Creamy Buffalo Chicken Salad with Cheddar Croutons and Lemony Ranch

This Buffalo chicken salad brings the bold flavors of your favorite wings to a fresh, satisfying bowl. Tender chicken is seared and tossed in a creamy-spicy Buffalo dressing, then piled over crisp lettuce, crunchy celery, sharp cheddar and golden croutons. A drizzle of lemony ranch dressing and extra hot sauce ties it all together.

Ready in under 30 minutes, this salad works for lunch, dinner or even brunch. It’s a crowd-pleasing dish that’s both hearty and refreshing, with just the right kick of heat balanced by cool, creamy elements.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together mayonnaise, sour cream, buttermilk ranch dressing, hot sauce and half of the Frank’s Seasoning Blend. Set aside.
2. Pat the chopped chicken breast dry with paper towels. Season with salt, pepper and the remaining Frank’s Seasoning Blend.
3. Heat 1 teaspoon cooking oil in a large non-stick skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then chop into bite-sized pieces.
4. In a large mixing bowl, combine the chopped chicken with the prepared Buffalo dressing. Toss to coat evenly.
5. Wash and dry the baby lettuce. Thinly slice the red onion. Cut celery into small dice. Zest and juice the lemon.
6. In a small bowl, whisk together olive oil, lemon juice and a pinch of salt and pepper to make a simple lemon vinaigrette. Alternatively, use the buttermilk ranch dressing as is for a creamy lemon-ranch dressing.
7. Arrange the lettuce on a serving platter or in individual bowls. Top with the Buffalo chicken mixture, then sprinkle with cheddar cheese, croutons, diced celery and sliced red onion.
8. Drizzle with lemon-ranch dressing (or the prepared vinaigrette) and extra hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken for this salad?

Yes, you can use leftover rotisserie chicken or pre-cooked chicken breast. Just skip the searing step and toss the shredded or chopped chicken with the Buffalo dressing.

How can I make this salad dairy-free?

Substitute the sour cream, cheddar and ranch dressing with dairy-free alternatives. Use a vegan ranch and omit the cheese or use a dairy-free cheddar shred.

Can I prepare this salad ahead of time?

You can prep the components separately: cook and dress the chicken, wash the lettuce and chop the veggies. Assemble just before serving to keep the croutons crunchy and the lettuce crisp.