Buffalo Chicken Salad

Buffalo Chicken Salad

Last weekend I utilized a gift card, gotta love birthdays,  and ate out and ordered a Buffalo Chicken Salad. It was so good, that I wanted to make my own version. Here’s what I came up with! Have you ever done that, gone to a restaurant and tried to make it at home?

Meal of the Week Buffalo Chicken Salad


  • 1 cup flour $.18
  • 1 egg $.17
  • ½ cup vegetable oil $.30
  • 2 lbs. chicken breast tenders $5.89
  • 9 oz of red hot sauce $2.01
  • 2 hearts romaine lettuce $1.32
  • 1 oz blue cheese crumbled $.99
  • 1 oz tortilla chips strips $.54
  • 1 lime $.15
  • 1 medium tomato $.73
  • 1 fresh loaf french bread $1.00
  • Pinch of salt
  • Pinch of garlic powder $.05
  • Pinch of parsley $.05


Turn pan on medium high and add vegetable oil.  Start up a mini assembly line: in one bowl have a beaten egg, and another have flour.  Dip the chicken in eggs first, then the flour, and add em’ to the pan. Cook until chicken is golden brown and stir occasionally.

While chicken is cooking start preppin’ your salad and making the garlic bread. Wash lettuce and tomato and slice to your liking. I’m not a big fan of tomatoes, but I included it for a slight kick. Sprinkle tortilla strips and blue cheese on top.

Garlic Bread

Heat oven to 350 and add sliced bread with butter, garlic powder, salt, (I didn’t have garlic salt handy, so I made do!) and parsley on top. Keep in the oven for 3-5ish minutes.

Finish up the chicken by draining the excess oil and then add buffalo sauce. Let cool for a couple of minutes and then slice into bite size pieces. Add to the top of the salad. There will be a ton of flava so you won’t even need salad dressing, just squeeze lime juice on top.
This makes about 8 servings and is only $1.67 per serving!
Love Carly

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