Buffalo Chicken Leg Salad Recipe is Better Than Wings!
Our 3-ingredient marinade doubles as a glaze for juicy chicken that’s even tastier topped with bacon
I love Buffalo chicken, including chicken wings. But the classic appetizer, while totally delicious, can be a little messy. So we put a neat twist on the classic finger food with our Buffalo chicken leg salad recipe.
You still get the same great taste, just without all the extra napkins. And because we use chicken legs, there’s more goodness to enjoy! We marinate the chicken legs in the Buffalo sauce for two to four hours, to really soak up all the yumminess. Then we grill them until they’re juicy, tender and easy to cut off the bone. Once the chicken is done, we place it on a bed of lettuce and the add scallions, bacon and blue cheese (or Ranch!) dressing. It makes a spicy yet cool and crispy salad you can’t help but devour. And it’s so easy to prepare. Watch our video to be inspired by the simplicity and then give it a try!
And if you still can’t get enough Buffalo flavor, check out these air-fryer Buffalo chicken egg rolls.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ cup hot sauce, such as Frank’s Red Hot
- ¼ cup honey
- 3 Tbs. butter, melted
- 4 chicken leg quarters
- 1 tsp. garlic powder
- ¼ tsp. celery salt
- 4 slices bacon
- 1 small head iceberg lettuce, cut into wedges
- 2 scallions, sliced
- â…“ cup blue cheese salad dressing
Instructions
PrintIn bowl, combine hot sauce, honey and butter. Rub chicken with garlic powder and celery salt. Transfer to large plastic storage bag; add ½ cup sauce mixture. Reserve remaining mixture. Seal bag; toss to coat chicken. Chill 2–4 hrs.
Coat nonstick skillet with cooking spray; heat over medium-high heat. Add bacon; cook, flipping, until crisp, 6–8 min. Drain on paper towels. Let cool; chop.
Prepare grill for medium direct- and indirect-heat cooking. Remove chicken from marinade; discard marinade. Grill chicken over direct heat, skin side down, until browned, 5 min.; flip. Move to indirect heat. Cover; cook until no longer pink, 50 min., brushing with remaining sauce mixture during last 15 min. of grilling.Â
Place lettuce on platter. Top with chicken, bacon and scallions. Serve with dressing.
Nutrition
- Calories: 470
- Fat: 31 gram
- Saturated Fat: 11 gram
- Protein: 32 gram
- Carbohydrate: 15 gram
- Fiber: 0 gram
- Cholesterol: 195 mg
- Sugar: 13 gram
- Sodium: 1,350 mg
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