Buffalo Ranch Chicken Salad

This Buffalo Ranch Chicken Salad was a creation I’ve had in mind for awhile. My husband loves Buffalo anything. I mean anything. We have a few nights a week we call Date Night. It’s when we put the kids to bed and we pig out on our own dinners in peace and quiet. Though I love our family dinners, Momma & Daddy need time too, during the winter I make soups, chili’s and dishes I know my kids won’t touch. This Summer I found that I served us salads at least twice a week, I eventually got sick of the same old greens, cucumbers and tomatoes. Then this Buffalo Ranch Chicken Salad was born. The serving sizes are meant for 2 people so it’s a perfect meal to curl up on the couch and just enjoy a nice light dinner.

I wanted to add some ranch in it to even out the flavors and also for the dressing. Ranch just goes with Buffalo doesn’t it? I think it does, just like carrots and celery goes with buffalo anything right? I love this dressing because it’s made with non-fat green yogurt and it still tastes amazing! If you don’t want to top it off on a salad, that’s OK, throw it on a bun or bread. I made this recipe with the #21DayFix program in mind so I measured everything.

Buffalo Ranch Salad C

Buffalo Ranch Chicken Salad for Two
 
Prep time
Total time
 
This Buffalo Ranch Chicken Salad for Two is a great meal to enjoy for a Date Night in! The ranch dressing is healthy and light with just the right amount of heat.
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • ½ english cucumber, diced
  • 2 small plum tomatoes, diced
  • 3 cups of mixed greens (romaine, baby spinach, etc)
  • 1 packet of ranch dressing seasoning
  • 5 oz of non-fat plain greek yogurt
  • 3-5 tbsp. of low fat milk
  • 3-4 tbsp of Sriracha (more or less for the heat you enjoy)
  • 1 cup of cooked chicken, shredded
  • 2 carrots, peeled then chopped
  • 4 slices of part-skim mozzarella cheese
  • Red or Green onion, chopped (optional)
Instructions
  1. To make the dressing:
  2. Add the greek yogurt, ranch dressing seasoning and 3 tbsp of milk into a mini food processor (or you can whisk it by hand) Add milk to get the consistency of dressing and set aside.
  3. Pour Sriracha on top of the shredded chicken and stir to combine. Add 2 tbsp of the ranch dressing and mix to combine.
  4. Place the mixed greens and mozzarella cheese in a large serving bowl. Place the rest of the vegetables around the outside of the salad.
  5. Serve with dressing and enjoy.

 

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