sure it is ripe and peeled. Feel free to add a dollop avocado.
- Red leaf lettuce: Iceberg lettuce and romaine lettuce are great alternatives.
- Ranch Dressing: Caesar dressing also works great.
How to Make Grilled Buffalo Chicken Salad
Cooking chicken and vegetables on the grill adds seared goodness to every bite. Scroll to the bottom of the post to see the full recipe card.




- Grilled chicken. Preheat grill to 400F. Add chicken and cook for 4-5 minutes. Remove it from the grill and add it to a bowl with Frank's Hot Sauce. Set it aside.
- Grilled vegetables. Add corn and red onion. Grill for 4 minutes on each side. Remove them from the heat. Use a sharp knife to cut the corn kernels from the cob.
- Prepare salad. Divide lettuce, grilled vegetables, cherry tomatoes, chicken, and avocado among salad bowls. Drizzle with ranch dressing. Serve and enjoy!


Tips and variations
Make this Grilled Buffalo Chicken Salad a vegetarian meal or turn it into a pasta salad!


Food recommendations
This Buffalo Chicken Salad is a great main dish on its own. However, you can also serve it with tacos. i love mine Shredded Chicken Tacos, Chicken Street Tacos with Street Cornand Cilantro Lime Marinated Chicken Tacos. If you prefer a light appetizer with a salad, choose mine Fresh Mango Salsa or Roasted Tomato Salsa With nachos.
How to store leftovers
This salad is best prepared before lunch to prevent the tomatoes from releasing moisture and the avocado from browning.
- refrigerator: Store chicken in an airtight container for up to 4 days. Lettuce and roasted vegetables can be stored together for up to 3 days.
- To reheat: Place chicken in microwave in 15 second increments until hot.
More Simple Salad Recipes to Try
describe
This delicious Buffalo Chicken Salad recipe with tomatoes, corn, and avocado is packed with fresh summer vegetables for a light lunch.
- Preheat grill to 400 degrees.
- Place the chicken pieces in the basket and grill for 4-5 minutes, until lightly charred and the chicken is no longer pink.
- Remove chicken from grill and place in bowl with Frank's Red Hot Sauce. Mix well and coat the chicken. Set aside.
- Add corn and red onion slices directly to grill. Grill the corn for 4 minutes on each side, then remove. Grill the onion slices for 4 minutes on each side, until lightly charred.
- Cut the corn kernels from the cob.
- Assemble salad: Divide red leaf lettuce, grilled onions, cherry tomatoes, corn kernels, buffalo chicken, and avocado slices evenly among four salad bowls. Drizzle each salad with 2 tablespoons ranch dressing.
Nutrition
- Serving size: 1 salad
- Calories: Chapter 472
- sugar: 9 grams
- sodium: 1203 mg
- fat: 28 grams
- Saturated fat: 5 grams
- carbohydrate: 31 grams
- fiber: 9 grams
- protein: 28 grams
- cholesterol: 58 mg