Go Back
–+ servings
Buffalo chicken salad with lettuce, avocado, hard boiled egg, fire roasted corn, blue cheese, halved cherry tomatoes, green onions and diced chicken with Frank's red hot sauce. Ranch dressing on the side.
Print Recipe
5 from 5 votes

Buffalo Chicken Salad

This Buffalo Chicken Salad is loaded with spicy buffalo chicken, crisp lettuce, creamy avocado, and ranch dressing for an easy lunch or dinner that is super filling and full of flavor.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Buffalo chicken, Chicken, Chicken Salad
Servings: 4
Calories: 600kcal
Author: Erica Walker

Ingredients

For the buffalo chicken:

  • 2 boneless skinless chicken breasts cut into small cubes
  • 3 tablespoons butter divided
  • 2 teaspoons ranch seasoning (see substitutions below)
  • 1/3 cup Frank's Hot Sauce plus more for drizzling

For the salad:

  • 8 cups romaine lettuce (about two romaine hearts)
  • 2 hard boiled eggs peeled and chopped
  • 2 avocados peeled, pitted and sliced
  • 1 cup fire roasted corn prepared
  • 1 cup grape tomatoes halved
  • 1/2 cup blue cheese crumbles
  • 1/2 cup chopped green onion for garnish
  • ½ cup ranch dressing or to taste

Instructions

  • Place chicken in a bowl and toss with ranch seasoning.
    Glass bowl with diced chicken mixed with seasonings and a spoon.
  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken in a single layer. Don’t overcrowd the pan or the chicken will steam instead of getting golden brown.
    Cook the chicken for 3 to 4 minutes before stirring or flipping. Continue cooking another 3 to 4 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges.
    Cooking diced chicken in butter on the skillet.
  • Reduce heat to low and pour in the Frank's hot sauce and 2 tablespoons butter. Stir until the butter is melted and the chicken is evenly coated in the sauce.
    Skillet with diced chicken warmed in Frank's red hot sauce.
  • Place chopped romaine into a large serving bowl or divide between 4 bowls. Top with warm buffalo chicken, eggs, avocado, corn, tomatoes, and blue cheese crumbles.
    Buffalo chicken salad with lettuce, avocado, hard boiled egg, fire roasted corn, blue cheese, halved cherry tomatoes and diced chicken with Frank's red hot sauce. Ranch dressing and green onions on the side.
  • Drizzle with ranch dressing and extra buffalo sauce. Garnish with green onions and serve immediately.
    Pouring Ranch on top of buffalo chicken salad.

Notes

Ranch seasoning substitute: If you don’t have ranch seasoning, you can substitute about ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a small pinch of dried dill or parsley. The ranch seasoning just gives the chicken a little extra savory flavor without overpowering the buffalo sauce.
Bulk ranch seasoning: I usually keep ranch seasoning on hand in bulk so I can just pull it out for recipes like this one. I always use my Homemade Ranch Dressing Mix recipe because it tastes just like the Hidden Valley packets but for a fraction of the cost. 

Nutrition

Calories: 600kcal | Carbohydrates: 26g | Protein: 24g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 172mg | Sodium: 1485mg | Potassium: 1232mg | Fiber: 10g | Sugar: 7g | Vitamin A: 9420IU | Vitamin C: 24mg | Calcium: 172mg | Iron: 3mg