Looking for a flavorful, nutritious meal that’s quick to prepare and budget-friendly? This Southwest Buffalo Chicken Salad is a winning combination of spicy, tangy, and fresh flavors. Using affordable ingredients from Aldi, this recipe is perfect for lunch, dinner, or even meal prep. Packed with protein, fresh veggies, and a kick of buffalo sauce, it’s a salad that’s anything but boring. Let’s dive into the recipe!
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Ingredients
Serves2
- 1/2 pound fresh chicken tenderloins
- 1 bag of Aldi’s Southwest Chopped Salad Kit
- approx 1 tablespoon of avocado oil
- 1/2 cup of corn
- 2-4 green onions
- 1-2 tablespoons Burman’s Hot Sauce
- 1 avocado
- Blue cheese salad dressing
Great options if you’d like to order buffalo sauce
Buffalo & Hot Sauce Linked Here
- Moore’s 2 pack buffalo wing sauce
- Truff Buffalo Sauce
- Tabasco Medium Heat Buffalo Sauce
- Buffalo Wild Wings Medium Buffalo Sauce
- Yellow Bird Sriracha Hot Sauce
- Franks Red Hot Wings Sauce
- Freelance Buffalo Sauce
- Primal Kitchen Avocado Buffalo Sauce
- Yo Mama’s Sugar Free Buffalo Sauce
- 365 Organic Buffalo Sauce
Instructions
- Prepare the Chicken:
- Preheat a skillet over medium heat. Season chicken tenderloins with salt and pepper and spray with avocado oil or put about a tablespoon of avocado oil in your pan.
- Cook the chicken for 3-5 minutes on each side, or until fully cooked and no longer pink in the center.
- Prepare the Corn, Onions and Avocado:
- You can use fresh, canned or frozen corn – I used frozen and just thawed it in water for a few minutes.
- Cut up onions and slice avocado – use half an avocado for each serving.
- Make the Southwest Buffalo Dressing:
- Squeeze the dressing packet into a small bowl.
- Add your desired amount of hot sauce and mix. I used about a 1/2 tablespoon of hot sauce but you may like more. Taste it as you’re mixing it.
- Assemble the Salad Base:
- In a large salad bowl, pour in the chopped salad and set aside bag of cheese, dressing and tortilla strips.
- Mix in your desired amount of the southwest buffalo salad dressing and toss until salad is coated in it.
- Split the salad mix between two bowls to serve in and add half of the cheese and tortilla strips to each bowl.
- Add the Toppings:
- Add the rest of the toppings – the onions, avocado and corn to each bowl.
- Add the Chicken:
- Slice the chicken on top of each salad and add your desired amount of blue cheese or salad dressing of your choice.
Why Aldi Ingredients Make This Dish Special
- Aldi’s Kirkwood Fresh Chicken Breast is high-quality and affordable, making it easy to create a protein-packed meal.
- Simply Nature and Pueblo Lindo products add authentic flavor and freshness at a fraction of the cost of other stores.
- Using Aldi’s pre-prepped items like frozen avocado chunks saves time without sacrificing quality.
Faq
Can I use a different protein?
Yes! Swap the chicken for grilled shrimp, tofu, or even breaded chicken strips for a twist.
How do I store leftovers?
Once you put the dressing on the lettuce will get soggy so if storing anything try to store salad components separately in airtight containers. You can store them in the fridge for up to 3 days, and assemble fresh when ready to eat.
More salads
Final Thoughts
This Southwest Buffalo Chicken Salad is a delicious, satisfying meal that’s easy to make with Aldi’s budget-friendly ingredients. It’s the perfect way to add a little spice to your weeknight dinner routine. Try it out and let me know how you liked it in the comments below. Don’t forget to tag me on social media if you make this recipe—I’d love to see your creations!
Southwest Buffalo Chicken Salad Using Ingredients From Aldi
Ingredients
- 1/2 pound fresh chicken tenderloins
- 1 bag of Aldi’s Southwest Chopped Salad Kit
- approx 1 tablespoon of avocado oil
- 1/2 cup of corn
- 2-4 green onions
- 1 tablespoon Burman’s Hot Sauce (to taste)
- 1 avocado
- Blue cheese salad dressing
Instructions
- Prepare the Chicken:
- Preheat a skillet over medium heat. Season chicken tenderloins with salt and pepper and spray with avocado oil or put about a tablespoon of avocado oil in your pan.
- Cook the chicken for 3-5 minutes on each side, or until fully cooked and no longer pink in the center.
- Prepare the Corn, Onions and Avocado:
- You can use fresh, canned or frozen corn – I used frozen and just thawed it in water for a few minutes.
- Cut up onions and slice avocado – use half an avocado for each serving.
- Make the Southwest Buffalo Dressing:
- Squeeze the dressing packet into a small bowl.
- Add your desired amount of hot sauce and mix. I used about a 1/2 tablespoon of hot sauce but you may like more. Taste it as you’re mixing it.
- Assemble the Salad Base:
- In a large salad bowl, pour in the chopped salad and set aside bag of cheese, dressing and tortilla strips.
- Mix in your desired amount of the southwest buffalo salad dressing and toss until salad is coated in it.
- Split the salad mix between two bowls to serve in and add half of the cheese and tortilla strips to each bowl.
- Add the Toppings:
- Add the rest of the toppings – the onions, avocado and corn to each bowl.
- Add the Chicken:
- Slice the chicken on top of each salad and add your desired amount of blue cheese or salad dressing of your choice.
- Why Aldi Ingredients Make This Dish Special:
- Aldi’s Kirkwood Fresh Chicken Breast is high-quality and affordable, making it easy to create a protein-packed meal.
- Simply Nature and Pueblo Lindo products add authentic flavor and freshness at a fraction of the cost of other stores.
- Using Aldi’s pre-prepped items like frozen avocado chunks saves time without sacrificing quality.
Notes
Yes! Swap the chicken for grilled shrimp, tofu, or even breaded chicken strips for a twist.How do I store leftovers?
Once you put the dressing on the lettuce will get soggy so if storing anything try to store salad components separately in airtight containers. You can store them in the fridge for up to 3 days, and assemble fresh when ready to eat.
