This Buffalo Chicken Avocado Ranch Salad is the lunch that wins everyone over — tender shredded buffalo chicken tossed in spicy, tangy buffalo sauce, creamy avocado, crisp romaine, juicy cherry tomatoes, and crunchy vegetables, all cooled down with a drizzle of ranch dressing. Every bite hits the perfect balance of spicy, fresh, and creamy, and it is packed with protein, so it works just as well for quick lunches and meal prep as it does for a light but filling dinner.
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breasts
- 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 6 cups chopped romaine lettuce
- 2 ripe avocados, sliced or diced
- 1 1/2 cups cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 red onion, thinly sliced
- 1/2 cup ranch dressing, plus extra for serving
- 1/4 cup crumbled blue cheese or shredded cheddar (optional)
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Cook the chicken: Season the chicken breasts with garlic powder, paprika, salt, and pepper. Cook in a skillet over medium-high heat for 6–7 minutes per side until cooked through (165°F / 74°C), then let rest for 5 minutes.
- Make it buffalo: Shred the rested chicken with two forks. Toss it in a bowl with the melted butter and buffalo hot sauce until every shred is evenly coated in the spicy orange sauce.
- Build the base: Add the chopped romaine to a large bowl or wooden salad bowl, then layer on the cucumber, shredded carrots, and sliced red onion.
- Add the stars: Top the greens with the buffalo chicken, avocado slices, and halved cherry tomatoes, arranging them in generous sections so every serving gets a bit of everything.
- Dress and finish: Drizzle with ranch dressing, sprinkle over the cheese (if using) and fresh herbs, and toss lightly just before serving so the avocado stays intact.
- Serve: Divide into bowls and serve with extra buffalo sauce, ranch dressing, and fresh herbs on the side.
Pro tip: Let the chicken rest before shredding — it stays juicy and soaks up the buffalo sauce far better than chicken shredded straight off the heat. For meal prep, keep the dressing separate and add the avocado just before eating so it stays bright green.
Estimated nutrition per serving: 420 calories, 36g protein, 14g carbohydrates, 25g fat.
