Buffalo Ranch Chicken Salad
Recipe by
Ingredients
- For the Chicken:
- 1 1/2 lbs boneless skinless chicken breast (680 g)
- 1/2 cup hot sauce (120 ml)
- 1 tbsp olive oil (15 ml)
- 1/2 cup whole wheat panko breadcrumbs (30 g)
- 1/4 tsp garlic powder (1 g)
- 1/4 tsp paprika (1 g)
- 1/4 tsp salt (1 g)
- 1/4 tsp black pepper (1 g)
- For the Salad:
- 6 cups chopped romaine or iceberg lettuce (300 g)
- 1 cup shredded red cabbage (70 g)
- 1 cup shredded carrots (110 g)
- 1/2 cup cherry tomatoes, halved (75 g)
- For the Dressing:
- 1/2 cup plain nonfat Greek yogurt (120 g)
- 2 tbsp light mayonnaise (30 g)
- 2 tbsp low-fat buttermilk (30 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tsp dried dill (1 g)
- 1/2 tsp garlic powder (1 g)
- Salt and black pepper to taste
Directions
- Prep Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut chicken into bite-sized chunks.
- Coat Chicken: In a bowl, mix breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, toss chicken pieces with olive oil, then dredge in breadcrumb mixture.
- Bake: Arrange chicken on baking sheet. Bake 18–20 minutes until golden brown and internal temp reaches 165°F (74°C). Toss baked chicken in hot sauce to coat.
- Make Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, buttermilk, lemon juice, dill, garlic powder, salt, and pepper until smooth.
- Assemble Salad: On each plate, layer lettuce, cabbage, carrots, and tomatoes. Top with buffalo chicken. Drizzle with ranch dressing.
- Serve: Garnish with extra black pepper or fresh herbs if desired.
Tips for Meal prep
Store chicken separately from salad greens to keep texture crisp.
Dressing can be made ahead and kept in the fridge up to 4 days.
For extra protein, add chickpeas or hard-boiled eggs to the salad.
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