Let Me Tell You About This Salad

Okay, real talk—this “Chopped Honey Buffalo Chicken Skewer Salad” has saved my bacon at least a dozen times. It started as a way to use up leftover chicken, but one day I got a little heavy-handed with the buffalo sauce and, well, the rest is history. Now I bust this out anytime I want a meal that feels a little fun and different but doesn’t have me in the kitchen all night (though, I’ll admit, once the smoke alarm went off because I was “multi-tasking” and forgot about the skewers—oops). Anyway, if you like a salad with a bit of kick and aren’t afraid of messy hands, I think you’ll get a kick out of this one. And for what it’s worth, my neighbor once said it looked like a restaurant salad—which is high praise coming form her since she’s picky as anything.

Why You’ll Love This – Honest Truth

I make this when I’m craving something that’s not just lettuce. My family goes mad for this because it reminds them of those fun summer cookouts, except we don’t have to deal with flies or that uncle who always burns the burgers. Actually, I love that I can crank up (or dial down) the heat; last time I made it, my brother-in-law complained it was “dangerously spicy,” but hey, that’s his problem. If I’m in a rush, sometimes I just do the chicken in a skillet and skip the skewers. Not as dramatic, but gets dinner on the table (with fewer sighs from my teenager who hates waiting).

Ingredients (Sub in What You’ve Got!)

2 boneless skinless chicken breasts (or honestly, thighs work great too—juicier, if you ask me, and my gran swore by them)
2 tbsp honey (sometimes I use maple syrup when I run out. Shh!)
3 tbsp buffalo sauce—Frank’s is standard, but, really, use whatever spicy thing you’ve got
1.5 tbsp olive oil (purely for sticking, but any veggie oil works in a pinch)
1/2 tsp garlic powder, or you can crush a real clove if you’re feeling fresh
Big pinch salt and a little black pepper
1 big head romaine lettuce, chopped (but I’ve swapped in kale or mixed greens if that’s what I have)
1/2 cup cherry tomatoes, halved (regular tomatoes diced up are fine—no need to be fancy)
1/4 cup crumbled blue cheese (I know, not everyone loves blue cheese; feta’s totally yummy too!)
1/4 red onion, thinly sliced (or skip it, if onions send you running)
Handful of thinly sliced celery (because, buffalo chicken vibes)
Optional: Ranch or blue cheese dressing (sometimes I just use leftover yogurt thinned with lemon juice)
Wooden skewers (if grilling; otherwise, skip ‘em)

How I Actually Get This on the Table (Step by Troublesome Step)

If you’re using wooden skewers, I usually remember to soak them in water for 15–20 minutes. Unless I forget… then I char a couple. No big deal.
Cube your chicken into bite-sized pieces—not too tiny or they’ll dry out. I can never get them perfectly uniform, and nothing bad has happened yet.
In a bowl, toss your chicken pieces with olive oil, buffalo sauce, honey, garlic powder, salt, and pepper. Use your hands if you like living dangerously (just wash up after). Sometimes I add a teaspoon of vinegar if I want a bit of sharpness, but that’s optional.
Thread the gloppy chicken pieces on to the soaked skewers. Maybe don’t pack them super tight—that’s how you get soggy spots. Learned that the hard way.
You can grill these on medium-high heat, about 3-4 minutes per side (I sneak a peek and sometimes—okay, often—flip too soon). No grill? Oven’s your friend. Broil for about 8-10 minutes, flipping halfway. They should be a little charred but barely pink inside. That’s where I’m notorious for cutting into one, just in case.
Chop your lettuce, toss in a handful of tomatoes, scatter the onions and celery, and give everything a good mix right in the biggest bowl you’ve got (a mixing bowl is fine, no need for anything fancy; actually, I once used a washed-out roasting pan when all my bowls were dirty. Worked!).
When the chicken is done, let it cool like, a minute (unless you like hot salad, which is admittedly not my thing), then slide it off the skewers and chop again if needed. Into the salad it goes!
Crumble blue cheese/feta/yogurt over top, drizzle with dressing (or just some olive oil and a squeeze of lemon if you’re feeling extra fresh).
Toss (gently, unless you like salad on your floor). Taste to see if it needs salt or more sauce. This is often where I sneak bites. Like, who’s gonna stop me?

