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.
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.
Nutrition
Calories: 567kcal
Tried this recipe?Let us know how it was!