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Chopped Honey Buffalo Chicken Skewer Salad Recipe
Ash Tyrrell

Chopped Honey Buffalo Chicken Skewer Salad Recipe

I just made this Chopped Honey Buffalo Chicken Skewer Salad, and it turned out incredible. The combination of sweet honey, spicy buffalo sauce, and creamy dressing makes every bite exciting. I loved how fresh and colorful it looked in the bowl. When I served it, everyone asked for seconds.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2/3 cup buffalo sauce – gives the salad its signature spicy flavor.
  • 1/4 cup honey – balances the heat with natural sweetness.
  • 2 tablespoons extra-virgin olive oil – keeps the chicken juicy and flavorful.
  • 2 pounds chicken breasts cut into cubes – lean protein perfect for grilling.
  • 1 tablespoon seasoned salt – enhances overall flavor.
  • 6 cups shredded lettuce – crisp base for the salad.
  • 1/3 cup fresh cilantro chopped – adds brightness.
  • 1 cup cherry tomatoes sliced – provides juicy freshness.
  • 1 cup grilled corn kernels – brings smoky sweetness.
  • 1/4 cup chopped peperoncini – adds tangy heat.
  • 1 cup crumbled blue cheese or cubed cheddar – creamy and bold.
  • 6 strips cooked bacon crumbled – adds crunch and salty depth.
  • 1 avocado chopped – provides creamy richness.
  • 1/2 cup sour cream or plain Greek yogurt – creamy base.
  • 1/3 cup mayonnaise – adds smooth texture.
  • 1/2 cup pickled jalapeños – gives spicy flavor.
  • 1/3 cup fresh cilantro – fresh herbal note.
  • 3 tablespoons fresh basil – adds sweetness and aroma.
  • 2 tablespoons fresh dill – enhances freshness.
  • 1 teaspoon garlic powder – deep savory flavor.
  • Kosher salt and black pepper – adjust to taste.

Method
 

  1. Start by mixing buffalo sauce and honey in a bowl. This creates a sweet-spicy glaze that coats the chicken beautifully. Set aside a portion for drizzling later. The balance of flavors is key to this recipe.
  2. Toss the cubed chicken with olive oil and seasoned salt. Thread the pieces onto skewers. Grill until fully cooked and slightly charred, brushing with the honey buffalo mixture while cooking.
  3. Combine sour cream or yogurt, mayonnaise, pickled jalapeños, herbs, garlic powder, salt, and pepper in a blender. Blend until smooth and creamy. Chill the dressing briefly to allow flavors to develop.
  4. In a large bowl, combine lettuce, tomatoes, corn, cilantro, and peperoncini. Toss with some dressing. Top with grilled chicken skewers, cheese, bacon, and avocado. Drizzle with extra sauce before serving.

Notes

  • I like to grill extra chicken so I have leftovers for lunch.
  • I let the dressing sit in the fridge for at least 15 minutes for better flavor.
  • I always taste the buffalo sauce before using it, since some brands are spicier.
  • I chop all ingredients small so every bite includes a mix of flavors.
  • I serve it immediately after assembling for the freshest texture.