If you’ve been craving something that’s spicy, filling, and not another sad desk salad, this Chopped Buffalo Chicken Skewer Salad is about to become your new weeknight hero. It’s got that buffalo-style kick you love, sweet honey balance (because we’re classy like that), and enough toppings to make a salad feel like a real meal.
And the best part? The grill (or skillet) does most of the heavy lifting while you chop a few things and pretend you have your life together. Been there.
Table of Contents
Why You’ll Love This Chopped Buffalo Chicken Skewer Salad
- Big flavor, low effort. Buffalo + honey + charred chicken = instant excitement.
- It’s a full meal in one bowl. Chicken, bacon, avocado, cheese… no “and then I ate chips an hour later” situation.
- Great for picky eaters. You can leave off the “suspicious green things” for kids and keep the fun toppings.
- Meal-prep friendly. Make the dressing once, grill extra chicken, and you’ve got lunches covered.
Ingredients You’ll Need
For the Salad
- 2/3 cup buffalo sauce (or hot sauce)
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 2 pounds chicken breasts, cut into cubes
- 1 tablespoon seasoned salt
- 6 cups shredded lettuce
- 1/3 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, sliced
- 1 cup grilled corn kernels (about 2 ears)
- 1/4 cup chopped peperoncini
- 1 cup crumbled blue cheese or cubed cheddar
- 6 strips cooked bacon, crumbled
- 1 avocado, chopped
For the Creamy Herb Jalapeño Dressing
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayo
- 1/2 cup pickled jalapeños
- 1/3 cup fresh cilantro
- 3 tablespoons fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon garlic powder
- Kosher salt + black pepper
How to Make Chopped Buffalo Chicken Skewer Salad
1) Make the honey buffalo sauce
In a bowl, mix:
- 2/3 cup buffalo sauce
- 1/4 cup honey
Give it a taste. If you feel like it’s too spicy, that honey will mellow it out once everything comes together.
2) Season and sauce the chicken
In a large bowl, toss together:
- 2 tablespoons olive oil
- cubed chicken
- 1 tablespoon seasoned salt
- a pinch of black pepper
Now add 1/4 cup of the honey buffalo sauce and toss to coat. (Yes, you’ll save the rest for drizzling later. That’s the good stuff.)
Thread the chicken onto skewers.
No skewers? No problem. Just cook the chicken pieces straight in a skillet or grill pan.
3) Grill (or pan-sear) the chicken skewers
Set your grill, grill pan, or skillet to medium-high heat.
Cook the skewers 10–12 minutes total, turning occasionally, until the chicken is cooked through and lightly charred.
That little char is the “I totally planned this” flavor.
4) Blend the dressing
In a blender, combine all dressing ingredients:
- sour cream (or Greek yogurt), mayo
- pickled jalapeños
- cilantro, basil, dill
- garlic powder
- salt and pepper
Blend until creamy. Taste and adjust seasoning.
If you like it thinner, add a tiny splash of water or a spoonful of jalapeño brine.
5) Toss and build your salad bowls
In a big bowl, toss together:
- shredded lettuce
- chopped cilantro
- tomatoes
- grilled corn
- peperoncini
Add about half the dressing and toss.
Top with:
- grilled buffalo chicken skewers (or chicken pieces)
- cheese
- bacon
- avocado
Serve with extra dressing and the remaining honey buffalo sauce for drizzling.
My Favorite “Real Life” Tips (So It Turns Out Perfect)
- Cut chicken evenly. Similar-size cubes cook at the same pace—no dry pieces, no “is this done?” anxiety.
- Don’t drown the greens. Start with half the dressing like the recipe says. You can always add more, but you can’t un-sog a salad. (Tragic.)
- Corn shortcut: Frozen corn works great—just toss it in a hot skillet for a few minutes to get that “grilled” vibe.
- Blue cheese vs cheddar: Blue cheese is classic buffalo energy. Cheddar is “I want buffalo flavor but I’m not emotionally ready for blue cheese.”
- Make it less spicy: Use a milder buffalo sauce and add a little extra honey. You’ll still get flavor without the forehead sweat.
A Little Story From My Kitchen
This Chopped Buffalo Chicken Skewer Salad is one of those meals I started making during a week where my to-do list felt like it had its own zip code. I needed something fast but satisfying—something that didn’t require me to babysit a pot while answering emails and hunting for the missing left shoe.
The skewers felt fun (because we all deserve fun dinner), and the salad part made me feel like I was making a “good choice”… even though bacon and blue cheese were absolutely invited to the party. Balance, right?
