Honey Buffalo Chicken Salad

Honey Buffalo Chicken Salad by

Clark and Suzy Neal with Unicoi Preserves


Serves 12



  • 4 tbsp. Laura Lynn butter, unsalted
  • 1/2 cup cayenne pepper sauce
  • 3/4 cup Laura Lynn honey
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. hot chili oil, optional (Ingles International Aisle


  • 8 Ingles deli chicken tenders, cut into bite-sized pieces


  • 4 small heads artisan lettuce, cut into bite-sized pieces
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 pint grape tomatoes
  • 1 English cucumber, cut into bite-size pieces
  • 4 oz. blue cheese crumbles
  • Laura Lynn ranch dressing or Laura Lynn blue cheese dressing


  1. Add all sauce ingredients to a pan. Cook over medium heat until butter is melted and ingredients are combined, about 5 minutes. Toss chicken tenders in sauce to coat.
  2. Add lettuce to a large salad bowl. Top with celery, carrots, tomatoes, cucumber, blue cheese crumbles, and chicken. Toss together, and serve with the dressing of your choice.

Don’t feel like chopping vegetables? Pick up Ingles fresh, cut in-store vegetables and bagged lettuce to save time, and enjoy this delicious salad faster.