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Alright guys, I have got a good one for you…Buffalo Chicken Quinoa Salad.

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 Quinoa Salad

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.

Buffalo Chicken Quinoa Salad

No joke, this is the best quinoa salad out there. I mean guys, it is Buffalo Chicken.

Buffalo Chicken Quinoa Salad

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.

Buffalo Chicken Quinoa Salad

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

Buffalo Chicken Quinoa Salad with Broccoli

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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

Salad

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. 
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Buffalo Chicken Quinoa Salad

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

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Comments

  1. 5 stars
    My husband and I love this recipe. We are coming up on seven years of marriage next week and I have been making this for him they whole time. I’m making it again today in honor of our anniversary. I use your recipe as a guide and just dig it so much. We use WAY more veggies, (1 head green cabbage, 1/2 head red cabbage, about 4 cups of broccoli florets chopped small, etc.) It makes such a large batch I have to mix it in a garbage bag! I don’t cook the broccoli, but chop it small and mix everything together while warm. The residual heat plus the oil and vinegar in the franks tenderizes everything. It’s terrific at any temperature so we love to take it on trips. Also this is one of those recipes that keeps getting better over a few days. Thanks for giving us one of our favorites!

    1. Hi Kate! Congratulations to the two of you! That is so special! Also, so amazing you both have been loving this recipe and I hope you continue to! Stay well! xTieghan

    1. HI Amy! This reheats wonderfully and I make it as a lunch salad for meal prep very often. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. I was looking at your buffalo chicken green goddess dressing recipe (7/29/19) and I have Crohn’s disease so I am unable to eat salads. When I found this recipe I thought I could make it work for both my husband and myself. We love chicken and we both like franks red hot sauce. Thank you for making a healthy recipe that is low fiber and full of flavor. I’ll have to go light on the buffalo sauce, but my husband loves spicy flavorful food. Thank you!

    1. I am so glad you loved this salad and it worked great for you Kathryn! Thank you so much! xTieghan

  3. 5 stars
    Great recipe Tieghan! I especially loved cooking the chicken in the slow cooker and having lots of shredded chicken leftover! This was something the whole family loved

  4. 5 stars
    This is one of our favorite quick and easy recipes! I usually get a rotisserie chicken instead of chicken breasts as it’s easier and the meat is way more tender. I’ve learned to cook the broccoli and chicken separately, though, since the rotisserie chicken can dry out if cooked too long. I also sub out feta instead of bleu cheese. I had to review as we’ve been making it for years and I realized I’d never thanked you for such a great go-to 🙂

  5. This sounds delicious! I need to make a dish to make ahead of time and freeze- do you think this would freeze and thaw well and still be good? Can’t wait to try it! Thanks!

    1. HI! Yes, you can freeze and thaw this overnight in the fridge. That works really well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  6. 5 stars
    Made this last night. It was SO good and so easy! Great flavor…it was actually a little on the spicy side for me so I drizzled some ranch dressing. Tasty! Adjustments I made: I didnt mix the sauce with everything as quinoa tends to soak up the sauce; topped with celery for a little crunch, swapped in feta. Yum yum! I will definitely be making again.

  7. 5 stars
    We make this every couple weeks. Very easy and so good! Extra easy when I buy the bag of broccoli slaw mix for the veggies!

    1. Thank you so much Christy! I am so glad you liked this and hope you love other recipes as well!

  8. 5 stars
    I just made this meal for me and some friends the other night. i didn’t measure exactly but “doubled it” a tad, and with the sauce I didn’t double the oil and it still turned out delicious!!!! such a quick throw together.

  9. Amazing – what a creative and delicious quinoa bowl! I cut the quinoa in half to get the right quinoa/non-quinoa ratio for me. It Works well for leftovers if you keep in 3 separate containers – 1) The quinoa/chicken/broccoli mix, 2) the cabbage/carrot/cheese mix, 3) the buffalo sauce.

    1. I have not, but I am sure it would work great! Just thaw overnight in the fridge and then warm before eating. Let me know if you have questions. Thank you! 🙂