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Buffalo Chicken Ranch Salad - Bold, Creamy, and Crunchy Comfort

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound boneless, skinless chicken breasts or thighs, cooked and sliced (grilled, pan-seared, or air-fried)
  • Buffalo sauce: 1/3 cup buffalo wing sauce (mild, medium, or hot)
  • Butter (optional): 1 tablespoon, melted, to mellow the heat
  • Ranch dressing: 1/3 to 1/2 cup, homemade or store-bought
  • Romaine or mixed greens: 6 cups, chopped
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 small, sliced or diced
  • Celery: 2 ribs, thinly sliced
  • Red onion: 1/4 small, thinly sliced
  • Avocado: 1, sliced or cubed (optional but highly recommended)
  • Corn: 1/2 cup, charred or thawed from frozen (optional)
  • Blue cheese or feta: 1/3 cup, crumbled (optional if you prefer ranch only)
  • Shredded cheddar or Monterey Jack: 1/2 cup (optional)
  • Crunchy topping: Croutons, tortilla strips, or crushed pita chips
  • Fresh herbs: Chives or cilantro, chopped (optional)
  • Lemon: 1/2, for squeezing over the greens
  • Olive oil: 1 to 2 teaspoons, for tossing the greens
  • Salt and pepper: To taste

Method
 

  1. Cook the chicken. Season lightly with salt and pepper. Grill, pan-sear, bake, or air-fry until cooked through (165°F internal). Rest for 5 minutes, then slice or cube.
  2. Warm the buffalo sauce. In a small pan, warm buffalo sauce with the melted butter (if using). This helps it cling to the chicken and rounds out the heat.
  3. Toss the chicken. Add sliced chicken to a bowl, pour the warm sauce over it, and toss to coat. Set aside.
  4. Prep the greens. In a large bowl, add chopped romaine or mixed greens. Drizzle with a little olive oil and a squeeze of lemon. Season with a pinch of salt and pepper, then toss. This light dressing keeps the salad lively under the ranch.
  5. Add the veggies. Scatter tomatoes, cucumber, celery, red onion, and corn over the greens. Add avocado just before serving to keep it fresh.
  6. Layer in cheese and crunch. Sprinkle crumbled blue cheese or feta and shredded cheddar if using. Add your crunchy topping for texture.
  7. Top with buffalo chicken. Arrange the sauced chicken over the salad so the heat doesn’t wilt the greens underneath.
  8. Drizzle ranch. Spoon ranch dressing over the top, or serve it on the side so everyone can control their amount.
  9. Finish with herbs. A handful of chopped chives or cilantro brightens the whole bowl.
  10. Serve right away. This salad is best when the chicken is warm and the veggies are crisp.