FAQs About Chopped Buffalo Chicken Skewer Salad
Can I make Chopped Buffalo Chicken Skewer Salad without a grill?
Yes! Use a grill pan or a regular skillet over medium-high heat. Cook the chicken pieces (skewered or not) until browned and cooked through, about the same timing.
Can I use chicken thighs instead of breasts?
Totally. Chicken thighs stay extra juicy and are very forgiving if you get distracted (which… same).
How do I store leftovers?
Store components separately if possible:
- Greens in one container
- Chicken in another
- Dressing in a jar
- Toppings like bacon/avocado separate if you can
If it’s already mixed, it’ll still taste good the next day—just slightly less crisp.
Can I prep this ahead for meal prep lunches?
Yes! Grill the chicken and make the dressing up to 3–4 days ahead. Then assemble bowls as needed. Keep avocado whole until serving so it stays pretty (and not sad-brown).
What can I substitute for peperoncini?
Try pickled red onions, banana peppers, or even chopped cucumbers for crunch. You want something tangy to balance the buffalo sauce.
Let’s Eat!
If you need a meal that feels bold, comforting, and actually satisfying, this Chopped Buffalo Chicken Skewer Salad checks every box. It’s spicy-sweet, loaded with texture, and the creamy jalapeño-herb dressing pulls everything together like the friend who shows up with coffee when you’re barely functioning.
Make it once, and I promise you’ll start craving this Chopped Buffalo Chicken Skewer Salad the way you crave takeout—except you’ll feel way more accomplished afterward. Enjoy!
Keep the Buffalo Love Going (More Yummy Ideas!)
- Craving more buffalo-style comfort? Try these Buffalo Chicken Bowls for the same bold flavor in an easy, cozy bowl situation.
- If you loved the corn + creamy vibes in this salad, you’ll go wild for Street Corn Chicken Bowl—it’s like summer in a bowl (minus the bugs).
- Want another chopped, scoopable, “meal-salad” moment? This Famous La Scala Chopped Salad Recipe is a total crowd-pleaser and perfect for lunch prep.
- If you’re into the creamy, tangy, herby dressing energy, save this Cilantro Lime Crema for tacos, bowls, salads… or straight off the spoon (no judgment here).
If you made this Chopped Buffalo Chicken Skewer Salad, I’d love to hear what you think—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ below. It helps other readers (and makes my day)!
Chopped Buffalo Chicken Skewer Salad
- Total Time: 32 minutes
- Yield: 6 servings 1x
Description
This Chopped Buffalo Chicken Skewer Salad is bold, fresh, and packed with flavor. Juicy grilled buffalo chicken skewers are layered over crisp lettuce, creamy avocado, sweet corn, crispy bacon, tangy blue cheese, and a creamy herb jalapeño dressing. Perfect for weeknight dinners, meal prep lunches, or when you’re craving something spicy yet satisfying.
Ingredients
For the Salad:
- 2/3 cup buffalo sauce (or hot sauce)
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 2 pounds chicken breasts, cut into cubes
- 1 tablespoon seasoned salt
- 6 cups shredded lettuce
- 1/3 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, sliced
- 1 cup grilled corn kernels (about 2 ears)
- 1/4 cup chopped peperoncini
- 1 cup crumbled blue cheese or cubed cheddar
- 6 strips cooked bacon, crumbled
- 1 avocado, chopped
For the Dressing:
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayonnaise
- 1/2 cup pickled jalapeños
- 1/3 cup fresh cilantro
- 3 tablespoons fresh basil
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- In a small bowl, mix the buffalo sauce and honey until combined.
- In a large bowl, toss the chicken cubes with olive oil, seasoned salt, and black pepper. Add 1/4 cup of the honey buffalo sauce and toss to coat.
- Thread the chicken onto skewers.
- Preheat a grill, grill pan, or skillet over medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally, until lightly charred and fully cooked.
- While the chicken cooks, prepare the dressing. Add all dressing ingredients to a blender and blend until smooth and creamy. Taste and adjust seasoning if needed.
- In a large bowl, toss the lettuce, cilantro, cherry tomatoes, corn, and peperoncini with half of the dressing.
- Arrange the grilled chicken skewers, cheese, bacon, and avocado over the salad.
- Drizzle with additional dressing and reserved honey buffalo sauce before serving.
Notes
- Chicken thighs can be substituted for extra juicy results.
- For less heat, use mild buffalo sauce and reduce jalapeños in the dressing.
- Store leftovers separately for best texture.
- Dressing can be made up to 4 days ahead and refrigerated.
- If you don’t have skewers, cook the chicken pieces directly in a skillet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 135 mg