Blue Cheese Buffalo Chicken Salad

Gluten-free fried chicken nuggets are tossed in Buffalo sauce and served with goat milk blue cheese dressing and crumbles in this delicious Buffalo chicken salad.

Gluten-Free Fried Chicken Tossed in Buffalo Sauce on a Salad with Goat Milk Blue Cheese Dressing

Blue Cheese Buffalo Chicken Salad

I absolutely adore Buffalo sauce. One of the first recipes I posted on this blog was a gluten-free buffalo chicken salad recipe using the Buffalo sauce as the dressing.

It is super simple to make using a gluten-free hot sauce like Franks RedHot and melted ghee. We keep a huge bottle in the fridge and literally put it on everything!

And since discovering the selection of goat cheeses at Central Market, there are so many new recipe adaptions we can make. I was so excited about this goat milk blue cheese that the first thing I made was a wedge salad.

Gluten-Free Wedge Salad Made with Goat Milk Blue Cheese

The next thing on my list, was to make this Buffalo chicken salad with a blue cheese dressing.

Hook's Cheese Company Goat Milk Blue Cheese & Montchevre Bucheron Soft Ripened Goat Cheese

Goat Cheese

First, let’s talk about the cheese. I’m so excited to be able to eat cheese and yogurt again. As long as it is made with goat milk, it is mush easier for me to digest.

I’m in love with this Bucheron, which was actually the first French goat cheese imported to the US. Creamy in the center with a delicious edible rind. Love it!

But we are using this incredibly delicious goat milk blue cheese in the recipe. It is the Barneveld Blue from Hook’s Cheese Company who are world champion cheese makers in Wisconsin. You can tell – it is probably the best blue cheese I’ve ever tried!

We are going to make a salad dressing with the blue cheese, goat milk yogurt, a little lemon juice and a splash of Worcestershire sauce (Lea & Perrins is gluten-free). Then crumble the rest onto the salad.

Vegetables for the Buffalo Chicken Salad - celery, mini bell peppers, carrots, tomatoes, green onions and cucumbers

Prepping the Salad

For the salad, you could use any type of vegetables you’d like. But I thought what do you usually eat with Buffalo wings and blue cheese dip?

Celery and carrots for sure. And a few other veggies we usually have on hand like green onions, Persian cucumbers, tomatoes and sweet mini bell peppers.

We try to buy organic when we can to reduce the amount of pesticides in our produce.

Gluten-Free Fried Chicken Tossed in Buffalo Sauce, Salad with veggies and blue cheese, and Goat Milk Blue Cheese Dressing

We used an organic air-chilled skinless boneless chicken breast to make the fried chicken nuggets. I brined large pieces of chicken in seasoned salt – the exact way we make these fried chicken tenders.

Then we cut them into smaller pieces, dip in gluten-free all purpose flour (Bob’s Red Mill bean blend) and fry them for a few minutes in coconut and olive oil.

Let them cool a bit before tossing into the Buffalo sauce so the breading doesn’t come off. Assemble the salad, pour on your dressing and pile on the Buffalo chicken nuggets. Enjoy!

Gluten-Free Fried Chicken Tossed in Buffalo Sauce on a Salad with Goat Milk Blue Cheese Dressing

Want More Recipes Like this Blue Cheese Buffalo Chicken Salad?

Gluten-Free Blue Cheese Buffalo Chicken Salad

Gluten-free fried chicken nuggets are tossed in Buffalo sauce and served with goat milk blue cheese dressing and crumbles in this delicious Buffalo chicken salad.

Course Main Course, Salad
Cuisine American
Keyword blue cheese goat cheese salad dressing, buffalo chicken salad
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 3
Author Deana Larkin Evans


GF Buffalo Sauce

  • 2 tbsp ghee
  • 4 tbsp GF hot sauce, at room temperature (like Franks RedHot)
  • 1/8 tsp garlic powder
  • 1/4 tsp GF Worcestershire sauce (Lea & Perrins)

Blue Cheese Dressing

  • 3/4 cup goat milk yogurt
  • 1.5 oz goat milk blue cheese
  • splash of GF Worcestershire sauce
  • 1/2 tsp lemon juice
  • salt to taste

Buffalo Chicken Tenders

  • 1 large skinless bonelss chicken breast, cut into bite size pieces
  • 1 tsp seasoned salt
  • 2 cups cold filtered water
  • 1 cup GF all purpose flour (like Bob's Red Mill)

Buffalo Chicken Salad

  • lettuce
  • celery
  • carrots
  • green onions
  • Persian cucumbers
  • specialty tomatoes
  • sweet mini bell peppers


  1. First, brine the chicken. Add the water and seasoned salt to a medium sized bowl. Add in the chicken pieces and place in the fridge for about two hours.

  2. When ready to fry the chicken, place the GF flour in a small bowl. Cut the chicken into smaller pieces and dip into the flour. Heat coconut oil and olive oil in a skillet and fry the chicken pieces – about 5 minutes. Place on a paper towel covered plate and let cool.

  3. To make the blue cheese dressing, add the yogurt, blue cheese, lemon juice, Worcestershire sauce and a pinch of salt to a small blender or mini-prep. Pulse a few times until well blended. Adjust salt to taste.

  4. To make the Buffalo sauce, melt the ghee in the microwave in a small bowl. Whisk in the hot sauce, garlic powder and Worcestershire sauce. Toss the fried chicken nuggets in the Buffalo sauce.

  5. Assemble the salad. Wash all your vegetables and cut into bite size pieces. Pour on the dressing. Add the Buffalo sauce chicken nuggets. Crumble some blue cheese on top. Enjoy!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.