Buffalo Ranch Chicken Salad
This buffalo ranch chicken salad is a high-protein, flavor-packed meal that combines spicy, crispy chicken with fresh, crunchy veggies and a creamy homemade ranch. It’s the perfect balance of indulgent and healthy, making it great for meal prep or a quick, satisfying lunch.
Ingredients
Method
- Prep the Chicken: Preheat oven to 400°F and line a baking sheet with parchment paper. Cut chicken into bite-sized chunks.
- Coat the Chicken: In a bowl, mix breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, toss chicken with olive oil, then coat in breadcrumb mixture.
- Bake the Chicken: Arrange chicken on baking sheet and bake for 18–20 minutes until golden and fully cooked. Toss baked chicken in hot sauce until evenly coated.
- Make the Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, buttermilk, lemon juice, dill, garlic powder, salt, and pepper until smooth.
- Assemble the Salad: In bowls, add lettuce, cabbage, carrots, and tomatoes. Top with buffalo chicken and drizzle with ranch dressing.
- Serve: Garnish with extra herbs or black pepper if desired and serve immediately.
Nutrition
Notes
- Store dressing separately to keep salad fresh
- Keep chicken separate and reheat before serving
- Chop veggies ahead of time for quick assembly
- Use grilled chicken instead of breaded for a lighter option
- Add extra protein like boiled eggs or chickpeas if desired
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