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Alright guys, I have got a good one for you…Buffalo Chicken Quinoa Salad.
Seriously, this one is going to rock the blog world. Well….at least I think it should.
Anything involving Buffalo Sauce rocks. No questions.
Buffalo Chicken is a very much-loved food around here. Every time I make it for my Dad he say’s “You could sell this stuff. We need to open a restaurant devoted to all things Buffalo Chicken.” Really he say’s it every time…..and I love it!
After all, the reason I love cooking so much is seeing how people react to my food. It is the best when someone loves something! And I know something is good when I get my dad’s stamp of approval. Don’t get me wrong he will eat just about anything, but for him to say something is really good, means it is really good. He is kind of a toughy.
No joke, this is the best quinoa salad out there. I mean guys, it is Buffalo Chicken.
It’s healthy, quick and super simple. That right there is enough reason to make this. I added some broccoli and carrots for crunch and some blue cheese just cause well, blue cheese is delicious and in my opinion you can not do buffalo sauce without some blue cheese.
It’s just awesome. Perfect snack, lunch or dinner. I am kind of obsessed.
Really if you are out of quinoa you are going to want to go to the store. Now!
Cause I am pretty sure you need to ditch all other previous plans for dinner for tonight and make this. It is just too good not to make.
Ok…here’s how you do it….
First, the quinoa……..rinse and drain the quinoa. Add to the pot with water and bring to a boil. Cover and turn heat to low……Cook about 20 minutes until all water is absorbed. Remove from heat and fluff with fork!
The buffalo sauce dressing…..yuuummmmmm. In a small bowl, whisk olive oil, hot sauce, and seasoned salt. Set aside.
The chicken……Heat a medium sized skillet on medium-high heat. Add 1 T. olive oil and saute the broccoli for about 5 minutes. You want it a little soft, but still crisp. Remove from pan and set aside. Add the chicken to the same pan and cook for about 5 minutes until cooked through. Add 1/4 C. of the buffalo sauce dressing until the chicken absorbs most of it.
Assembling….When everything is ready, add the quinoa to a big bowl and toss in chicken, broccoli, carrots, shredded cabbage, and buffalo sauce dressing. Toss to combine the dressing and all the chicken and veggies. Mix in the blue cheese and half of the green onions. Toss again. Serve warm with extra blue cheese crumbles and green onions on top!! YUM!
Buffalo Chicken Quinoa Salad with Broccoli
Servings: 2 as a main
Calories Per Serving: 1207 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup quinoa
Buffalo Dressing
- 1/2 cup hot sauce I recommend Franks
- 1/3 cup olive oil
- 1 teaspoon seasoned salt
Salad
- 3/4 pound boneless skinless chicken breast cut into bite size pieces
- 1 cup broccoli florets
- 3/4 cup shredded carrots
- 3/4 cup shredded cabbage
- 1/2 cup blue cheese crumbles plus more for garnish
- 1 avocado, sliced
- 4 green onions chopped
Instructions
- Cook the quinoa according to package directions.
- Meanwhile, make the buffalo sauce dressing. In a medium bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
- Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce. Add the broccoli and cook 3-5 minutes or until the broccoli is tender. Remove from the heat.
- In a large salad bowl, toss together the cooked quinoa, chicken, broccoli, carrots, shredded cabbage, and as much of the dressing as desired. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles, the remaining green onions, and avocado.
Seriously, go make this now. You’ll be so happy your did!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
I’ve made a version of this for years but of course knew it would be better with a little half baked harvest touch. I used a bag of broccoli slaw and just cooked the whole thing. Everything was delicious 🤤
Hey there! Thanks so much for trying out the recipe! I’m sooo glad you loved it! xT
So good! To make it extra easy I used a rotisserie chicken and a bag of raw shredded slaw (carrots broccoli cabbage). Added some cilantro and a squeeze of lime. Quick and delicious!
Hey Molly,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I have been making this for a few years now. I love it hot for a dinner and then the leftovers cold! It’s always a hit at potlucks too!
Hi Patty,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
I used of this recipe the quinoa, chicken, green onions, cabbage, olive oil, hot sauce, and carrots and this was delicious! I didn’t have broccoli or cheese, but it was so good even without it! Thank you!
Hey Shay,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
I made this recipe for dinner tonight. Thank you! It was soo good! My husband and I both had a big bowl, and had to talk ourselves out of going back for seconds. The best part might the leftovers I get for lunch tomorrow.
Love that this turned out so well for you! Thank you Julie! xTieghan
My mom makes this, and it’s SO GOOD! I’m gunna try and make it for dinner tomorrow!
Love that!! I hope this recipe turns out amazing for you! xTieghan