This Buffalo Ranch Chicken Salad is a fun twist on a classic. With tender chicken, tangy ranch dressing, and a spicy kick, it’s full of flavor and crunch from fresh veggies!
Perfect for lunch or a light dinner, I love how easy it is to whip up. Plus, it’s a great way to use up leftovers—who doesn’t like a tasty salad that’s ready in minutes?
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this salad. You could swap them for shredded rotisserie chicken for a quicker option or use grilled tofu for a vegetarian version.
Buffalo Sauce: This adds a spicy kick! If you’re sensitive to heat, try a milder wing sauce or use a mix of hot sauce and honey for sweetness. You can even make your own by mixing hot sauce with melted butter.
Romaine Lettuce: Romaine provides a nice crunch, but feel free to replace it with mixed greens, spinach, or kale depending on what you have on hand.
Ranch Dressing Ingredients: If you’re looking for a lighter version, swap the mayo and sour cream for Greek yogurt. You can also use store-bought ranch if you’re short on time, but homemade dressing is fresher!
How Do You Cook Chicken Perfectly for Salad?
Cooking chicken to perfection is key for this salad. Here’s a simple guide:
- Seasoning: Brush chicken with olive oil, then sprinkle with salt and pepper. It’s simple but impacts flavor.
- Cooking: Ensure your grill or skillet is hot before adding chicken to create that nice sear. Cook for 5-7 minutes per side depending on thickness.
- Resting: Let the chicken rest after cooking. This keeps it juicy! After 5 minutes, slice it to allow it to soak in the buffalo sauce.
These tips will help guarantee your chicken turns out tender and flavorful, making your salad even better!
Buffalo Ranch Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup buffalo sauce (adjust to taste)
- 1 head romaine lettuce, chopped
- 1/2 cup shredded carrots
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional)
- Salt and pepper, to taste
For the Ranch Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk (or regular milk)
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 tsp lemon juice (optional)
How Much Time Will You Need?
This Buffalo Ranch Chicken Salad takes about 20-30 minutes to prepare. You’ll spend about 10 minutes cooking the chicken, and 10 minutes to prep the salad and dressing. Perfect for a quick, delicious meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by preheating your grill or skillet to medium-high heat. Brush both sides of the chicken breasts with olive oil and season them with salt and pepper. Cook the chicken for about 5-7 minutes on each side, or until it’s cooked through and no longer pink. Once done, remove the chicken from the heat and let it rest for about 5 minutes.
2. Prepare the Buffalo Chicken:
After resting, slice the cooked chicken breasts into strips. In a bowl, toss the chicken strips in buffalo sauce until they’re evenly coated. This adds that delicious spicy flavor we all love!
3. Make the Ranch Dressing:
For the dressing, in a small bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, chopped chives, fresh parsley, salt, pepper, and lemon juice. Whisk everything together until smooth and creamy.
4. Assemble the Salad:
In large serving bowls, start by adding the chopped romaine lettuce as the base. Then sprinkle on the shredded carrots, diced cucumber, sliced red onion, and optional parsley for a fresh touch.
5. Add the Buffalo Chicken and Dressing:
Now, place the buffalo chicken strips right on top of the salad mixture. Just before serving, drizzle your homemade ranch dressing over the salad. You can toss it lightly to combine if you’d like.
6. Serve and Enjoy!
Dig in and enjoy your fresh, tangy, and spicy Buffalo Ranch Chicken Salad! It’s perfect for lunch, dinner, or even meal prep for the week!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken works great. Just shred or slice it, then toss it in buffalo sauce before adding to the salad for a quick and easy meal.
What Can I Substitute for the Buttermilk in the Dressing?
If you don’t have buttermilk, you can easily make your own by mixing 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken and sour just like buttermilk!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the salad and dressing separate until you’re ready to eat to prevent wilting. Simply drizzle the dressing over the salad just before serving for the best taste!
Can I Make This Salad Vegan?
Yes, you can make a vegan version by using plant-based chicken alternatives, dairy-free ranch dressing, and swapping out any dairy ingredients with non-dairy substitutes like vegan mayo and almond or coconut milk. The buffalo sauce should be vegan-friendly too!