This Buffalo Chicken Salad is a delicious hearty lunch or light dinner. The great taste of buffalo and the perfect ranch dressing make this recipe a winner!
My kids have had approximately 84 days off of school this month – I’d rather if you didn’t check my math on that – and it has completely thrown me off.
I’m walking around not sure which day of the week it is, or exactly what I should be doing. It’s making it extra hard to eat healthy, which is what I need to be doing given the vast amount of butter I consumed in December.
So. Even if your kids have only had 37 days off this month, you might be there with me and ready for this amazing Buffalo Chicken Salad.
I could eat all things buffalo all the time. But it’s not always packaged the healthiest way. Grab this recipe to indulge in your favorite buffalo flavor while still feeling like you are sticking to those resolutions you made 61 days ago. (Again, no checking the math please.)
HOW TO MAKE BUFFALO CHICKEN FOR SALAD
One of the important aspects of this recipe is the buffalo chicken. You want just enough buffalo flavor to give it a kick without it overpowering the whole recipe.
- Heat a little olive oil in a pan, and pan sear the chicken tenders.
- Add buffalo sauce to the pan and cook for 5 minutes, covered, or until the chicken is cooked through.
CUTTING ROMAINE LETTUCE FOR SALAD
Nathan helped me prep this salad, and when I told him how I wanted the lettuce cut, he looked at me like I had four heads.
And that is when we decided to do process photos for you.
- Take a Romaine heart, and cut it down the middle length wise.
- Turn it and cut it length wise the other way.
- Now cut it into strips width wise.
A NOTE ABOUT DILL
This recipe calls for fresh dill, and I love the great flavor that it brings to the recipe.
We will definitely be growing dill in our garden this summer so I can eat this salad all summer long.
That said, if you don’t want to buy fresh dill, skip it for the salad and for the dressing opt for dried dill (but note the difference in amount you will need).
THE PERFECT RANCH DRESSING
My favorite part of this salad is the ranch dressing. Ranch and buffalo go together like a good marriage, each bringing it’s own strengths to the recipe.
You definitely can replace this homemade ranch dressing with a store bought version. That said, I literally had the store bought and my recipe side by side and my homemade dressing wins every time.
SERVINGS
This recipe makes a lot of salad. It is enough to feed four adults for dinner.
If you serve the dressing on the side, this would be perfect for lunch left overs the following day.
OTHER GREAT BUFFALO RECIPES
If you are like me and can’t get enough buffalo recipes, here are some other great dinner ideas:
- BUFFALO CHICKEN ENCHILADAS
- BUFFALO CHICKEN BAKED TACOS
- BUFFALO CHICKEN PANINI
- SLOW COOKER BUFFALO CHICKEN NOODLE SOUP
OTHER GREAT SALAD RECIPES
And if your January needs a few more salads that can double as meals . . .
If you make this buffalo chicken salad recipe or any of my other recipes, please leave me a comment and let me know what you think!
Buffalo Chicken Salad
Ingredients
FOR SALAD
- 1 pound chicken tenders
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup buffalo sauce
- 3 ounces baby spinach
- 2 Romaine hearts chopped (see notes in the post about chopping)
- 1/2 small red onion sliced
- 2 celery ribs sliced
- 1 medium carrot cut into thin strips
- 1 tablespoon fresh dill (optional)
- 1/2 cup cherry tomatoes sliced in half
- 1/4 cup blue cheese
FOR RANCH DRESSING
- 1/2 cup mayonnaise I used reduced fat
- 1/4 cup sour cream I used reduced fat
- 1/2 cup skim milk
- 1 teaspoon lemon juice
- 1 teaspoon fresh dill (or 1/2 teaspoon dried)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 3/4 teaspoon garlic powder (please make sure it is garlic powder and not garlic salt)
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt (more to taste)
- dash of black pepper (more to taste)
Instructions
- Heat oil in a skillet over medium heat. Season the chicken tenders with salt and pepper and add them to the skillet. Cook for two minutes on each side, then add the buffalo sauce, cover and cook for 5 minutes or until the internal temperature reaches 165 degrees. Allow to cool for a few minutes, then slice.
- In a medium bowl whisk together the ingredients for the salad dressing. Taste and add more salt and pepper as needed.
- In a large serving dish, toss the spinach, chopped romaine, and other vegetables.
- Add the chicken and blue cheese. Serve with the dressing on the side.
