Easy Lunch Idea: Spicy Garlic Chicken Buffalito Salad Recipe

We frequently have random salads for lunch and this Buffalo Wild Wings inspired salad holds all of the flavors of a Spicy Garlic Buffalito! This is a great lunch option to use up leftover grilled or baked chicken--I simply toss the cooked chicken with some warmed spicy garlic sauce and skip the broiler step. What is my recipe for Spicy Garlic Chicken Buffalito Salads? 

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Ingredients for our Spicy Garlic Chicken Buffalito-Inspired Salad

For the Chicken

1 lb Boneless Skinless Chicken Breast, Cut into Chunks or Tenders

1 tsp. Grated Parmesan Cheese

1/2 tsp. Ground Black Pepper

1 tsp. Garlic Powder

For the Spicy Garlic Sauce

1 c. Hot Sauce or Hot Wing Sauce

2 Tbsp. Grated Parmesan Cheese

2 tsp. Garlic Powder

For the Salad

8 c. Salad Greens

1 Medium Red Onion, sliced and chopped into slivers

1 Large Tomato, Sliced and chopped 

4 Tbsp. Shredded Parmesan Cheese 

Bleu Cheese Dressing or Ranch Dressing

2 Tbsp. Bleu Cheese Crumbles, Optional

2 Large Tortillas, warmed and cut into Bite-Sized Pieces 

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Instructions for our Spicy Garlic Chicken Buffalito-Inspired Salad

Cook the Chicken. I usually bake or broil the chicken breast tenders or use leftover grilled chicken for this salad. If baking, preheat the oven to 400°F. Season the chicken pieces with the pepper, garlic and grated Parmesan cheese. Lightly spray an oven/broiler-safe baking sheet with cooking spray or line with foil if desired, for easier clean up. Bake the chicken pieces for about 15 minutes. The chicken will not be completely cooked at this point, but will finish cooking under the broiler when you coat it with sauce, so do not remove it from the baking pan.

Prepare the Sauce. While the chicken is baking, add the hot sauce, grated Parmesan cheese and garlic powder to a small mixing bowl and stir vigorously to combine the ingredients.  

Broil & Sauce the Chicken. Switch from the oven to a low broiler heat. Brush the sauce liberally over the chicken and broil on low for three minutes. Turn the chicken pieces, brush on more sauce, and broil again for 2 minutes. Repeat this process until the sauce has been applied to the chicken pieces. Cut the chicken into bite sized pieces and set aside.

Build the salads. For each salad, use about 2 cups of salad greens and divide the red onion and tomato pieces as desired for each salad. Top the salad bases with chicken, shredded cheese, bleu cheese crumbles and tortilla pieces. Plan to use about 1/2 of one tortilla per  salad, so split the torn pieces into four portions. Divide the cooked chicken, shredded Parmesan cheese, and bleu cheese crumbles into four portions as well. 

Drizzle with Salad Dressing and Serve.