Let’s be real: most salads leave you hungry an hour later. Not this one. This salad is built for people who want the satisfaction of a wing platter but in a fresher, lighter format. It is a massive bowl of crunch crisp romaine, juicy veggies, and the star of the show: hot, crispy buffalo chicken.

Crispy Buffalo Chicken Salad with Creamy Ranch Dressing

The magic here is the contrast. You have the warm, spicy crunch of the chicken hitting the cool, creamy ranch dressing and the refreshing snap of celery and cucumber. It is a texture lover’s dream and packs enough protein to actually count as a full dinner. I love making this when I crave Buffalo Chicken but want to feel virtuous about it.

Why This Salad Will Replace Your Usual Lunch

It fixes everything wrong with boring salads.

Warm vs. Cold: Top the cold greens with hot, freshly cooked chicken. The temperature difference makes it feel like a restaurant meal.
The Crunch Factor: We use panko-breaded chicken (baked or air-fried) so it stays shatteringly crisp even when tossed in sauce.
Homemade Ranch: It takes 2 minutes to whisk Greek yogurt with herbs, and it tastes infinite times better than bottled.
No Soggy Greens: By using sturdy romaine and crunchy mix-ins like celery and carrots, this salad holds its texture perfectly.

Ingredients

Chicken Tenders: You can use frozen crispy tenders for speed or make your own with panko and spices.
Buffalo Sauce: A must-have. I use a mix of hot sauce and melted butter, or just grab your favorite bottle.
Romaine Lettuce: The sturdiest green for heavy toppings.
Celery & Carrots: Essential “wing side” veggies that add crunch and sweetness.
Avocado: Adds a cooling creaminess that balances the heat.
Ranch Dressing: Use a creamy version, or swap for blue cheese if you prefer the funk.
Cheese: Pepper Jack or Blue Cheese crumbles work best.

How to Make It (The 15-Minute Method)

Crisp the Chicken. Cook your chicken tenders (bake, fry, or air fry) until golden and super crunchy.
Sauce It. While the chicken is hot, slice it into bite-sized pieces and toss immediately in buffalo sauce.
Build the Base. In a large bowl, combine chopped romaine, sliced celery, shredded carrots, cucumber, and cherry tomatoes.
Dress the Greens. Drizzle half the ranch dressing over the veggies and toss to coat evenly. This ensures every bite has flavor.
Top & Serve. Pile the hot buffalo chicken on top. Add diced avocado and a sprinkle of cheese. Drizzle with the remaining ranch.

Crispy Buffalo Chicken Salad with Creamy Ranch Dressing

Author: danyrecipes
Total Time: 30
Yield: 4 servings

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Description

A hearty salad that eats like a meal. Crispy panko-breaded chicken tenders tossed in spicy buffalo sauce sit atop cool romaine, crunchy veggies, and a creamy homemade ranch dressing.

Ingredients

1 lb chicken tenders (fresh or frozen)

1/2 cup buffalo sauce

2 heads romaine lettuce, chopped

1 cup celery, sliced

1 cup carrots, shredded or sliced

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup ranch dressing

1/4 cup blue cheese or pepper jack cheese crumbles

Green onions for garnish

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Instructions

1. Cook chicken tenders according to package directions or bake at 400°F (200°C) until crispy and golden (about 15-20 mins).

2. While chicken cooks, assemble the salad base. In a large bowl, combine the chopped romaine, celery, carrots, and tomatoes.

3. Toss the salad greens with about half of the ranch dressing until lightly coated.

4. When the chicken is done, slice into bite-sized pieces.

5. In a small bowl, toss the hot chicken pieces with the buffalo sauce until fully coated.

6. Top the salad with the buffalo chicken, diced avocado, and cheese crumbles.

7. Drizzle with the remaining ranch dressing and garnish with green onions before serving.

Notes

**Pro Tip:** Toss the greens with dressing *before* adding toppings. This ensures better flavor distribution without drowning the crispy chicken.

**Time Saver:** Use store-bought frozen crispy chicken strips air-fried for 10 minutes for an ultra-fast dinner.

Prep Time: 15
Cook Time: 15
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 large bowl
Calories: 480
Sugar: 4g
Sodium: 1150mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg

Variations & Serving Ideas

This salad is super adaptable.

Jar Salads: Layer dressing, chicken, veggies, and lettuce (in that order) in mason jars for meal prep lunches that don’t get soggy.
Vegan Swap: Use crispy tofu or “soy curls” tossed in buffalo sauce for a meat-free version.
Wrap It: Toss the whole salad into a large tortilla for a Buffalo Chicken Wrap.
Dip Mashup: Stir a spoonful of Cottage Cheese Buffalo Chicken Dip into the dressing for a protein boost.
Soup Combo: Serve a smaller portion alongside a cup of Buffalo Chicken Soup for a hot-and-cold duo.

Final Thoughts

This Crispy Buffalo Chicken Salad proves that eating your greens doesn’t have to be boring. It is spicy, creamy, crunchy, and totally satisfying. Once you try the hot-chicken-on-cold-salad trick, you will never go back.