Bowl with salad topped with buffalo chicken, ranch and fries

Buffalo Chicken Salad

Buffalo Chicken Salad is made with perfectly seasoned baked chicken, creamy ranch dressing, and adored with crispy baked oven fries for an an easy salad that is packed with flavor and texture.
4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Buffalo Chicken Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 303kcal
Author: Kristen Chidsey

Ingredients

For the Buffalo Chicken

  • 1 pound boneless skinless chicken breasts cut into 1 inch strips or chunks
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1/4 cup cayenne pepper hot sauce like Frank's Red Hot
  • 1 tablespoon honey
  • 1 tablespoon butter, melted optional

For the Salad

  • 1 head romaine lettuce or iceberg diced
  • 1 red or yellow bell pepper diced
  • 1 English cucumber diced
  • 2 large carrots shredded or cut into strips
  • 1 pint cherry tomatoes
  • Homemade ranch dressing

Oven Baked Fries

  • 2 russet potatoes scrubbed
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon olive oil

Instructions

  • Preheat oven to 425.
  • Prepare Oven Baked Fries, by thinly slicing 2 large russet potatoes into 1/4 inch strips. Toss with 1/2 tablespoon olive oil, 1/2 teaspoon each of salt and garlic powder. Bake for 17- 20 minutes, flipping fries, halfway through.
  • While the fries are baking, mix together the paprika, garlic powder, salt, and pepper. Toss the seasonings with the chicken.
  • Spread the chicken out evenly on a baking sheet fitted with a cooking rack. Bake the chicken for 8-10 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  • Prepare buffalo sauce by combining honey, melted butter (if using), and Red Hot and toss with the chicken.
  • Toss together the lettuce, carrots, cucumbers, peppers, and tomatoes.
  • Top with the sliced chicken (drain off extra buffalo sauce). Drizzle with homemade ranch dressing. Top with french fries. Serve immediately.

Notes

  • The addition of butter to the buffalo sauce is not necessary, just helps to balance out the heat. 
  • I prefer to assemble individual salads so that if there are any leftover ingredients they can be stored separately and assembled the next day for a fresh (not soggy) salad. That way the chicken can be reheated if desired and the fries can be broiled for a minute of two to crisp back up. 
  • Nutrition does not include ranch dressing, but does include fries. 
Nutrition Facts
Buffalo Chicken Salad
Amount Per Serving
Calories 303 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 465mg20%
Potassium 1413mg40%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 11g12%
Protein 29g58%
Vitamin A 6092IU122%
Vitamin C 93mg113%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!