Gluten-Free Buffalo Chicken Salad
Savor the bold flavors of this **Gluten-Free Buffalo Chicken Salad**, a zesty and satisfying dish perfect for lunch or dinner! Juicy chicken breasts are marinated and baked in a rich, butter-infused buffalo sauce made with gluten-free hot sauce and ranch seasoning for a spicy, tangy kick. Paired with crisp romaine lettuce, crunchy vegetables like cherry tomatoes, cucumbers, carrots, and red onion, and topped with crumbled blue cheese, this salad is a vibrant fusion of textures and flavors. A drizzle of creamy gluten-free ranch dressing brings everything together, making it a deliciously wholesome and allergen-friendly option. With just 35 minutes from start to finish, this recipe is your go-to for a quick, flavorful meal that's as nutritious as it is indulgent. Ideal for those looking for keto-friendly, gluten-free, or high-protein meal ideas!
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
Place the chicken breasts on a cutting board. Drizzle with olive oil, then sprinkle with salt and black pepper on both sides.
Heat a large skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until golden brown.
Transfer the seared chicken breasts to a baking dish and pour the buffalo sauce mixture over the chicken, ensuring it's well coated.
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.
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.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, carrot, and red onion.
Top the salad with the buffalo chicken strips and sprinkle with crumbled blue cheese.
Drizzle the gluten-free ranch dressing over the salad, toss lightly to combine, and serve immediately.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 9088 mg | 395% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.2 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 734 mg | 56% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3582 mg | 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.
