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

Description

This Buffalo Ranch Chicken Salad is a flavorful, protein-packed main course that combines tender shredded chicken breast with crunchy celery, red onion, and fresh herbs, all tossed in a creamy, spicy homemade buffalo ranch dressing. It’s a perfect make-ahead meal for lunch, sandwiches, or salads, and can easily be adapted to suit different diets.

Ingredients

Units Scale

For the Chicken Salad

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

For the Buffalo Ranch Dressing

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

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Instructions

Prepare the Buffalo Ranch Dressing: In a small bowl, whisk together almond milk, Greek yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried chives, onion powder, salt, and black pepper until smooth and creamy. For the buffalo ranch version, stir in the Frank’s Red Hot Sauce. Taste and adjust seasoning as needed. Transfer to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to blend.
Cook the Chicken: Add the chicken breasts to a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium. Simmer for about 20 minutes, or until chicken is cooked through and no longer pink. Remove chicken from the water and shred using two forks.
Combine Salad Ingredients: In a medium bowl, combine the shredded chicken, prepared buffalo ranch dressing, diced celery, chopped red onion, fresh parsley, chives, and season with salt and pepper. Mix well until everything is evenly coated.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold on sandwiches, lettuce wraps, or alongside your favorite fresh greens.

Notes

Nutritional information is an estimate and will vary with ingredient substitutions.
For a plain ranch chicken salad, omit the Frank’s Red Hot Sauce from the dressing.
To save time, use rotisserie or leftover cooked chicken instead of boiling raw chicken breasts.
This recipe can easily be doubled for meal prep or larger gatherings.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 230
Sugar: 3g
Sodium: 900mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 35g
Cholesterol: 90mg