Buffalo Ranch Chicken Salad
There’s something about buffalo and ranch together that just works—especially in a creamy, protein-packed chicken salad. I’ve been making this one on repeat for quick lunches, especially during the week when I don’t want to think too hard about what to eat. It’s the easiest thing to throw together with leftover shredded chicken, and it’s so versatile: wrap it in a tortilla, pile it on sourdough, or serve it over greens when you’re craving something lighter.
Also… if you’re a ranch girly like me, don’t sleep on the way this comes together. It’s cozy, tangy, and just the right amount of spicy. And the best part? It’s done in 10 minutes and keeps well in the fridge, so you can prep it ahead for the whole week.
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Recipe Tips
Use a stand mixer to shred your chicken! I toss warm, cooked chicken breasts into my KitchenAid with the paddle attachment and let it run on low for 30 seconds—it shreds perfectly and saves so much time.
Rotisserie chicken works great if you’re short on time. Just remove the skin and shred it with two forks or in the stand mixer.
Let the salad chill for 10–15 minutes before serving—the flavors get even better as it sits.
If you’re packing it for lunch, keep the chicken salad in one container and store wraps, greens, or bread separately to avoid sogginess.
Want it extra creamy? Add an extra spoonful of Greek yogurt or a drizzle of olive oil before mixing.
Add-ins like chopped pickles, shredded carrots, or even crumbled blue cheese can totally elevate it if you want to switch things up.
Make it kid-friendly by using a mild buffalo sauce or mixing buffalo and plain yogurt 50/50 to tone down the heat.
Ingredient Swaps:
No Greek yogurt ? Swap in cottage cheese blended until smooth, or use mayo for a more traditional flavor.
Want more heat? ? Add extra buffalo sauce or a dash of cayenne.
Need it dairy-free? ? Use a dairy-free yogurt and double-check your ranch seasoning is dairy-free.
No ranch seasoning? ? Mix ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, a pinch of parsley, and salt.
Meal Prep Tips: Double the recipe and portion it into small containers for easy grab-and-go lunches. It’s great on a bed of arugula or stuffed in pita pockets.
Storage Tips: Store in an airtight container in the fridge for up to 4 days. The flavor actually gets better after a day in the fridge!
more recipes to try:
Buffalo Ranch Chicken Salad
Ingredients
- 3 cups chicken cooked and shredded
- ¼ cup Greek yogurt
- ¼ cup buffalo sauce
- 2 tbsp ranch seasoning
- 1 stalk celery chopped
- 1 green onion sliced
- Salt + pepper
Instructions
- In a bowl, stir together the Greek yogurt, buffalo sauce, and ranch seasoning until smooth.
- Pour onto the shredded chicken, chopped celery, and green onion.
- Season with salt and pepper to taste.
- Chill for 10–15 minutes (optional, but it helps the flavors come together!).
- Serve in wraps, over greens, or on toasted sourdough.
