This Buffalo Ranch Chicken Salad is a tasty mix of tender chicken, crunchy veggies, and zesty ranch dressing. It’s perfect for a quick lunch or a picnic treat!
Honestly, who doesn’t love a little kick in their salad? Plus, I love that it’s super easy to whip up. Just toss everything together and you’re ready to enjoy a bold flavor fest!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here. If you’re short on time, rotisserie chicken is a great shortcut. It’s already cooked and just needs the buffalo sauce.
Buffalo Wing Sauce: Look for your favorite brand, but you can use hot sauce mixed with a bit of melted butter as a substitute. Adjust the heat level according to your taste!
Mixed Salad Greens: I used a mix of romaine, spinach, and spring mix for crunch and nutrition. Feel free to use any leafy greens you have on hand, like kale or arugula.
Blue Cheese: This adds a fantastic flavor, but if you’re not a fan, feta or goat cheese can work too, or simply skip it.
Ranch Dressing Ingredients: If you’re looking for a lighter option, you can swap sour cream and mayonnaise for Greek yogurt. Just add some extra spices for flavor!
How Do I Make Sure My Chicken is Perfectly Cooked?
Cooking chicken perfectly is key to this salad. First, pound the chicken to an even thickness for consistent cooking. Season well with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook for about 6-7 minutes per side, until the chicken is golden and cooked through.
- Use a meat thermometer if you’re unsure; it should read 165°F (75°C).
- Let it rest before slicing to keep it juicy.
This method helps the chicken stay moist and flavorful, making your salad even better!
Buffalo Ranch Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup buffalo wing sauce
- 1 tablespoon olive oil
For the Salad:
- 6 cups mixed salad greens (romaine, spinach, spring mix)
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/4 cup sliced radishes
- 1 avocado, sliced
- 1/3 cup crumbled blue cheese
- Fresh chopped chives or green onions (for garnish)
- Salt and freshly ground black pepper, to taste
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk (or milk)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: a splash of hot sauce for buffalo ranch flavor
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare. It includes about 10 minutes for prepping the ingredients and cooking the chicken, followed by 20 minutes to assemble everything and make the dressing. Perfect for a quick lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, take the chicken breasts and place them between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness. This helps them cook evenly. Season both sides with salt and pepper. Next, heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side until they are nicely browned and cooked through. You can check if they are done by cutting into one—it should no longer be pink inside. Remove from the heat and set aside.
2. Coat Chicken with Buffalo Sauce:
Once the chicken is cooked, toss it in a bowl with the buffalo wing sauce, making sure each piece is well coated. This adds that delicious spicy flavor! Keep the chicken warm while you prepare the salad.
3. Make the Ranch Dressing:
In another bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, and a pinch of salt and pepper. Whisk everything until it’s smooth and creamy. If you want a little extra heat, add a splash of hot sauce. Taste it and adjust the seasoning if needed.
4. Assemble the Salad:
Now, it’s time to put everything together! In serving bowls, layer your mixed salad greens as the base. Then, add the sliced cucumbers, radishes, shredded carrots, avocado slices, and sprinkle crumbled blue cheese on top. It’s looking good, right?
5. Slice the Buffalo Chicken:
Take the buffalo-coated chicken breasts and slice them into strips. Place these strips right on top of your salad for that fantastic flair!
6. Garnish and Serve:
Finally, finish the salad by sprinkling fresh chives or chopped green onions over the top. You can serve the ranch dressing on the side for everyone to drizzle on as they like, or go ahead and drizzle it right over the salad for a creamy touch. Enjoy your meal, and dig into this vibrant Buffalo Ranch Chicken Salad full of flavor!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken is perfect for this salad. Just slice it and toss it with the buffalo sauce. It’s a great time-saver!
How Can I Make This Salad Spicier?
If you love heat, consider adding extra buffalo sauce to both the chicken and the ranch dressing. You can also sprinkle in some crushed red pepper flakes for an extra kick!
What Can I Substitute for Blue Cheese?
If blue cheese isn’t your favorite, feta or goat cheese are excellent alternatives. They will still give you that tangy flavor without the strong blue cheese taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the salad dressing separate if possible to prevent the greens from getting soggy. When you’re ready to eat, just reassemble your salad!
