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+ servings
Two bowls of buffalo chicken salad next to each other with ranch dressing on the side.
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5 from 1 vote

Easy Buffalo Chicken Salad {+ Healthy Ranch Dressing}

This easy Buffalo Chicken Salad is the perfect veggie-packed lunch - it's topped with a homemade ranch dressing that's low in calories!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 470kcal


  • 1 tbsp olive oil
  • 1 lb chicken breasts
  • 1/2 cup buffalo wing sauce such as Frank's buffalo sauce
  • 1 head romaine lettuce washed, dried and chopped
  • 1 red onion thinly sliced
  • 1/2 cucumber chopped
  • 2 stalks celery chopped
  • 1 cup carrot matchsticks or 1 grated carrot
  • 1 cup frozen corn defrosted
  • 1 cup feta or blue cheese crumbled
  • 1 avocado sliced

Lighter ranch dressing

  • 1/3 cup sour cream
  • 1 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp dried or fresh dill
  • 1 clove minced garlic
  • 1 pinch each salt & pepper


  • Make the ranch dressing by mixing the sour cream, water, lemon juice, dill, minced garlic and salt and pepper together in a small bowl and set aside.
  • Cut chicken breasts in half lengthwise then season generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and then saute chicken for 3-4 minutes each side until fully cooked through. Remove from heat and let rest for 5 minutes before slicing up and tossing in buffalo sauce.
  • While chicken cooks, prep the veggies. Add chopped romaine lettuce to large salad bowls, topping with sliced red onion, chopped cucumber, chopped celery, carrot matchsticks, defrosted corn, crumbled feta or blue cheese and sliced avocado.
  • Top salads with chicken and drizzle with dressing when ready to serve. Alternatively, add chicken to (1L) mason jars followed by cheese and remaining veggies to meal prep these salads.


Swap out the veggies for whatever you’re craving or have on hand.
Toss the chicken in your favourite buffalo wing sauce like Frank’s Red Hot.
Meal prep your salad in mason jars. Layer the dressing first followed by the chicken, cheese, veggies and lettuce.
Store the salads in the fridge for 3-4 days. Eat cold or warm up the chicken separately.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat in the microwave.


Calories: 470kcal | Carbohydrates: 27g | Protein: 35g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1531mg | Potassium: 1414mg | Fiber: 9g | Sugar: 6g | Vitamin A: 16683IU | Vitamin C: 22mg | Calcium: 294mg | Iron: 3mg