Boom-Pow Buffalo Chicken Salad

August 21, 2017


Today, we are talking buffalo wings.  Specifically we are talking about this insanely delicious buffalo chicken salad, loaded with cool and crunchy vegetables.  


My dear friends, sometimes you just have a craving for buffalo chicken wings.  I like to think I am a connoisseur of wings.  Sweet, spicy, hot, even hotter, dragon breathing hot!!  I will eat them all.



One time we ordered wings at this new place and we were warned they'd be hot (aka hotter than fire kill your taste buds type of business).  We declined all warnings, dug in, and sweat like none other eating these things.  I mean, they were like bundles of pure fire.  I was crying.  At the time I was still working as a dental hygienist, so I brought back the extra in a takeout box, labeled it "mild wings" and left them in the break room.  I seriously can't stop laughing when I think of that.  Good prank.


If you couldn't tell, I love me some wings. 



Sweet cookies is this salad amazing.  Not only is it good fresh, but it's good leftover after it's gotten all chilled in the fridge.  The chicken is spicy and juicy and cut up into bit sizes makes eating it in a salad a breeze.  No cutting required, just full on, digging in!



What buffalo chicken salad would be complete without it's amigos?  It wouldn't.  So we've got all your favorite wing pairings.  All those vegetables that cool your mouth off, so when you get a bite of spice you have a bite right after that refreshing.  I'm talking carrots, celery, tomatoes and avocado (there's some lettuce and red onion in there too)!  


I have the best mandolin and it has this special blade that does crinkle cut, so my kids really enjoy the carrots being crinkle cut shape.  



It may be a little spicy for kids so my suggestion is to leave some plain chicken without sauce for them, just in case.  


So I was also really excited to try out my new avocado peeler.  It.  Is.  Awesome.  And I definitely sang the guacamole song.  If you've never heard the guacamole song you are missing out, maybe not, it tends to stick haha.  (This goes out to my neighbor Stephanie and Lilly, who got this song stuck in my head for a straight 24 hours).


If you love guacamole you  should try a few of my avocado recipes!

Steak Frites & Guacamole

Pineapple & Avocado Salsa

Southwest Grilled Chicken


2 chicken breasts

1/2 tsp salt

1/4 tsp pepper

3/4 tsp garlic powder (divided 1/4 tsp and 1/2 tsp)

2-3 cups of chopped romaine lettuce

1 avocado, pitted and chopped

3 vine ripe tomatoes, cut into eighths

1/2 red onion, sliced thinly

3 carrots, sliced

3 celery stalks, sliced

1/2 c franks red hot sauce

2 tbsp butter


*topping: dressing of choice, I used ranch dressing



  1. Preheat oven to 400.

  2. Season the chicken with the salt, pepper and 1/4 tsp garlic powder.  Sear both sides of the chicken for 2-3 minutes in a heated cast iron skillet drizzled with avocado oil.  

  3. Cover the skillet with tin foil, transfer it to the oven and bake for 25 minutes.  

  4. Prep all the vegetables while the chicken cooks, putting everything into a large bowl

  5. Carefully, using oven mitts, pull the skillet from the oven and transfer the chicken to a cutting board.

  6. Let the chicken rest 10 minutes before cutting in to it (or else the juice will all run out and the chicken will get dry)

  7. Heat a pot on low and add the franks hot sauce, butter and 1/2 tsp garlic powder, stir it around and keep warm.  

  8. Chop up the chicken into bite size pieces and toss it around in the sauce, coating it (don't forget to leave some un-sauced for kids who don't like spicy sauce)

  9. Scoop the vegetables into a bowl, top it with the buffalo chicken and a drizzle of dressing






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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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