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For the Buffalo Chicken

  • 1.5 lbs. boneless, skinless chicken breasts (4 medium breasts)

  • 3 tablespoons unsalted butter, melted

  • 1/4 cup Frank’s Hot Sauce

  • 1 tablespoon maple syrup

  • salt and pepper, to taste

For the Salad

  • 1 medium cucumber, sliced into half-moons

  • 1 cup halved cherry tomatoes

  • 1 large apple, chopped

  • 4–6 heaping cups of romaine lettuce

  • 1/2 medium red onion, thinly sliced

  • 1/2 cup Greek Yogurt Blue Cheese Dressing (any store-bought is fine)


  1. First, preheat the grill to 400ºF – 425ºF.

  2. Then, prepare the buffalo chicken marinade by melting 3 tablespoons of butter. Then, mix in hot sauce and maple syrup.

  3. Season the chicken breast with salt and pepper and then place the chicken in a gallon-size bag. Pour the marinade on top and remove as much air from the bag as possible and seal. Let marinate in the fridge for 20-30 minutes.

  4. Once the grill has preheated. Spray it with nonstick cooking spray. Grill chicken for around 7-8 minutes over direct heat on each side. Coating it with any excess marinade before you flip.

  5. Once the chicken has reached an internal temperature of 165ºF and has nice grill marks, remove it from the grill. Let sit for 5 minutes before slicing.

  6. Make your salad by placing sliced chicken and all of your veggies on top of a bed of romaine lettuce. Then, drizzle on blue cheese dressing and serve immediately.


Method- if you’d rather cook your chicken without a grill feel free to follow our pan-seared chicken recipe or baked chicken breast method instead.

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