Zucchini Buffalo Chicken Salad

(from castro15’s recipe box)

Categories: Salad


  • 8 ounces blue cheese
  • 1/4 cup milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds zucchini (about 4 medium), spiralized
  • 2 poached boneless, skinless chicken breasts, cut into large cubes (see Recipe Notes)
  • 2/3 cup shredded carrots (optional)
  • 1 cup Buffalo stovetop croutons (see Recipe Notes)
  • 1/4 cup finely chopped fresh chives


  1. Place the blue cheese, milk, and olive oil in a blender and process until smooth. Stir in the black pepper; set aside.
  2. Divide the spiralized zucchini into 4 bowls, then divide the chicken and carrots over the zucchini.

  3. When ready to serve, divide the croutons over the bowls, drizzle with the dressing, and garnish with the chives.

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