Buffalo Chicken Salad with Ranch Dressing | Kevin Wagonfoot
I’ll be honest—I stumbled into this salad out of pure necessity. I had leftover rotisserie chicken, a bottle of buffalo sauce I couldn’t finish, and absolutely no time to fuss with a real meal. What I got was something so satisfying that it’s become my default lunch when I need to feel like I’m actually eating something, not just surviving on willpower and regret.
The beauty of this one is that it tastes indulgent—you get that spicy, tangy kick you crave—but it’s straightforward enough that I can throw it together between other things I’m doing wrong in the kitchen.
Why This Works for Low-Carb High-Protein
For the low-carb, high-protein path, this salad does the heavy lifting. You’re getting serious protein from the chicken, healthy fats from the ranch dressing to keep you satisfied, and greens that won’t derail anything. The buffalo sauce brings flavor without the carb load, and honestly, that matters when you’re trying to stick with something real.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Buffalo Chicken Salad with Ranch Dressing
This Buffalo Chicken Salad with Ranch Dressing combines spicy, tender chicken with fresh greens for a satisfying low-carb meal. Perfect for a healthy lunch or dinner, it packs a protein punch!
Ingredients
- 1 lb chicken breast
- 1/4 cup buffalo sauce
- 4 cups mixed salad greens
- 1/4 cup ranch dressing
- 1/2 cup cherry tomatoes
Instructions
- Begin by cooking the chicken breast by poaching or pressure-cooking. Cook until the chicken reaches an internal temperature of 165°F, then shred or slice as desired.
- Once cooked, shred the chicken using two forks while it's still warm. This will help incorporate the buffalo sauce better and keep the chicken tender.
- Toss the shredded chicken with buffalo sauce in a bowl until well coated. The sauce will add flavor and a bit of heat to the chicken.
- On a plate, layer the mixed salad greens as a base. This will provide a fresh and crunchy texture that balances the spicy chicken.
- Top the greens with the buffalo chicken, followed by halved cherry tomatoes for a burst of sweetness. Drizzle ranch dressing over the salad for added creaminess.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use a store-bought rotisserie chicken and shred it yourself—I'm all for shortcuts that actually work, and this saves real time without compromising anything.
- Make your ranch dressing from a good quality base or mix if you want to control what's going in; it'll taste fresher and you'll actually use the whole batch.
- Prep your greens ahead of time and store the chicken and sauce separately, then toss it together when you're ready to eat so nothing gets soggy or sad.
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