Description
Buffalo Chicken Salad is a tantalizing blend of spicy, creamy, and fresh ingredients that takes your taste buds on a joyful ride. Juicy shredded chicken coated in zesty buffalo sauce pairs perfectly with crisp veggies and a rich ranch dressing, making it an ideal dish for game days or casual gatherings. Quick to prepare and visually stunning, this salad is versatile enough to serve as a main course or a vibrant side dish. Treat yourself and impress your guests with this delicious recipe!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 celery stalks, chopped
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or blue cheese)
- 4 cups lettuce mix (romaine and spinach)
- Fresh cilantro (optional), chopped
Instructions
- Cook the chicken in a pot of boiling water for 15-20 minutes until no longer pink. Remove from water and let cool.
- Shred the chicken using two forks.
- Toss the shredded chicken with buffalo sauce until well coated.
- In a large bowl, combine chopped celery, red onion, cherry tomatoes, and lettuce mix. Toss gently.
- In a small bowl, whisk together ranch dressing and cilantro (if using).
- Fold the buffalo chicken into the vegetable mix along with shredded cheese. Drizzle with ranch dressing and toss to combine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added creaminess, swap blue cheese for feta or include avocado. Rotisserie chicken can be used as a time-saving alternative. Store leftovers in an airtight container in the fridge for up to three days.