This Buffalo Ranch Chicken Salad packs a flavor punch with its tender chicken, zesty buffalo sauce, and creamy ranch dressing. It’s perfect for a quick lunch or a tasty dinner!
Who doesn’t love a meal that’s both spicy and satisfying? I enjoy this salad with crunchy veggies on the side—it adds a great crunch and freshness. Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great, but you can use thighs if you prefer. They’ll be juicier! You can also try grilled chicken from leftovers or a store-bought rotisserie chicken for convenience.
Buffalo Sauce: Any brand will do, but Frank’s RedHot is a classic favorite. If you prefer a milder taste, you can mix lemon juice with a milder hot sauce or skip it altogether for a non-spicy version.
Lettuce Greens: Mixed greens add crunch, but you can swap them with spinach or arugula for a peppery flavor. For a fun twist, try crispy kale!
Ranch Dressing: Homemade is delicious, but store-bought ranch is time-saving. For a healthier option, use Greek yogurt instead of mayonnaise in the dressing.
How Can I Cook the Chicken Perfectly?
Cooking chicken right is key to enjoying this salad. Here’s how to ensure it turns out tender and juicy:
- Season the chicken well with the spices before cooking. This boosts the flavor!
- Use medium heat to avoid burning the outside while keeping the inside juicy. 5-7 minutes per side should do, but always check that it’s cooked through at 165°F (74°C).
- Let the chicken rest for about 5 minutes after cooking. This allows the juices to settle, making each bite juicy!
What’s the Best Way to Make Ranch Dressing?
Making ranch from scratch is pretty simple, and it tastes fresh! Start with mixing the mayo and sour cream, then stir in the buttermilk slowly to get the right consistency. Adjust the ingredients to your taste—I like a little extra dill for flavor!
Buffalo Ranch Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup buffalo sauce (such as Frank’s RedHot)
For the Salad:
- 6 cups mixed lettuce greens (such as romaine, leaf lettuce, kale)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- Fresh parsley or cilantro, chopped (optional for garnish)
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk (or regular milk with a teaspoon lemon juice)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
How Much Time Will You Need?
This Buffalo Ranch Chicken Salad takes about 15 minutes to prepare, plus some additional time for cooking the chicken (about 15 minutes). Overall, you should be ready to enjoy this delicious meal in about 30 minutes!
Step-by-Step Instructions:
1. Preparing the Chicken:
In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Rub this spice mixture evenly over both chicken breasts, ensuring they are well coated for maximum flavor.
2. Cooking the Chicken:
Heat the olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook them for about 5-7 minutes on each side, or until they are fully cooked and the internal temperature reaches 165°F (74°C).
3. Resting and Slicing the Chicken:
Once done, remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. After resting, slice the chicken into strips and toss it in buffalo sauce until well coated.
4. Making the Ranch Dressing:
In a medium-sized bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, pepper, and lemon juice until the dressing is smooth. Taste and adjust the seasonings if needed.
5. Assembling the Salad:
In large salad bowls, arrange the mixed lettuce greens as the base. Top the greens with halved cherry tomatoes, shredded carrots, diced cucumber, and sliced red onion.
6. Adding the Chicken:
Place the buffalo chicken strips on top of the salad.
7. Dressing the Salad:
Drizzle the homemade ranch dressing over the chicken and salad as desired.
8. Garnish and Serve:
If you like, sprinkle some chopped fresh parsley or cilantro on top for a pop of color. Serve immediately, and enjoy your flavorful Buffalo Ranch Chicken Salad!
This recipe yields about 2 servings. Feel free to add more vegetables, crumbled blue cheese, or avocado for an even heartier salad!
Can I Use Grilled Chicken Instead?
Absolutely! Grilled chicken adds a wonderful flavor to the salad. You can use leftovers from your grill session or pre-cooked chicken from the store, just make sure to heat it slightly before adding to the salad.
How Can I Make This Dish Vegetarian?
To make it vegetarian, consider substituting the chicken with grilled tofu or chickpeas. They will absorb the buffalo sauce and provide great texture. Also, you can use a plant-based ranch dressing or a yogurt alternative for the dressing.
Can I Prep This Salad Ahead of Time?
Yes! You can prep the salad components ahead of time. Store the chicken, vegetables, and dressing separately in airtight containers in the fridge. Just assemble the salad right before serving for the best freshness.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. When ready to eat, reheat the chicken if desired, and add fresh dressing just before serving.
