Buffalo Ranch Chicken Salad
A creamy, tangy chicken salad tossed with buffalo sauce and ranch for a quick make-ahead protein-packed dish.
Servings: 8 servings
Ingredients
- 3 cups chicken breast, cooked and shredded I used rotisserie chicken
- 1 1/2 cups celery chopped
- 1/2 cup green onions chopped
- 1/4 whole sweet yellow onion finely diced
- 1/2 cup mayonnaise
- 1/4 cup Frank's Hot Sauce, buffalo-style
- 1 ounce ranch seasoning mix (about 1 packet or 2 tablespoons)
- 1/2 cup blue cheese crumbles, optional
Instructions
- In a small bowl, whisk together the mayonnaise, Frank's Hot Sauce, and ranch seasoning until smooth and well combined.
- In a large bowl, combine the shredded chicken, chopped celery, chopped green onions, and finely diced sweet yellow onion.
- Pour the mayo-buffalo mixture over the chicken mixture and stir until everything is evenly coated.
- Refrigerate the salad for 10–20 minutes to allow the flavors to meld.
- Stir gently and top with blue cheese crumbles if using, then serve.
Equipment
- Large Bowl
- Measuring Cups and Spoons
- Spoon or Spatula
- Refrigerator
Notes
- Swap cooked shredded turkey for chicken if desired.
- Any buffalo-style hot sauce can replace Frank's.
- Miracle Whip or Greek yogurt can be used instead of mayo.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freezing is possible but may change the texture due to mayonnaise.
- This recipe can be doubled or halved to scale.