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Ranch dressing pouring over a large bowl of salad topped with spicy chicken, shredded carrots, and tomatoes.
5 from 20 votes

Buffalo Chicken Salad

A fresh and healthy Buffalo Chicken Salad topped with spicy chicken thighs and ranch dressing is easy to make and completely delicious!
Author Diana
Servings 8 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Equipment

Ingredients

For the chicken

  • 1 lb boneless and skinless chicken thighs or chicken breasts
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup buffalo sauce
  • 2 tablespoons vegetable oil or avocado oil

For the Salad

  • 6 cups shredded romaine lettuce
  • ½ small red onion sliced thinly about ⅛”
  • 1 cup grated carrot
  • 3 stalks celery sliced
  • 2 cups cherry tomatoes sliced in half
  • 1 cup ranch dressing divided

Instructions

To Cook the Chicken:

  • In a large bowl or ziptop bag, combine chicken with garlic powder, onion powder, smoked paprika, oregano, thyme, salt and pepper.
  • Add ½ cup of buffalo sauce to the chicken, and stir to combine. Allow to marinate in the fridge for at least 30 minutes, and up to 2 hours.
  • In a large skillet over medium high heat, heat oil and add the chicken. Cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F/74°C. This should take 10-15 minutes.
  • Remove onto a plate, drizzle with the remaining buffalo sauce and set aside to rest before slicing.
  • If you prefer to bake the chicken, preheat the oven to 400°F/200°C, and roast on a sheet pan for 20-25 minutes.

To Make the Salad:

  • To a large bowl, add lettuce and ¼ cup of the dressing and toss gently to combine.
  • Top with onion, carrot, celery, cherry tomatoes. Slice the chicken into strips or chop into cubes, and top the salad with the chicken.
  • Drizzle the salad with the remaining ranch dressing and serve immediately.

Notes

  • Crumbled blue cheese would be delicious on this salad!
  • You can also try this with my creamy blue cheese dressing instead of ranch. 
  • For extra spice, add 2 tablespoons of buffalo sauce to the dressing to make a spicy ranch.
  • Instead of chicken thighs, make this salad with chicken breast or tenders. The cooking time may be slightly different for each, so be sure to use a thermometer to check for doneness. 
  • Other vegetables such as corn, sliced avocado, or cucumbers can be added. 
  • To Store: Once dressed, Buffalo chicken salad should be eaten right away. You can cook the chicken and prepare the salad ahead of time though. Store them in the fridge, separately, for up to 2 days.

Nutrition

Calories: 218kcal | Carbohydrates: 7g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 643mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6021IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/buffalo-chicken-salad/