Notes—Stuff I Figured Out the Hard Way

Double the sauce if you like things extra sticky, or if your chicken always seems to come out a bit dry.
The salad part is super forgiving—my kid once threw in some corn and it was honestly great. Peppers, too. Just toss in what’s around.
If you forget to buy lettuce, make it a warm rice bowl. Turns out pretty decent—unexpected, but not the worst dinner I’ve cobbled together.

If You Wanna Mix It Up (Or Ruin It, Like I Did Once)

Switch up the sauce: Barbecue and honey is also fun, though more sweet than spicy.
No chicken? Actually, shrimp works! Haven’t tried tofu yet, though I bet it would need a bit more oomph from the marinade.
I once tried adding apples. Don’t. Didn’t vibe. Like, that was a weirdly sweet crunch I couldn’t get past.

What You Need—but Don’t Panic if You Don’t Have Everything

Grill or oven (I’ve even used my old George Foreman in a pinch. Not perfect, but got the job done!)
Mixing bowl (actual salad bowl not required—bigger is better)
Chopping knife (I’ve used scissors for the lettuce in a hurry, actually. Kids thought it was hilarious)
Wooden skewers (but if you skip them, just spread chicken cubes on a baking tray. Not quite the same, but life’s too short for perfection)

Chopped Honey Buffalo Chicken Skewer Salad

How to Store (Though, Like I Said, Good Luck Getting Leftovers)

If, somehow, you have leftovers: toss the chicken in a separate container from the salad stuff to keep it from getting soggy. Stores fine in the fridge for a day or so, maybe two if you’re lucky. And if you don’t mind a little wilt, it’s still tasty the next afternoon. Actually, I think the flavors get a little better the next day; my husband disagrees, but what does he know?

How We Usually Serve This (Sunday Tradition and More)

Sometimes I toss everything, sometimes I make “salad bowls” with the toppings arranged just-so (usually when company’s coming). My daughter loves it with crunchy croutons on top—actually, that’s not a bad idea for soaking up extra dressing. Or, if it’s just us, family style in a big bowl and let everyone dig in with tongs (and sometimes, let’s be honest, with their fingers).

Pro Tips—Learned the Hard Way

Don’t try to rush the marinade; I did once and the chicken was bland. Ten minutes minimum; half an hour’s better if you can swing it.
If you pile chicken too high on the skewer, it just ends up half-raw and half-burned. Spread it out a bit so it cooks even. Trust me.
If you want pretty grill marks, don’t move the skewers for the first couple minutes. I know, patience is not my strong suit either.

FAQ—Stuff People Actually Ask Me

Can I make this ahead? Absolutely, but I’d keep the chicken and salad parts separate so nothing gets gross and limp. Dress it just before eating—it only takes a sec.

What’s the best buffalo sauce? Oh, this one always gets people riled up. I usually grab Frank’s but if you’ve got a local favorite, go wild. Once I had to use leftover taco sauce and it… sort of worked. Not classic, but hey, use what’s at hand!

Any kid-friendly tricks? You can totally go light on the sauce, or just skip the spice on a couple skewers. My youngest dips hers in ketchup and I just look the other way. Whatever gets ‘em to eat veggies, right?

Do I really need to use skewers? I like ’em for the fun factor (and let’s face it, fewer sticky fingers), but if you’re short on time or patience just roast the chicken chunks on a tray. Works totally fine.

Can this go over rice or in a wrap? Oh, 100%. In fact, last week I stuffed leftovers into wraps with a bit of slaw. Kinda genius if I do say so myself.

And that’s about it. Now if you’ll excuse me, I probably need to go scrub buffalo sauce off my counter (again).

Chopped Honey Buffalo Chicken Skewer Salad