This Buffalo Ranch Chicken Salad is a tasty mix of shredded chicken, crispy lettuce, and a spicy ranch dressing that’ll make your taste buds dance! It’s easy to whip up and packs a punch.
You can enjoy it on its own or tucked into a sandwich for a fun twist. I often make extra just so I can snack on it later. Who doesn’t love leftovers that are this delicious? 😄
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for an easy meal. If you’re short on time, rotisserie chicken is a great substitute. Just shred it up and mix it in! It adds flavor and saves time.
Buffalo Wing Sauce: This adds that spicy kick! If you want something milder, try a hot sauce like Frank’s RedHot. You can also adjust the amount based on your heat preference.
Lettuce: Romaine is my favorite because it’s crunchy, but feel free to use mixed greens or spinach if you prefer. Just make sure whatever you choose is fresh!
Ranch Dressing: Homemade ranch tastes incredible and is easy to make. For a lighter version, use Greek yogurt instead of sour cream. You can also skip the buttermilk and just add a bit more yogurt or regular milk.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken can sometimes be tricky, but it’s simple if you follow these steps. First, let the chicken marinate; this helps it stay juicy and flavorful. Then, when cooking, ensure your skillet is hot before adding the chicken.
- Cook for 5-7 minutes on each side until the internal temperature reaches 165°F. A meat thermometer can help you avoid overcooking.
- Let the chicken rest for 5 minutes after cooking. This lets the juices redistribute, keeping it moist.
- Slice against the grain for more tender pieces!
Buffalo Ranch Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon buffalo wing sauce (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
For the Salad:
- 6 cups chopped Romaine lettuce
- 1 cup shredded carrots (or carrot ribbons)
- 1/2 cup sliced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1 avocado, sliced
- 1/4 cup crumbled blue cheese (optional)
- Fresh parsley, chopped (for garnish)
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup buttermilk (or milk)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 teaspoon lemon juice or white vinegar
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and cooking time. Including some marinating time for the chicken, plan for an additional 15 minutes if you’d like to let the flavors soak in, making the total time around 35 minutes. Perfect for a quick meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, combine olive oil, buffalo wing sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix it well to create a flavorful marinade.
2. Marinate the Chicken:
Coat the chicken breasts evenly with the buffalo spice mixture. For the best flavor, let the chicken marinate for at least 15 minutes. If you have more time, letting it sit longer in the fridge will enhance the taste even more!
3. Cook the Chicken:
Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through and beautifully charred. The internal temperature should reach 165°F. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes.
4. Slice the Chicken:
After resting, slice the chicken into strips. This makes it easier to layer on the salad! Set aside while you prepare the other ingredients.
5. Make the Ranch Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice. Adjust the seasoning according to your taste. Pop it in the fridge until you’re ready to use it.
6. Assemble the Salad:
In large bowls, layer your chopped Romaine lettuce, shredded carrots, sliced cucumber, cherry tomatoes, red onion slices, and avocado slices. It’s all about those colorful layers!
7. Add the Chicken:
Place the sliced buffalo chicken on top of the fresh salad. Look at those vibrant colors coming together!
8. Drizzle with Dressing:
Generously drizzle the homemade ranch dressing over the salad. If you love blue cheese, sprinkle some crumbled blue cheese on top for an additional burst of flavor.
9. Garnish and Serve:
Finally, garnish with chopped fresh parsley for a hint of freshness. Serve immediately and enjoy the delightful, spicy, creamy flavors of your Buffalo Ranch Chicken Salad!
This salad makes for a hearty lunch or a light dinner. For a low-carb version, you can skip the croutons or bread. Enjoy your meal!
Can I Use Grilled Chicken Instead of Skillet-Cooked Chicken?
Absolutely! Grilled chicken adds a wonderful smoky flavor. Just season the chicken as directed and grill it over medium heat until cooked through, about 6-8 minutes per side, depending on the thickness.
Can I Make the Ranch Dressing Ahead of Time?
Yes! You can make the ranch dressing up to 2 days in advance. Just store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully!
What Can I Substitute for Blue Cheese?
If blue cheese isn’t your thing, you can use feta cheese or omit cheese altogether. Alternatively, a shredded cheddar or mozzarella will add a different yet tasty flair!
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the ranch dressing separate until you’re ready to eat it to avoid soggy lettuce.
