Can I use canned chicken instead of cooking chicken breasts?

Absolutely! While freshly cooked chicken provides the best texture, canned chicken is a great time-saving alternative. Just drain it well and give it a quick rinse before mixing with the other ingredients. You'll have this salad ready in under 10 minutes!

Is this recipe spicy? How can I adjust the heat level?

The spice level is moderate as written. For a milder version, reduce the Frank's Hot Sauce to 2 tablespoons. To crank up the heat, add an extra tablespoon of hot sauce or mix in a dash of cayenne pepper. Remember, the yogurt helps cool things down, so the final result is usually less spicy than the dressing tastes on its own.

Can I make this dairy-free?

Definitely! Substitute the Greek yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well as it has a natural creaminess. Just make sure to use an unsweetened variety to maintain the savory flavor profile.

How long will the buffalo ranch dressing keep?

When stored in an airtight container in the refrigerator, the dressing stays fresh for up to one week. It's a great make-ahead component, and you might want to double the recipe since it's delicious on so many things beyond this chicken salad!

Buffalo Ranch Chicken Salad Recipe

Name: Buffalo Ranch Chicken Salad Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 lbs. boneless skinless chicken breast; 1/2 cup Buffalo Ranch Dressing (120g – see below for recipe); 1 stalk celery, diced; 1/4 cup red onion, chopped; 2 Tbsp. fresh parsley, chopped; 2 Tbsp. fresh chives, chopped; Salt and pepper, to taste; 1/2 cup unsweetened vanilla almond milk or other non-dairy alternative (120ml); 1/2 cup plain unsweetened non-fat Greek yogurt (112g); 1/4 cup Frank’s Red Hot Sauce; 2 Tbsp. lemon juice; 1 Tbsp. Dijon mustard; 1 clove garlic, minced; 1 tsp. dried dill; 2 tsp. dried chives; 1/4 tsp. onion powder; Salt and black pepper, to taste

This Buffalo Ranch Chicken Salad is a game-changer for your lunch routine! Tender shredded chicken gets tossed with a creamy, tangy homemade buffalo ranch dressing, crisp celery, and red onions, then finished with fresh herbs for a burst of flavor. It’s the perfect balance of spicy, cool, and savory that will leave you completely satisfied. Make it once and I guarantee it’ll become your new go-to for meal prep!

Why You’ll Love This Recipe

Meal Prep Superstar: Make a batch on Sunday and enjoy protein-packed lunches all week long – no sad desk lunches here!
Versatile Serving Options: Eat it as a salad, stuff it in a wrap, pile it on crackers, or scoop it with veggies – the possibilities are endless.
Customizable Heat Level: Easily adjust the buffalo sauce to make it as mild or fiery as you prefer.
Protein-Packed: With lean chicken breast as the star, you’re getting a filling, protein-rich meal that actually keeps you satisfied.
Better Than Store-Bought: This homemade dressing blows any bottled version out of the water, and you control exactly what goes in it.

Ingredients You’ll Need

Chicken breast: The foundation of our salad, providing lean protein that shreds beautifully and soaks up all the flavors.
Almond milk: Creates the base for our dressing without adding dairy – the vanilla flavor is so mild it disappears in the final product.
Greek yogurt: Adds creaminess and tanginess to the dressing while keeping it lighter than traditional mayo-based versions.
Frank’s Red Hot Sauce: The quintessential buffalo flavor – accept no substitutes! Its vinegar tang and moderate heat level are perfect.
Lemon juice: Brightens everything up with necessary acidity to balance the richness.
Dijon mustard: Adds depth and complexity to the dressing while helping to emulsify it.
Garlic: Because almost everything is better with garlic – it provides that savory backbone.
Dried herbs (dill, chives): The classic ranch flavor profile that pairs perfectly with the buffalo kick.
Celery: Provides essential crunch and a cooling effect that balances the spicy dressing.
Red onion: Adds sharp, punchy flavor and beautiful color contrast.
Fresh herbs (parsley, chives): Finish the salad with brightness and freshness that dried herbs can’t provide.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Transform this recipe by using rotisserie chicken, canned chicken, or even leftover turkey after Thanksgiving. For a surprising twist, try using shredded jackfruit for a vegetarian version that maintains that shredded texture.

Veggie Additions

Bulk up the nutritional value by adding diced avocado, grated carrots, or chopped bell peppers. For extra crunch, try adding a handful of toasted walnuts or sliced almonds.

