Buffalo Chicken Salad with Buttermilk Ranch Dressing
This Buffalo Chicken Salad with Buttermilk Ranch Dressing is a hearty, crave-worthy dinner salad with a creamy homemade dressing. Baked or air-fried buffalo chicken bites are tossed with romaine, tomatoes, shredded carrots, celery, red onion, cheddar, and blue cheese, then finished with a cool, tangy buttermilk ranch made from dried herbs.
Servings: 4
Calories: 454kcal
Equipment
- Baking sheet or air fryer basket
- Large Salad bowl or platter
- Small mixing bowl or jar
- Whisk or fork
- Cutting board
- Chef’s Knife
- Tongs
Ingredients
Buffalo Chicken Salad
- 1 pound frozen breaded buffalo chicken bites
- 1 large head romaine lettuce (14 ounces, chopped)
- 1 cup grape or cherry tomatoes halved or quartered depending on size
- ¾ cup shredded carrots
- ½ to ¾ cup shredded cheddar cheese
- 3 celery stalks cut into thin strips
- ½ red bell pepper cut into thin strips
- ¼ red onion thinly sliced
- ⅓ cup crumbled blue cheese
Buttermilk Ranch Dressing
- ¼ cup mayonnaise
- ½ cup buttermilk or milk
- ½ cup sour cream
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried dill
- ½ teaspoon dried parsley
- ¾ teaspoon dried chives
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- Optional: Buffalo Sauce for drizzling.
Instructions
- In a small bowl or jar, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the garlic powder, onion powder, dried dill, dried parsley, dried chives, salt, and black pepper. Whisk until fully combined. Refrigerate for at least 10–15 minutes to allow the flavors to blend.
- Prepare the frozen breaded buffalo chicken bites according to the package directions, using either the oven or air fryer. Cook until hot and crispy, then set aside to cool slightly.
- In a large salad bowl or platter, arrange the chopped romaine, tomatoes, shredded carrots, celery, red bell pepper, and red onion. Add the cooked buffalo chicken bites and sprinkle with shredded cheddar and crumbled blue cheese.
- Drizzle about ¾ cup of the ranch dressing over the salad. Drizzle buffalo sauce if using, then toss gently until everything is evenly coated. Serve immediately while the chicken is still warm and crisp.
Video
Notes
Storage Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and drizzle over the salad just before serving to maintain freshness.
Freeze This dish is not freezer-friendly.
Reheat To reheat leftover buffalo chicken, place it in the oven at 350°F for 10-15 minutes or until heated through.
Substitutions
- Buffalo Chicken: Replace grilled chicken seasoned with buffalo sauce for a lighter option.
- Blue Cheese: Use shredded mozzarella for a milder flavor.
- Romaine Lettuce: Use your favorite mixed greens or spinach for added nutrition.
Nutrition
Calories: 454kcal | Carbohydrates: 16g | Protein: 35g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 121mg | Sodium: 664mg | Potassium: 1185mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19572IU | Vitamin C: 40mg | Calcium: 310mg | Iron: 3mg
