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Buffalo Chicken Bean Salad Recipe

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4.2 from 4 reviews

This Buffalo Chicken Bean Salad is a vibrant and protein-packed dish perfect for a quick lunch or light dinner. Tender, Cajun-seasoned chicken is cooked on the stovetop, then mixed with hearty beans, fresh vegetables, and a tangy homemade buffalo dressing. Finished with a drizzle of ranch dressing, this salad delivers a satisfying combination of spicy, smoky, and refreshing flavors in just 30 minutes.

Ingredients

Chicken and Seasoning

  • 1 Tbsp Olive oil
  • 1 Pound Chicken tenderloins, cut into bite-sized pieces
  • 1 tsp No-salt Cajun seasoning
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Buffalo Dressing

  • 1/3 Cup Buffalo sauce
  • 2 Tbsp Olive oil
  • 2 Tbsp Fresh lemon juice
  • 1 Tbsp Honey
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Salad Ingredients

  • 1 15oz Can White beans, drained and rinsed
  • 1 15oz Can Chickpeas, drained and rinsed
  • 1 Cup Corn
  • 1/2 Red onion, chopped
  • 1 Cucumber, chopped
  • 1 Bell pepper, chopped
  • 1/4 Cup Pickled jalapenos, diced
  • 1/3 Cup Ranch dressing (for drizzling)

Instructions

  1. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes.
  2. Cool the Chicken: Remove the cooked chicken from the skillet and transfer to a large bowl. Allow to cool completely before mixing with other ingredients to prevent wilting and preserve texture.
  3. Make the Buffalo Dressing: Shake the buffalo sauce, 2 tablespoons olive oil, lemon juice, honey, garlic powder, salt, and black pepper together in a jar until well combined. Alternatively, whisk these ingredients in a small bowl until emulsified and smooth.
  4. Toss the Salad Ingredients: Add the drained and rinsed white beans, chickpeas, corn, chopped red onion, cucumber, bell pepper, and diced pickled jalapenos to the cooled chicken. Toss gently to combine.
  5. Add the Dressing: Pour the buffalo dressing over the chicken and bean mixture. Toss all ingredients together until the salad is evenly coated with the flavorful dressing.
  6. Adjust and Garnish: Taste the salad and adjust seasoning as needed with extra salt or pepper. Just before serving, drizzle with ranch dressing and garnish with sliced green onions if desired for an extra fresh touch.
  7. Serve: Serve the Buffalo Chicken Bean Salad on pita bread with extra ranch dressing or enjoy it as a dip alongside tortilla chips for a crowd-pleasing appetizer or snack.

Notes

  • Ensure the chicken is completely cooled before mixing with vegetables to maintain crispness.
  • If you prefer less heat, reduce the amount of buffalo sauce or omit the pickled jalapenos.
  • This salad can be made a few hours in advance and stored in the refrigerator, but add the ranch dressing just before serving to keep it fresh.
  • For a gluten-free option, serve without pita bread or with gluten-free chips.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://miracooking.com/buffalo-chicken-bean-salad-recipe/