Spicy hot chicken coming your way! If you love a good Buffalo Chicken Salad and just need a little change, this scrumptious Nashville Hot Chicken Salad Recipe might be just what you're looking for. Spicy hot chicken combines with a load of veggies, creamy blue cheese, and the BEST Homemade Buttermilk Ranch Dressing. Simply delish!
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Ingredients
- Chicken - One good chicken breast should do!
- Lettuce - We prefer the Romaine lettuce variety in this salad.
- Cucumbers - English cucumbers have fewer seeds and we always prefer these.
- Tomato - Grape tomatoes were used in this salad.
- Celery - We just cut up the celery into thirds and then cut it in half vertically.
- Carrots - Make some carrot sticks! It's a great way to use up leftover carrots from soup, etc.
- Blue Cheese
- Salt
- Pepper
Dressing
- Homemade Buttermilk Ranch - This homemade salad dressing is seriously addictive!
Note: Refer to the recipe card below for exact quantities.
Instructions
Step One: Prepare the Dressing
There are several ways to prepare homemade salad dressings:
1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.
Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.
Step Two: Prepare the Protein
To prepare the chicken, first, preheat the oven to 375 degrees F. Next pound the chicken flat, then add seasoning. In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side. Place the chicken into the oven and continue to cook for approximately 8-10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F. Finally, remove and let rest for 5 minutes before slicing.
Step Three: Prepare Ingredients
Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.
Step Four: Assemble and Serve
Assemble the salad in layers with lettuce on the bottom, followed by fresh diced vegetables, and any additional cheeses, croutons, nuts, and/or seeds.
Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.
Substitutions
- Protein - Buffalo chicken can be substituted for the Nashville Hot spice.
Variations
- If you love these flavors, try these Hot Chicken Nachos!
Equipment
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- Salad bowl
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Knife
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Top Tips
Buy pre-washed and ready-to-eat lettuce to save time.
Storage
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
More Recipes
Have leftover ingredients?
- Leftover blue cheese can be added to this Bacon and Blue Cheese Salad
In the mood for a similar dish?
- Grilled Chicken Avocado and Egg Salad
- Make a Mexican-inspired salad by substituting Nashville Hot Spice with our delicious Chipotle Seasoning instead. Replace the traditional ingredients with other Tex Mex ingredients like corn, salsa, avocado, etc.
More lunch recipes you will love:
FAQ
It may be an old wives tale that you shouldn't cut lettuce. Supposedly, the lettuce will brown a little quicker around the edges, but many people disagree that this is true.
Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.
📖 Recipe
Nashville Hot Chicken Salad Recipe (with Homemade Buttermilk Ranch Dressing)
Equipment
Ingredients
Dressing
- 3 tablespoon Buttermilk ranch dressing (or to taste)
Protein
- 6 oz. Chicken breast
- 1 teaspoon Nashville Hot spice
Salad
- ½ head Romaine lettuce
- ⅓ qty English cucumber
- 6 qty Grape tomatoes
- 1 stalk Celery
- 1 med Carrot
- 3 tablespoon Blue cheese
- ¼ teaspoon Salt (or to taste)
- ¼ teaspoon Pepper (or to taste)
Instructions
Dressing
- In a small bowl, whisk together the dressing ingredients. Set aside.
Protein
- Preheat the oven to 375 degrees F. Place chicken breast between two pieces of plastic wrap. Pound the chicken flat, then add seasoning.
- In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side.
- Place the chicken into the oven and continue to cook for approximately 8-10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F.
- Remove and let rest for 5 minutes before slicing.
Salad
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
Food Safety
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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