Chopped Buffalo Chicken Skewer Salad
This Chopped Buffalo Chicken Skewer Salad brings together juicy buffalo chicken with a mix of fresh veggies, all topped with a creamy blue cheese dressing.
Equipment
- 1 Pressure Cooker
- 1 Grill Pan
Ingredients
Salad
- ⅔ cup Buffalo Sauce (or use hot sauce)
- ¼ cup Honey
- 2 tablespoons Extra Virgin Olive Oil for grilling the chicken
- 2 pounds Chicken Breasts cut into cubes for quick cooking
- 1 tablespoon Seasoned Salt to give a nice savory base
- 6 cups Shredded Lettuce as your fresh salad bed
- 1 cup Cherry Tomatoes sliced for some juicy pop
- 1 cup Grilled Corn Kernels about 2 ears, smoky and sweet
- ⅓ cup Fresh Cilantro chopped for that herbaceous kick
- ¼ cup Chopped Peperoncini for tangy bite
- 1 cup Crumbled Blue Cheese or cubed cheddar
- 6 strips Cooked Bacon crumbled for crunch
- 1 Avocado chopped for creamy softness
Dressing
- ½ cup Sour Cream or plain Greek yogurt
- ⅓ cup Mayo
- ½ cup Pickled Jalapeños
- ⅓ cup Fresh Cilantro
- 3 tablespoons Fresh Basil
- 2 tablespoons Chopped Fresh Dill
- 1 teaspoon Garlic Powder
- Kosher Salt and Black Pepper
Instructions
Instructions
- In a large bowl, mix buffalo sauce and honey until combined nice and smooth. Toss chicken cubes in this sauce until they’re fully covered.
- Heat olive oil in your grill pan over medium-high heat and sprinkle seasoned salt over the chicken so it’s ready to hit the heat.
- Grill chicken pieces for 5-7 minutes each side until they’re cooked through and have nice grill marks. You might already smell that marinade caramelizing.
- Meanwhile, layer shredded lettuce, grilled corn, cherry tomatoes, peperoncini, and cilantro in your large salad dish to get the fresh stuff prepped.
- Once chicken is done, let it rest a few minutes so juices settle. Then slice it into bite-sized pieces making it nice for salad bites.
- Pressure cooker time: Place chicken cubes on skewers if you like, then cook under pressure for a tender pull texture. Use quick release to keep them juicy, not dry.
- Top your salad with those spicy tender pieces and drizzle any leftover buffalo sauce from the bowl over the top. Serve it up right away so flavors pop best.
Notes
Leftover chicken can be kept in airtight containers in the fridge for up to 4 days. For best results, keep dressing separate from salad ingredients until serving to prevent sogginess.