Buffalo Chicken Ranch Salad Bowls

• 4 cups mixed greens
• 1 cooked chicken breast, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup blue cheese crumbles
• 2 tablespoons sliced almonds, toasted
• Juice of 1/2 lime

Steps

1. 1 Toss shredded chicken with buffalo sauce in a bowl.
2. 2 Divide mixed greens among four serving bowls.
3. 3 Top each salad with an equal portion of buffalo chicken.
4. 4 Scatter cherry tomatoes, cucumber, and red onion over the top.
5. 5 Drizzle ranch dressing over each salad.
6. 6 Sprinkle with blue cheese crumbles and toasted almonds.
7. 7 Finish with a squeeze of lime juice before serving.

Equipment

• Large bowl
• Measuring cups
• Cutting board
• Knife

Variations

• For a vegan option, replace chicken with chickpeas and use vegan ranch dressing.
• Add avocado slices for extra creaminess.

Substitutions

• Substitute blue cheese with feta if preferred.
• Use sunflower seeds in place of almonds for a nut-free option.

Pairings

• Cold beer complements the spicy buffalo flavor.
• A side of garlic knots for a carb-loving crowd.

Nutrition

Tips

• For a quicker meal, use store-bought rotisserie chicken.
• Toast almonds in a dry skillet for extra crunch.

Storage

Store in airtight containers in the refrigerator for up to 2 days. Dress just before serving to keep greens crisp.

Freezing: Does not freeze well due to the moisture content of the greens and dressing.

Serving Suggestions

• Pair with warm breadsticks for a satisfying meal.
• Serve with crispy tortilla strips for added texture.

FAQ