Spicy Buffalo Chicken Salad with Ranch, Blue Cheese, and Crunchy Carrots
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $16.00
- Nutrition
- 380 cal · 42g protein
- quick
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Spicy Buffalo Chicken Salad with Ranch, Blue Cheese, and Crunchy Carrots is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $16 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb chicken breast
- ¾ cup buffalo wing sauce
- ½ cup ranch dressing
- 4 oz blue cheese crumbles
- 5 oz mixed salad greens
- 3 count carrots
- 3 stalks celery
- 1 tbsp olive oil
Steps
- Pat chicken breasts dry, season lightly, then pan-sear in 1 tablespoon olive oil over medium-high heat for 5–6 minutes per side until golden and cooked through (165°F internal temperature), then rest 3 minutes and slice into strips.
- Set aside one-quarter of the cooked chicken strips on a plain plate for kids who prefer mild flavors, then toss the remaining chicken with buffalo wing sauce in a bowl.
- Julienne carrots and celery into matchsticks and toss with 1 tablespoon ranch dressing.
- Divide mixed greens among four bowls, top each with buffalo chicken strips, carrot-celery mixture, blue cheese crumbles, and a drizzle of ranch dressing.
- Serve immediately with plain chicken strips available on the side for anyone who prefers non-spicy portions.
- Make ahead: cook and slice the chicken and cut the carrots and celery up to 2 days ahead. Store them separately in the fridge, then toss the chicken with buffalo sauce just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 12 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 19 g
- Saturated fat
- 5 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop