Buffalo Chicken Salad
Buffalo Chicken Salad is a tantalizing blend of spicy shredded chicken, crisp greens, and creamy ranch dressing that delivers a flavor-packed punch in every bite. Perfect for game nights, barbecues, or meal prep, this salad is as vibrant visually as it is delicious. With its combination of juicy chicken and fresh vegetables, it’s designed to satisfy your cravings while keeping things light and refreshing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 4 cups mixed greens
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (thinly sliced)
- 1 cup celery sticks (diced)
- 1 cup cheddar cheese (shredded)
- 1 avocado (optional)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown.
- Remove the chicken from the skillet, let it rest for 5 minutes, then shred into bite-sized pieces.
- In a bowl, mix the shredded chicken with buffalo sauce.
- In another bowl, combine mixed greens, halved cherry tomatoes, diced celery sticks, and thinly sliced red onion.
- Assemble the salad by placing the buffalo chicken over the mixed greens. Top with shredded cheddar cheese and drizzle ranch dressing generously.
- If using avocado, slice it just before serving to keep it fresh.
Nutrition
- Serving Size: 1 salad (350g)
- Calories: 490
- Sugar: 3g
- Sodium: 1040mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Keywords: Adjust the amount of buffalo sauce based on your spice preference. For added flavor variety, consider mixing in blue cheese or quinoa. Store leftovers in an airtight container; reheat the chicken separately before combining with the salad.