Kick off the new year with a fresh, flavorful, and protein-packed meal!
This Buffalo Quinoa Chicken “Salad” is quick, satisfying, and anything but boring. Made with tender chicken breast, crisp veggies, hearty quinoa, and just the right amount of buffalo sauce, it’s perfect for busy weeknights or easy meal prep.
We’re starting with clean, precise veggie prep using the F.N. Sharp Chef’s Knife: diagonally sliced celery, carrots, and scallions for maximum flavor and texture. The chicken is squared off and sliced against the grain to ensure even cooking and a super tender bite every time.
Once everything is browned and sautéed, it all comes together with cooked quinoa and a bold buffalo finish. Serve it as-is, customize with your favorite veggies, or skip the blue cheese for a lighter option – this dish is endlessly adaptable.
Whether you’re meal prepping for the week or just looking for a healthier comfort-food fix, this one checks all the boxes.
Knives Used:
🔪 Chef’s Knife
Get your F.N. Sharp Chef’s Knife individually or in one of our essential sets:
F.N. Sharp Damascus Steel Chef Knife
F.N. Sharp Damascus Steel 6 Knife Set
F.N. Sharp Damascus Steel 3 Knife Set
Recipe Ingredients:
🔪 1-2 chicken breasts (or more if meal prepping)
🔪 1 large carrot, cut into diagonal slices
🔪 1-2 celery stalks, cut into diagonal slices
🔪 ¼ – ½ cup blue cheese crumbles, fresh from a block
🔪 3 scallions, sliced diagonally
🔪 1 cup quinoa
🔪 ½ cup (Frank’s) buffalo sauce
🔪 1 tbsp butter
🔪 1-2 tbsp oil
Instructions:
1. Prepare your quinoa according to its package directions. If you end up with too much liquid, continue cooking with the lid off until it evaporates.
2. In a large sauté pan over medium-high heat, add 1 tbsp oil to coat the pan (add more oil if needed). Add the chicken breast(s), either whole or sliced, but don’t overcrowd the pan. Without moving the chicken around, allow it to brown on the first side for about 3-4 minutes. Flip each piece and continue cooking for another 2-3 minutes until the internal temperature reaches 165F.
3. Add the buffalo sauce and butter. Sauté for 2 min. Your chicken will absorb some of the sauce – this is a good thing. You can always add more if you’d like.
4. Add your veggies in, reserving some of the scallions for garnish, and stir to combine. Sauté for 2-3 min or longer for really soft carrots. You can always add more veggies like shredded cabbage or broccoli if you’d like.
5. Now add the cooked quinoa and stir everything together. Once combined, remove from the heat and transfer to meal prep containers or a serving bowl. Top with blue cheese crumbles, the reserved scallions, and enjoy! You could always drizzle a little extra buffalo sauce and/or blue cheese dressing on top!
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