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OHOW’s Favorite Grilled Buffalo Chicken Salad Recipe

Amid a lovely Wisconsin summer, it’s a no-brainer to break out the grill for delicious summertime meals. Not only does grilling your food enhance the flavor, but you also enjoy the great weather of a summer evening while you cook. One of our favorite grill recipes is our Grilled Buffalo Chicken. We serve this chicken dish over a bed of salad to give this dish the lightness and freshness that is best with fresh summer vegetables.

“This is a quick and delicious summer meal,” OHOW’s Chef Mike said. “Serve with a cold beer and a fresh slice of a French baguette.”

The preparation for this meal is straightforward, making this a quick and easy dish to whip up after a busy day of outdoor activities. Begin by adding the ingredients for the buffalo sauce in a bowl. You can control the spice level by choosing a hot sauce that is your preferred level of spice. Next, toss your boneless chicken breasts in the sauce and coat the chicken entirely. Cover the bowl and allow the chicken to marinate in the refrigerator for up to 30 minutes.

While the chicken marinades, preheat your grill to medium-high heat. You can also prepare your vegetables for the salad while you wait. Our salad consists of romaine or head lettuce, cherry tomatoes, green onions, cucumber, shredded carrot, and celery topped with blue cheese and ranch dressing. You can create a salad with your choice of vegetables or whatever you may have on hand.

When your grill is heated, cook the chicken for around 6-8 minutes per side, or until fully cooked. Your internal temperature should reach at least 165 degrees Fahrenheit. Once cooked, assemble your salad, top with your grilled chicken, and enjoy!

OHOW’s Favorite Grilled Buffalo Chicken Salad Recipe

Our Grilled Buffalo Chicken Salad Recipe is a quick and delicious summer meal that you can enjoy with fresh summer vegetables.
Prep Time 35 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine American, Chicken
Servings 4 people


Buffalo Sauce

  • 1/4 cup hot sauce
  • 1/4 cup butter melted
  • 1 tbsp paprika
  • 1 tsp white wine vinegar
  • 1 clove garlic minced
  • Kosher salt to taste

Chicken Salad

  • 4 chicken skinless boneless breasts
  • 4 cups romaine or head lettuce chopped
  • 1 pint cherry tomatoes halved
  • 1 bunch green onion sliced thin
  • 1 small cucumber sliced thin
  • 1 carrot shredded
  • 1 celery stalk chopped
  • 1/2 cup blue cheese crumbled
  • 2/3 cup ranch dressing or to taste


  • To a medium bowl, add all the Buffalo sauce ingredients. Add in the chicken, and toss to completely coat. Cover the bowl and let it marinate in the fridge for up to 30 minutes.
  • Preheat the outside grill over medium-high heat. Place chicken on oiled grates and cook for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165F.
  • In a chilled salad bowl, add the prepared veggies and top with the grilled chicken. Crumble blue cheese over and drizzle with homemade ranch.
Keyword Buffalo Chicken, Chicken, Grilled Chicken
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