KatieI’m pretty sure I’ve said this before, but let me repeat myself…
I love buffalo chicken! (Buffalo anything, really.)
Buffalo wings, though, aren’t always the healthiest choice, so I am always looking for new, waist-friendly ways to get my buffalo fix. This salad did just that.
The salad itself is loaded with the classic buffalo wing sides: celery, carrots, and blue cheese (the dressing PLUS more crumbles). I also added some scallions, avocado, and tomato. You can customize the salad anyway you’d like, though. That’s the beauty of cooking for yourself! The salads are topped with a delicious buffalo chicken burger that’s packed with all that great buffalo sauce flavor. Yum!
Start with the salad…
- Place 1 bag of romaine lettuce in a large bowl. (I cheated and went with the bagged stuff this time. By all means, wash and chop your own lettuce if you have the time!)
- Add some shredded carrots.
- Chop up 2 tomatoes, finely chop a little red onion, and slice a scallion.
- Add the chopped veggies to the bowl.
- Toss everything together.
Set the salad aside while you start the burgers…
- Preheat your grill (or grill pan or Griddler, like me) to medium-high.
- Place 1 package of ground chicken into a bowl.
- Drizzle in 3 tablespoons of buffalo sauce.
- Sprinkle in some blue cheese crumbles.
- Add 2 teaspoons of cornstarch.
- Season with some ground black pepper.
- Mix well.
- Form into 4 patties (or even more little sliders if you prefer).
- Coat your grill with nonstick cooking spray.
- Place the patties on the grill and cook for about 8 minutes.
- Flip the burgers and continue cooking until done.
- Meanwhile, add some blue cheese crumbles to the salad.
- Cube 2 avocados.
To serve, place come salad on a plate.
Top with some avocado. Drizzle on some creamy blue cheese dressing.
Top with a burger.
You can chop the burger up first if you’d like.
Either way, enjoy!
One Year Ago: Parmesan Roasted Green Beans
Two Years Ago: Italian Pasta Salad
- 1 bag romaine lettuce
- 2 stalks celery, thinly sliced
- 2 plum tomatoes, chopped
- ½ of a small red onion, finely chopped
- ¼ cup shredded carrots
- 1 scallion, sliced
- 1 package ground chicken
- 3 tablespoons buffalo sauce
- ½ cup crumbled blue cheese, divided
- 2 teaspoons cornstarch
- ¼ teaspoon ground black pepper
- nonstick cooking spray
- 2 avocados, cubed
- blue cheese dressing
- Combine the lettuce, celery, tomato, onion, carrots, and scallion in a large serving bowl.
- Toss to combine.
- Preheat your grill to medium-high.
- Combine the chicken, buffalo sauce, half of the blue cheese, cornstarch, and black pepper in a large bowl.
- Mix to combine.
- Divide the meat into 4 equal sections.
- Form a patty from each section.
- Coat your grill with the nonstick cooking spray.
- Add the burgers.
- Let cook for about 8 minutes, then flip.
- Continue cooking until the burgers reach an internal temperature of 170°.
- Add the remaining blue cheese to the salad.
- Toss to combine.
- To serve, pile the salad onto a plate.
- Drizzle some of the dressing on top.
- Add half of an avocado to each plate.
- Finish with a chicken burger on top.
