High Protein
Buffalo Chicken Chopped Salad with Pita Chips is for the days when buffalo chicken sounds good, but you still want something fresh and crunchy.
It’s made with chopped romaine or iceberg lettuce, cooked chicken breast, celery, carrots, green onions, blue cheese crumbles, and a creamy buffalo ranch dressing that ties everything together.
This scoopable salad one has the same bold buffalo flavor you’d expect from game day food, but it lands more like a full lunch or dinner salad.
The pita chips give it that scoopable, crunchy side that makes a chopped salad feel more fun and less like something you’re forcing yourself to eat.
It’s also a great way to use cooked chicken you already have in the fridge. Rotisserie chicken works too, which makes the whole thing feel more doable on a busy day.
Serve it right away when the lettuce is crisp and the pita chips still have that fresh crunch.
A large mixing bowl and baking sheet work well for this recipe.
Why You’ll Love This Buffalo Chicken Chopped Salad with Pita Chips
It Has 29 Grams of Protein
The chicken breast gives this salad 29 grams of protein per serving, which makes it more filling than a plain side salad.
It Has Buffalo Chicken Flavor
Buffalo wing sauce, ranch dressing, Greek yogurt, lemon juice, garlic powder, and black pepper make the dressing creamy with a little heat.
It Uses Common Ingredients
You’ll need lettuce, cooked chicken, celery, carrots, green onions, blue cheese, ranch dressing, buffalo sauce, and pita bread.
It Works for Lunch or Dinner
This salad is hearty enough for a main course, especially with the chicken, blue cheese, and pita chips.
It Has Crunch
The celery, carrots, lettuce, and pita chips add texture, so every bite has more going on.
Ingredient Substitutions
Romaine or Iceberg Lettuce
Use either romaine or iceberg lettuce. Romaine gives the salad a little more structure, while iceberg gives it more crunch.
Cooked Chicken Breast
Use shredded rotisserie chicken, grilled chicken, or leftover baked chicken breast.
Blue Cheese Crumbles
Use reduced-fat shredded cheddar, Monterey Jack, or feta if you don’t want blue cheese.
Buffalo Wing Sauce
Use mild buffalo sauce if you want less heat.
Light Ranch Dressing
Use regular ranch dressing if that’s what you have.
Plain Nonfat Greek Yogurt
Use plain low-fat Greek yogurt or light sour cream.
Pita Chips
Use tortilla scoops, celery sticks, pretzel crisps, or rye chips.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Buffalo Chicken Chopped Salad with Pita Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine or iceberg lettuce finely chopped
- 2 cups cooked chicken breast shredded or diced
- ¾ cup celery finely chopped
- ¾ cup carrots finely chopped
- ¼ cup sliced green onions
- ⅓ cup reduced-fat blue cheese crumbles
For the Buffalo Ranch Dressing:
- ¼ cup light ranch dressing
- 2 tablespoon buffalo wing sauce
- 2 tablespoon plain nonfat greek yogurt
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
For the Pita Chips:
- 2 large pita breads
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
For the Pita Chips:
- Preheat the oven to 375 degrees F.
- Place the pita breads on a cutting board. Cut around the outer edge of each pita bread to separate the top and bottom layers.
- Cut the 4 thin pita circles into triangles and place on a baking sheet in a single layer.
- Brush the pita triangles lightly with olive oil. Sprinkle the pita triangles with garlic powder and salt.
- Bake for 5 to 7 minutes, or until lightly toasted and crisp around the edges. Remove the baking sheet from the oven, set aside to cool slightly.
For the Salad:
- In a small bowl, add ranch dressing, buffalo wing sauce, Greek yogurt, lemon juice, garlic powder, and black pepper. Stir until smooth.
- In a large mixing bowl, add the chopped lettuce, chicken, celery, carrots, green onions, and blue cheese crumbles.
- Pour the buffalo ranch dressing over the salad. Toss until the salad is evenly coated.
- Serve right away with pita chips, celery sticks, or tortilla scoops.
Notes
Tips and Tricks
Chop the lettuce small – Finely chopped lettuce makes the salad easier to scoop with pita chips. Use dry lettuce – Wet lettuce can thin the dressing and make the salad soggy. Add dressing right before serving – Toss the salad with dressing right before serving to keep the lettuce crisp. Adjust the heat – Use more or less buffalo sauce based on how spicy you want the dressing. Use cooked chicken that is chilled or room temperature – Hot chicken can soften the lettuce too much.Storing
Store the salad without dressing – Place the chopped lettuce, chicken, celery, carrots, green onions, and blue cheese in an airtight container. Refrigerate for up to 3 days. Store the dressing separately – Place the buffalo ranch dressing in a covered container. Refrigerate for up to 4 days. Stir before using. Store the pita chips separately – Place cooled pita chips in an airtight container at room temperature for up to 2 days. Do not store the fully dressed salad for long – Once the dressing is added, the lettuce will soften. Serve the dressed salad right away for the best texture.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May Also Like
