American Buffalo Chicken Salad with Asian Slaw and Mediterranean Olives

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A spicy chicken salad layered with crisp Asian slaw and briny olives for a bold flavor combination. This american-inspired salads ready in about 50 minutes pairs chicken breast, blue cheese, noodles into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 chicken breast
• 1/2 cup blue cheese
• 1 cup noodles
• 1 cup grated carrots
• 1/2 cup kalamata olives
• 2 tbsp hot sauce
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat a grill to 400°F (200°C). Place the 2 chicken breasts on the grill and cook for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Use a meat thermometer inserted into the thickest part of the chicken to confirm doneness. Tip: Let the chicken rest for 5 minutes before shredding to retain juices.
2. Step 2: Shred the cooked chicken into bite-sized pieces using two forks, keeping the juices in a bowl for later use. If the chicken is dry, mix in 1-2 tablespoons of the reserved juices to add moisture. Tip: Shred the chicken over the bowl of juices to ensure even distribution.
3. Step 3: In a large mixing bowl, crumble 1/2 cup blue cheese into small pieces using your hands, ensuring no large chunks remain. Tip: Use a block of blue cheese instead of pre-shredded for better flavor and texture.
4. Step 4: Add 1 cup cooked noodles, 1/2 cup grated carrots, 1/2 cup kalamata olives, and 2 tablespoons hot sauce to the bowl with the shredded chicken and blue cheese. Toss everything together until the chicken is evenly coated with the hot sauce and the ingredients are well combined. Tip: If the noodles are not cooked, boil them in salted water for 2-3 minutes, drain, and rinse with cold water to stop the cooking process.
5. Step 5: Drizzle 1 tablespoon of olive oil over the salad mixture, then toss gently to ensure the oil is evenly distributed and the ingredients are lightly coated. Serve immediately, garnished with additional olives or herbs if desired. Tip: For a richer flavor, use a high-quality olive oil and drizzle it just before serving to prevent the salad from becoming soggy.