Buffalo Chicken Salad
Buffalo chicken salad has all the amazing buffalo wing flavors going on, but veggified into salad form! Add this recipe to your weekly meal plan and you will be loving every bite with the buffalo ranch dressing!
- 4 boneless skinless chicken breasts
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 head lettuce (romaine or red leaf) chopped
- 4 ribs of celery diced
- 4 carrots peeled then grated
- 1 cup grape tomatoes quartered
- 2 green onions diced
- 4 ounces blue cheese crumbles
- 1/2 cup kefir ranch dressing
- 2-4 tbsp buffalo sauce
Preheat oven to 400 degrees F. Add the chicken breasts to a baking pan. Toss in avocado oil and sprinkle with sea salt and pepper..
Bake for 30-40 minutes (flipping after 20 minutes), or until your chicken is fully cooked through (test with a food thermometer or cut one in half to check for doneness). Allow to cool slightly, then cut into bite sized pieces.
In a large bowl add the lettuce, celery, grated carrot, tomatoes, green onion and blue cheese.
Make your buffalo dressing by combining 1/2 cup kefir ranch with 2-4 tbsp buffalo sauce (add more for your spicy preference!)
Add the chicken to the salad, pour 1/3 cup dressing over and toss everything to combine. Add more dressing if needed.
Serve with your favorite side – I LOVE old bay potato wedges as a side to my dinner salads!