Quick Buffalo Chicken Bowls: Tangy & Hearty Meal (Print Version)
Whip up these quick Buffalo Chicken Bowls for a tangy, hearty, and satisfying meal. A simple weeknight dinner packed with flavor and a kick!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check sauce/dressing labels), Dairy-Free (omit blue cheese/ranch)
# Ingredients:
→ Main Components
01 -
3-4 cups cooked chicken, shredded (rotisserie, baked, or grilled)
02 -
½ - ¾ cup buffalo wing sauce (like Frank's RedHot)
→ Creamy Counterpoint
03 -
½ cup ranch or blue cheese dressing
→ Fresh Bowl Fillers
04 -
6 cups mixed greens or chopped romaine lettuce
05 -
1 cup cherry tomatoes, halved
06 -
¼ red onion, thinly sliced
07 -
1 large avocado, sliced or diced
→ Crunchy Finish
08 -
½ cup tortilla strips or croutons
# Instructions:
01 -
First things first, get that chicken ready. If you’re using a rotisserie chicken, shred it into bite-sized pieces. I usually pull it apart with two forks; it’s messy, but oh so satisfying. If you’ve got leftover cooked chicken, chop or shred it up. We’re aiming for about 3-4 cups here. Don’t worry too much about perfection; rustic is good! I always end up with little bits of chicken everywhere, but that's just part of the process, right?
02 -
Now for the fun part! In a medium bowl, combine your shredded chicken with the buffalo sauce. Start with about half a cup and add more if you like it extra saucy, like I do! Toss it all together until every piece of chicken is beautifully coated. You want it vibrant and glossy, not drowning. This is where I almost always add too much at first, then have to add more chicken, it's a cycle. Taste a little piece; it should be spicy but still flavorful, not just heat for heat's sake. Mmm, the smell is already getting me!
03 -
If your chicken is cold, quickly warm it up. I usually pop the sauced chicken into a skillet over medium heat for 3-5 minutes, just until it's heated through. This really helps the flavors meld and the sauce get nice and clingy. The kitchen starts smelling incredible at this point, that classic buffalo aroma filling the air – honestly, it's the best. Just don't let it cook too long, we're not trying to dry out our chicken!
04 -
Grab your serving bowls. Start by layering a generous bed of mixed greens in each. This is your fresh canvas! I love how the vibrant green contrasts with the fiery orange chicken. It’s like a little edible art project, but way less stressful than actual art. Make sure you have a good sturdy base, no one wants a collapsed bowl mid-meal, I’ve been there, it’s not pretty.
05 -
Now, arrange your warm buffalo chicken over the greens. Then, scatter those juicy cherry tomatoes, thinly sliced red onion, and creamy avocado slices around the bowl. Try to make it look appealing, but don't stress if it's a bit messy – it's homemade, after all! This is where I always add extra avocado because, well, avocado. The colors really pop here, it's such a feast for the eyes before you even take a bite.
06 -
Drizzle a good amount of ranch or blue cheese dressing over everything. Don't be shy! Finally, sprinkle with those crunchy tortilla strips or croutons. If you have some fresh cilantro or chopped green onions, a little sprinkle adds a nice fresh touch. Take a moment to admire your handiwork. These Buffalo Chicken Bowls are ready for their close-up, and more importantly, ready to be devoured!
# Notes:
01 -
Don't skimp on warming the chicken after saucing; it truly makes a difference in flavor integration.
02 -
A common mistake I made was adding too much sauce too soon; start small and add more to taste.
03 -
Adding avocado isn't just for looks; its creaminess is essential for balancing the buffalo kick.
# Equipment Needed:
01 -
Large skillet
02 -
mixing bowls
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 20-30g
Protein: 30-40g