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Chili’s Buffalo Chicken Salad Recipe

Chili's Buffalo Chicken Salad Recipe

Shikta Ghosh
If you’re in the mood for something deliciously indulgent and healthy, you must try my take on Chili’s Buffalo Chicken Salad Recipe.
This recipe has become a staple in my kitchen, striking the perfect balance between bold flavours and nourishing ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course chicken salad
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

For Chicken Tenders

  • 4 boneless skinless chicken breasts
  • 1 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 eggs beaten
  • 1 teaspoon paprika
  • Oil for frying
  • 1 cup buffalo sauce

For The Pico De Gallo

  • 4 Roma tomatoes cored, seeded, and diced small
  • ½ red onion finely diced
  • 1 jalapeno seeded and finely diced
  • 1 clove garlic minced
  • 3 tablespoons cilantro roughly chopped
  • 2 tablespoons fresh lime juice

For The Salad

  • 4 ounces blue cheese crumbles
  • 4 cups chopped romaine or lettuce of choice
  • ½ cup shredded carrots
  • 8 bacon slices cooked and crumbled
  • 1 bag tortilla strips
  • Favourite ranch or blue cheese dressing

Instructions
 

Prepare The Chicken Tenders

  • Cut the chicken breasts into tender-sized pieces.
  • Mix flour, salt, pepper, garlic powder, and paprika in a bowl.
  • Dip each chicken piece in the beaten eggs first, then coat evenly in the flour mixture.
  • Heat oil in a large skillet over medium-high heat. Fry the chicken tenders until golden brown and cooked through, about 3-4 minutes per side.
  • Once cooked, toss the chicken tenders in buffalo sauce. Set aside.

Make The Pico De Gallo

  • Combine diced tomatoes, jalapeno, red onion, cilantro, minced garlic, and lime juice in a bowl.
  • Mix well and refrigerate until ready to use.

Assemble The Salad

  • Place the chopped romaine or lettuce in a large bowl.
  • Add the blue cheese crumbles, cooked and crumbled bacon, shredded carrots, and tortilla strips.
  • Top the salad with the buffalo chicken tenders.

Serve

  • Serve the salad with a side of ranch or blue cheese dressing and the fresh pico de gallo.

Notes

Cooking Tips

  • Chicken Tenderloins vs Chicken Breasts: You can use chicken tenderloins instead of thinly sliced chicken breasts. Alternatively, you can horizontally slice whole chicken breasts to create thin fillets or flatten whole breasts to a quarter-inch thickness using plastic wrap.
  • Best Oils for Frying: Opt for vegetable, canola, or peanut oil when frying the chicken. These oils have a high smoke point and remain stable at high temperatures. Olive oil is not recommended for this purpose.
  • Reducing Sharpness in Onion and Garlic: To soften the sharp taste of onion and garlic in the pico, soak them in a bowl of ice water for 10 minutes, then drain. Afterwards, mix them with the other pico ingredients.
  • Use Fresh Ingredients: Opt for fresh greens and vegetables to ensure a crisp, flavorful salad base.
  • Perfectly Cook the Chicken: Cook until it’s juicy and tender; avoid overcooking to maintain moisture.
  • Balance the Buffalo Sauce: Adjust the buffalo sauce to your desired spice level without overpowering the other flavours.
  • Serve Immediately: Enjoy the salad fresh for the best texture and flavour experience.
Keyword Chili’s Buffalo Chicken Salad Recipe