Buffalo Chicken Bean Salad

Buffalo Chicken Bean Salad is tangy, savory, and packed with bold buffalo flavor! Cajun seasoned chicken is tossed with white beans, chickpeas, corn, crisp veggies, pickled jalapeños, and a buffalo dressing that’s both sweet and spicy.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 477kcal

Author Nichole

Ingredients

For the chicken:

1 Tbsp Olive oil
1 Pound Chicken tenderloins cut into bite-sized pieces
1 tsp No-salt Cajun seasoning
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Smoked paprika
1/2 tsp Salt
1/2 tsp Black pepper

For the salad:

1/3 Cup Buffalo sauce
2 Tbsp Olive oil
2 Tbsp Fresh lemon juice
1 Tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Black pepper
1 15oz Can White beans drained and rinsed
1 15oz Can Chickpeas drained and rinsed
1 Cup Corn
1/2 Red onion chopped
1 Cucumber chopped
1 Bell pepper chopped
1/4 Cup Pickled jalapenos diced
1/3 Cup Ranch dressing for drizzling

Instructions

Heat the olive oil in a large skillet over medium-high heat and cook the chicken with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper until cooked through and lightly browned.
Remove and set aside to cool completely in a large bowl.
Shake the buffalo sauce, olive oil, lemon juice, honey, garlic powder, salt, and pepper in a jar until combined or whisk in a small bowl.
Toss the beans, chickpeas, corn, red onion, cucumber, bell pepper, and pickled jalapenos with the cooled chicken.
Pour the dressing over top, then toss everything together until well coated.
Taste and adjust seasoning if needed, then drizzle with ranch dressing just before serving, garnished with sliced green onions if desired.
Serve on pita bread with extra ranch or as a dip with tortilla chips if desired.

Notes

Storing:
This buffalo chicken bean salad can be stored in an airtight container in the fridge for up to 4 days.

Nutrition