Creamy Veggie-Loaded Buffalo Chicken Salad Recipe
This Creamy Veggie-Loaded Buffalo Chicken Salad is a flavorful and protein-packed meal prep-friendly dish that combines shredded chicken, crisp veggies, and a tangy buffalo ranch dressing. Perfect for a quick lunch or snack, it can be enjoyed on its own, in a wrap, pita, or with tortilla chips, offering a creamy, spicy, and crunchy bite every time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken); 15 minutes if cooking chicken
- Total Time: 10-25 minutes depending on chicken preparation
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
For the Dressing
- ⅓ cup Frank’s hot sauce, or more to taste
- ½ cup plain Greek yogurt, or mayo if you prefer
- 3 teaspoons ranch seasoning, or to taste
- 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon dried dill
- Ground black pepper, to taste
For the Salad
- 2 ribs celery, minced
- 3 cups cooked shredded or diced chicken breast (rotisserie or homemade)
- ⅓ cup thinly sliced green onions
- 3 cups vegetable slaw mix
- 1 medium carrot, peeled and grated (about 1 cup)
Instructions
- Prepare the Dressing: In a large bowl, combine the Frank’s hot sauce, plain Greek yogurt, ranch seasoning, apple cider vinegar, kosher salt, dried dill, and ground black pepper. Whisk thoroughly until smooth and creamy.
- Add Salad Ingredients: To the bowl with the dressing, add the minced celery, shredded chicken, sliced green onions, vegetable slaw mix, and grated carrot.
- Toss to Coat: Stir the salad ingredients with the dressing to evenly coat all veggies and chicken with the creamy buffalo ranch dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed. Add more yogurt to mellow the heat or extra buffalo sauce for more spice, according to preference.
- Serve and Store: Enjoy the salad on its own, tucked into a pita, wrapped in a tortilla, or scooped up with tortilla chips. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use rotisserie chicken for convenience or cook your own chicken breast for best flavor.
- You can substitute mayo for Greek yogurt if you prefer a richer dressing.
- Adjust the amount of hot sauce to suit your spice tolerance.
- The salad is meal-prep friendly and keeps well refrigerated for up to 4 days.
- Perfect served as a low-carb option by skipping the pita or chips.
