This Buffalo Ranch Chicken Salad is a tasty mix of shredded chicken, crunchy veggies, and a zesty buffalo ranch dressing. It’s perfect as a meal on its own or a side dish!
Making this salad makes me feel like a chef! Plus, it’s simple to toss together, and I love serving it with tortilla chips for that extra crunch. Can’t resist that combo! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this salad. If you’re short on time, consider using rotisserie chicken for the same tasty result without the cooking hassle.
Buffalo Sauce: The heat from buffalo sauce is essential here. If you prefer it milder, start with less sauce and add more to taste. You could also use BBQ sauce for a sweeter flavor, but it’s not the same kick!
Mixed Salad Greens: I love a mix of romaine and leaf lettuce for crunch. You can substitute with spinach or kale, but keep in mind that kale has a tougher texture. If you’re a fan of arugula, that’s a nice peppery option too!
Blue Cheese: The tanginess of blue cheese complements the buffalo flavor. If you’re not a fan, feta cheese or shredded cheddar can work well instead.
How Do I Cook Chicken to Perfection?
Cooking chicken just right is key for this salad! Here’s how to do it:
- First, oil the skillet or grill and preheat it to medium-high heat before adding the chicken.
- Use a meat thermometer to check for doneness—aim for 165°F (75°C) in the thickest part for safety and perfect juiciness.
- Let the chicken rest for a few minutes after cooking. This helps keep it moist before you slice it.
With these tips in mind, your salad will be a tasty treat every time! Enjoy making it! 🌟
Buffalo Ranch Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons buffalo sauce (adjust to taste)
For the Salad:
- 6 cups mixed salad greens (such as romaine, leaf lettuce)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup chopped fresh chives or parsley
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 30 minutes to prepare from start to finish. You’ll spend about 10 minutes prepping and cooking the chicken, and another 15 minutes to mix up the dressing and assemble the salad. Finally, just a little time to enjoy your meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or skillet over medium-high heat. In a small bowl, mix garlic powder, smoked paprika, salt, and pepper. Use this spice mix to rub the chicken breasts evenly after drizzling them with olive oil. This will create a flavorful crust!
2. Cook Chicken:
Cook the seasoned chicken breasts on the grill or skillet until they’re golden brown and cooked through, which usually takes about 5-7 minutes on each side, depending on how thick they are. Once they’re done, remove them from the heat and let them rest for about 5 minutes to keep them juicy.
3. Toss with Buffalo Sauce:
After resting, slice the chicken into strips. In a bowl, toss the chicken strips gently with buffalo sauce until they’re well-coated. This adds that spicy kick you’re looking for!
4. Make the Ranch Dressing:
In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, onion powder, herbs, salt, and pepper. Mix until smooth. This creamy dressing balances the spiciness of the chicken perfectly!
5. Assemble the Salad:
Place a generous amount of mixed salad greens in serving bowls. Top each bowl with shredded carrots, sliced red onions, crumbled blue cheese, and the tossed buffalo chicken strips.
6. Drizzle & Garnish:
Drizzle your homemade ranch dressing over the salads and sprinkle chopped parsley on top if you like. This adds a fresh touch!
7. Serve:
Dig in and enjoy your colorful and flavorful Buffalo Ranch Chicken Salad right away. It’s a delightful dish full of zest and crunch!
This salad perfectly balances spicy buffalo chicken with creamy ranch dressing and crisp vegetables for a satisfying meal. Enjoy every bite!
Can I Use Grilled Chicken Instead of Cooked Chicken?
Absolutely! If you have leftover grilled chicken or rotisserie chicken on hand, feel free to use that. Just shred or slice it and toss it with buffalo sauce before adding it to the salad.
What Can I Substitute for Buttermilk in the Ranch Dressing?
If you don’t have buttermilk, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens, and you’re good to go!
How Long Can I Store Leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat to maintain freshness.
Can I Make This Salad Vegetarian?
Definitely! You can replace the chicken with grilled vegetables like zucchini, bell peppers, or mushrooms. For a protein boost, consider adding chickpeas or black beans, and toss them with buffalo sauce for flavor.