Serving Styles

Turn this into buffalo ranch chicken lettuce wraps using butter lettuce cups, or serve it over mixed greens for a more traditional salad experience. It’s also fantastic stuffed into hollowed tomatoes for an impressive appetizer.

Dietary Adaptations

Make it dairy-free by using coconut yogurt instead of Greek yogurt. For a keto-friendly version, add extra celery and serve in lettuce cups instead of with bread or crackers.

How to Make Buffalo Ranch Chicken Salad

Step 1: Prepare the Buffalo Ranch Dressing

In a bowl, whisk together almond milk, Greek yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried chives, onion powder, salt and pepper until smooth and well combined. Add Frank’s Red Hot Sauce and stir well. Transfer to a jar and refrigerate for at least 30 minutes to let those flavors mingle and develop.

If you prefer plain ranch dressing, simply skip the hot sauce – it’s delicious either way!

Step 2: Cook and Shred the Chicken

Place chicken breasts in a pot and cover completely with water. Bring to a boil over high heat, then reduce to medium and simmer for about 20 minutes until the chicken is fully cooked through with no pink remaining. Remove from water and let cool slightly before shredding with two forks until you have bite-sized pieces.

Step 3: Combine and Mix

In a medium bowl, add your shredded chicken, diced celery, chopped red onion, and fresh herbs. Pour in about half the buffalo ranch dressing and fold everything together. Add more dressing to reach your desired creaminess level, then season with salt and pepper to taste.

Step 4: Chill and Serve

For best flavor, cover the chicken salad and refrigerate for at least one hour before serving. This allows all the flavors to meld together beautifully.

Pro Tips for Making the Recipe

Cool the chicken completely before mixing with the dressing to prevent it from breaking down.
Make extra dressing – it keeps well for up to a week and is amazing on regular salads, as a veggie dip, or drizzled over grilled meats.
Control the moisture level by draining the chicken well after cooking. Too much liquid will make your salad soggy.
Taste as you go when adding the dressing. It’s easier to add more than to fix an overdressed salad.
Chop ingredients uniformly for the best texture and flavor distribution in every bite.

How to Serve

As a Main

Serve this buffalo ranch chicken salad on a bed of mixed greens with a sprinkle of blue cheese crumbles for a complete meal. It’s also fantastic in a wrap with some leafy greens or stuffed into a pita pocket.

As an Appetizer

Pile it onto cucumber rounds or endive leaves for an impressive party appetizer. Or hollow out mini sweet peppers and fill them with the chicken salad for colorful two-bite treats.

On Game Day

Serve with a variety of dipping vehicles – tortilla chips, celery sticks, carrots, or mini slider buns – and let everyone build their own buffalo chicken bites.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first day as they continue to meld together.

Freezing

This chicken salad doesn’t freeze well due to the dairy-based dressing, which can separate upon thawing. It’s best enjoyed fresh or within a few days of making.

Meal Prep Tips

Prepare the chicken and dressing separately and store in the refrigerator. Combine them with the fresh ingredients the night before or morning of when you plan to eat it for the freshest taste and texture.

FAQs

Can I use canned chicken instead of cooking chicken breasts?

Absolutely! While freshly cooked chicken provides the best texture, canned chicken is a great time-saving alternative. Just drain it well and give it a quick rinse before mixing with the other ingredients. You’ll have this salad ready in under 10 minutes!
Is this recipe spicy? How can I adjust the heat level?

The spice level is moderate as written. For a milder version, reduce the Frank’s Hot Sauce to 2 tablespoons. To crank up the heat, add an extra tablespoon of hot sauce or mix in a dash of cayenne pepper. Remember, the yogurt helps cool things down, so the final result is usually less spicy than the dressing tastes on its own.
Can I make this dairy-free?

Definitely! Substitute the Greek yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well as it has a natural creaminess. Just make sure to use an unsweetened variety to maintain the savory flavor profile.
How long will the buffalo ranch dressing keep?

When stored in an airtight container in the refrigerator, the dressing stays fresh for up to one week. It’s a great make-ahead component, and you might want to double the recipe since it’s delicious on so many things beyond this chicken salad!

Final Thoughts

This Buffalo Ranch Chicken Salad brings together two beloved flavors in one protein-packed, versatile dish. It’s my go-to when I want something satisfying that doesn’t require hours in the kitchen. The balance of spicy, tangy, and creamy elements creates a dish that’s far more exciting than your average chicken salad. Whether you’re meal prepping for the week ahead or looking for a crowd-pleasing party dish, give this recipe a try—I bet it’ll earn a permanent spot in your recipe collection!