Loaded with perfectly seasoned buffalo chicken, a creamy homemade ranch dressing, crumbled bleu cheese, and tons of crisp veggies, this recipe for Buffalo Chicken Salad is a delicious main course salad that won’t disappoint.
1poundboneless skinless chicken breastscut into 1-inch chunks
¼cupall-purpose flour
1teaspoonpaprika
1teaspoongarlic powder
½teaspoonkosher salt
¼teaspoonpepper
¼cuphot sauce like Frank's Red Hot
1tablespoonhoney
1tablespoonunsalted buttermelted
For the Salad
1head romaine lettucechopped
½cupshredded red cabbage
2carrotspeeled and shredded
1English cucumberdiced
2stalks celerythinly sliced
2green onionsthinly sliced
1red or yellow bell pepperdiced
1pintcherry or grape tomatoeshalved
⅓cupcrumbled blue cheeseoptional
For the Creamy Ranch Dressing
¼cupplain Greek yogurt or mayonnaise
¼cupsour cream
½teaspoondried dill weed
½teaspoondried parsley
¼teaspoononion powder
¼teaspoongarlic powder
⅛teaspoonbasil
¼teaspoonkosher salt
pinchfinely cracked pepper
¼cupbuttermilk or regular milk
1tablespoonfresh lemon juice
Instructions
Ranch Dressing
In a small mixing bowl, combine sour cream, mayonnaise, buttermilk, and lemon juice with the seasonings and whisk well to incorporate.
Cover and refrigerate while you are preparing the remaining ingredients.
Buffalo Chicken
Preheat the oven to 400 degrees F. Spray a rimmed sheet pan with nonstick cooking spray and set aside.
In a shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper together.
Add the cubed chicken to the flour mixture and toss to coat the chicken. Shake off the excess flour from the chicken and place the seasoned chicken onto the greased pan.
Bake for 6 minutes, flip the chicken, and return to the oven and bake for 4-6 minutes, or until the chicken reaches 165 degrees F or the juices run clear.
While the chicken is baking, mix together the hot sauce, honey, and butter together in a medium mixing bowl.
Once the chicken has baked, add the baked chicken to the hot sauce mixture and toss to evenly coat.
For the Salad
Toss together the romaine, red cabbage, carrots, celery, celery, peppers, and green onions together in a serving dish.
Remove the chicken from the hot sauce mixture and add to the salad base.
Top the salad with grape tomatoes, crumbled bleu cheese, and drizzle with the prepared ranch dressing.
Serve immediately.
Video
Notes
Ranch Dressing: Feel free to substitute your favorite store-bought ranch or bleu cheese dressing instead of the homemade dressing. In place of the seasonings in the salad dressing, use 1 tablespoon of ranch seasoning and combine with sour cream, mayonnaise, buttermilk, and lemon juice.Salad: Use any combination of greens and vegetables you like to make this Buffalo Chicken Salad recipe.Storage: It is best to serve this salad upon assembling immediately. However, you can prep the chicken, salad, and dressing up to 3 days in advance and store them in separate sealed containers in the refrigerator. Assemble right before serving.**Nutrition values are approximate and based upon 4 servings using the full amount of homemade ranch dressing without blue cheese.