June 4, 2022

Buffalo Chicken Salad with Herby Ranch Dressing

Buffalo Chicken Salad with Herby Ranch Dressing is one of our favorite summer dinners. I start this salad by baking some boneless chicken breast. Then I slice it and brush it with my homemade Buffalo sauce. I serve this chicken on top of mixed salad greens, along with tomatoes, peppers, avocado, and blue cheese. Finally, I top it all with my homemade Herby Ranch Dressing. We like this salad for several reasons. First of all, I like that I can make this whole meal in about thirty minutes. Secondly, I like that I can make this whole salad ahead of time. And, finally, we all love the spicy chicken, fresh veggies and creamy dressing.

The Equipment I Used

A Food Processor- I use this to make the dressing. But, you could also mix the ingredients with a spoon.

The Ingredients Needed for Buffalo Chicken Salad with Herby Ranch Dressing

Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because it’s so tender.
Hot Sauce- I use Frank’s Hot Sauce.
Ketchup- We always use Heinz Organic ketchup.
Mayonnaise- I always use Hellman’s full fat mayonnaise.
Buttermilk- My preference is to use a full fat buttermilk.
Herbs- Dill, parsley, and chives add so much fresh flavor to this dressing.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Butter- My favorite is Kerry Gold Irish butter.
Vinegar- Use apple cider vinegar to make the dressing.

How I Make my Salad

First, I bake the chicken.
Next, while the chicken bakes, I make the dressing and the Buffalo sauce. Check your chicken in the thickest part to make sure it’s no longer pink in the middle.
Finally, I top the lettuce with vegetables, chicken, blue cheese, and dressing.

If you like Buffalo sauce, you need to try this spicy Buffalo Chicken Salad with Herby Ranch Dressing.

Buffalo Chicken Salad with Herby Ranch Dressing

Spring Greens topped with Buffalo chicken, blue cheese, cherry tomatoes, orange and yellow bell peppers, avocado, and an herby ranch dressing.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings

Calories 567 kcal

Equipment

a Food Processor

Ingredients

For the Buffalo Chicken:

2 boneless, skinless chicken breasts
2 tbsp. unsalted butter, sliced
½ tsp. paprika
4 diced garlic cloves
2 tbsp. extra virgin olive oil
¼ tsp. each kosher salt and pepper

For the Buffalo Sauce:

4 tbsp. unsalted butter
2 tbsp. hot sauce
¼ cup ketchup
1 tbsp. honey

For the Herby Ranch Dressing:

¾ cup mayonnaise
¼ cup buttermilk
1 tbsp. minced garlic
1 tbsp. apple cider vinegar
2 tbsp. each minced dill, parsley, and chives
¼ tsp. black pepper

For the Salad:

4 cups mixed Spring salad greens
1 cup halved cherry tomatoes
1 cup chopped yellow and orange bell peppers
1 avocado, sliced
½ cup crumbled blue cheese

Instructions

Begin by preparing the chicken: Preheat the oven to 450 degrees. Place the chicken in a casserole dish. Top with two tablespoons of the butter, the oil, the garlic, the paprika and salt and pepper.
Bake for twenty minutes or until they reach an internal temperature of 165 degrees. Let sit for ten minutes and then slice in half inch pieces. Brush each slice with some Buffalo sauce.
While the chicken bakes, make the Herby Ranch Dressing: Simply combine all the ingredients in a food processor.
Also, make the Buffalo Sauce: Melt four tablespoons of butter in a three quart saucepan on low heat. Add the rest of the ingredients and stir until combined. Stir in the cooked chicken cubes.
Place the mixed greens on a salad platter. Top with the peppers, tomatoes, chicken, blue cheese, and avocado. Drizzle with the dressing.