Buffalo Chicken Salad with Blue Cheese Cilantro Ranch
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- olive oil
- 1 red bell pepper chopped
- 3 stalks celery chopped
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1/2 cup matchstick carrots
- blue cheese crumbles
- 2 garlic cloves peeled
- 1/2 teaspoons dried dill
- milk (as needed)
- freshly squeezed lime juice
- 1/2 cup real mayonnaise ((i use lowfat))
- 1/4 cup packed cilantro leaves and stems
- 1 recipe buffalo chicken (sliced or chopped)
- 1 large head romaine lettuce chopped ((about 8 cups))
- fresh corn kernels (from 1 ear of corn)
- 1 large avocado chopped or sliced
- 1/2 cup sour cream ((may sub greek yogurt with a pinch of
- 3 tablespoons blue cheese crumbles
- bacon crumbles ((optional))
- 1/2 loaf garlic/herb french bread
- Carbohydrate 9.25322463735728 g
- Cholesterol 8.70117187299394 mg
- Fat 7.39284177401477 g
- Fiber 4.07428782842977 g
- Protein 4.42149227707184 g
- Saturated Fat 2.74963093899609 g
- Serving Size 1 1 serving (176g)
- Sodium 183.902298840891 mg
- Sugar 5.17893680892751 g
- Trans Fat 0.521180446673288 g
- Calories 111 calories
My Go-To Weeknight Salad: Buffalo Chicken with a Twist
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, whipping up something elaborate is often just not in the cards. That’s why I’ve developed a go-to recipe that's both satisfying and quick: Buffalo Chicken Salad with Blue Cheese Cilantro Ranch.
This salad isn't your average lettuce-and-tomato affair. It’s a powerhouse of flavor and texture. The spicy buffalo chicken provides a delightful kick, perfectly balanced by the creamy blue cheese cilantro ranch dressing. The crunch of croutons, the sweetness of corn, and the richness of the avocado add layers of complexity that elevate this salad beyond the ordinary. And the best part? It's incredibly adaptable to whatever ingredients I have on hand.
Why this recipe works for me:
Firstly, it’s incredibly versatile. Feel free to swap out ingredients based on your preferences and what’s in season. Don't have corn? Use black beans or chickpeas! No fresh cilantro? Dried will do the trick in a pinch. Want to add some extra protein? Toss in some grilled chicken or chickpeas. The beauty of this recipe lies in its adaptability.
Secondly, it's a fantastic way to use up leftover buffalo chicken. I often make a larger batch of buffalo chicken on the weekend, and this salad provides the perfect opportunity to repurpose those leftovers mid-week. This saves me time and reduces food waste, two major wins in my busy life.
Thirdly, it's a complete meal in itself. The combination of protein from the chicken, healthy fats from the avocado, and fiber from the vegetables makes it a satisfying and nutritious dinner option. I often add some bacon crumbles for extra protein and flavor, but that’s completely optional.
Tips for Success:
Make it ahead: The dressing and croutons can be made ahead of time, which is a huge time saver on busy weeknights. Store the dressing in an airtight container in the refrigerator for up to three days. The croutons can also be stored in an airtight container at room temperature for a few days. You can even prep the vegetables ahead of time by chopping them and storing them in separate containers in the fridge.
Customize it: This recipe is a blank canvas for culinary creativity. Feel free to experiment with different vegetables, cheeses, and add-ins. I've been known to add roasted sweet potatoes, toasted pecans, or even some shredded red cabbage for an extra layer of texture and flavor.
Adjust the spice level: If you prefer a milder flavor, reduce the amount of buffalo wing sauce used in the chicken preparation. For those who love a fiery kick, add more sauce, or even some diced jalapeños to the salad.
Serve it up: This salad is equally delicious served for a casual weeknight dinner or a more elegant gathering. You can serve it in individual bowls, on a platter for a buffet-style meal, or even as a filling for lettuce wraps for a lighter option.
This Buffalo Chicken Salad with Blue Cheese Cilantro Ranch is more than just a recipe; it’s a time-saving solution for busy lifestyles, a delicious and healthy meal option, and a testament to the power of simple ingredients combined creatively. Give it a try, and I’m confident it will become a regular staple in your meal rotation!
Step-by-step
- Prepare Buffalo Chicken according to directions.
- While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use.
- Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
- If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons.
- If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.
