Buffalo Ranch Chopped Chicken Salad That Slaps: Crunchy, Saucy, Protein-Packed Bliss

You want a salad that eats like a meal and hits like a snack? This Buffalo Ranch Chopped Chicken Salad is a flavor blitz—spicy, cool, crunchy, and ridiculously satisfying. It’s the kind of bowl that makes you forget you’re “eating healthy” because you’re too busy demolishing it.

Perfect for busy weeknights, meal prep, or that post-gym hunger where you need real fuel, not rabbit food. If you love wings but also want to button your jeans—this is your middle ground.

What Makes This Recipe Awesome

• Big flavor, zero boredom: Buffalo heat meets creamy ranch, balanced by crisp veggies and a tiny kick of tang. It’s not subtle—and that’s the point.
• Fast and flexible: Use rotisserie chicken, leftover grilled chicken, or even air-fryer tenders.
  

  Ten minutes of chopping, and you’re in business.

  
  
• Macro-friendly: High protein, high fiber, customizable carbs. Add grains or keep it low-carb—your call.
• Meal-prep gold: Components hold well, and the dressing’s thick enough not to water down your salad. Make it once, eat like a champ for days.
• Crunch therapy: Chopped style means every bite has chicken, veg, and dressing.
  

  No sad lettuce-only forkfuls.

  
  

Shopping List – Ingredients

• Chicken: 3 cups cooked chicken breast, chopped (rotisserie or grilled)
• Buffalo Sauce: 1/3 cup hot sauce (Frank’s RedHot or similar), 2 tbsp melted butter, 1 tsp honey, 1/2 tsp garlic powder
• Ranch Dressing: 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2–3 tbsp buttermilk (to thin), 1 tsp lemon juice, 1 tsp dried dill, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1/4 tsp salt
• Greens & Base: 4 cups chopped romaine, 2 cups chopped green cabbage (or coleslaw mix), 1 cup chopped celery
• Color & Crunch: 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup shredded carrots, 1/4 cup red onion, finely diced
• Extras (optional but elite): 1/3 cup crumbled blue cheese or feta, 1/2 avocado diced, 1/3 cup roasted corn, 1/3 cup crushed tortilla chips or pita crisps
• Fresh Herbs: 2 tbsp chopped chives or parsley
• Finishers: Lemon wedges, extra hot sauce, flaky salt

Step-by-Step Instructions

1. Make the Buffalo chicken: In a bowl, whisk hot sauce, melted butter, honey, and garlic powder. Toss the chopped chicken until evenly coated. Taste and adjust heat—more hot sauce for spice, more honey if you’re delicate.
2. Whip the ranch: Stir Greek yogurt, mayo, buttermilk, lemon juice, dill, onion powder, garlic powder, pepper, and salt until smooth.
   

   It should be pourable but not runny. Thin with a splash more buttermilk if needed.

   
   
3. Chop the base: Finely chop romaine and cabbage so everything is about the same size. Add celery, cucumber, tomatoes, carrots, and red onion to a large mixing bowl.
4. Toss with ranch: Drizzle about 2/3 of the ranch over the veg and toss thoroughly.
   

   You want glossy leaves, not soup. Save some ranch for finishing.

   
   
5. Add the star: Fold in the Buffalo chicken. Sprinkle blue cheese or feta and herbs.
   

   Gently toss so every bite gets a little bit of everything.

   
   
6. Finish like a pro: Top with avocado, roasted corn, and a hit of crushed chips for texture. Squeeze lemon over the top and add extra hot sauce if you’re feeling bold.
7. Serve immediately: Plate it high, drizzle remaining ranch, and flex your masterpiece. FYI, it’s equally great stuffed into a wrap.

Preservation Guide

• Short-term: Store components separately for 3–4 days: chopped veggies, Buffalo chicken, and ranch in airtight containers.
  

  Combine just before eating.

  
  
• Pre-tossed salad: If already dressed, keep up to 24 hours in the fridge. Cabbage holds better than romaine, so include extra cabbage if you’re prepping ahead.
• Freezing: Don’t. Veg will turn mushy.
  

  You can freeze plain cooked chicken, but not the finished salad.

  
  
• Lunch packing: Layer in jars: dressing on bottom, chicken next, hearty veg (cabbage, carrots, celery), then greens on top. Shake when ready to eat.

Health Benefits

• Protein power: Chicken and Greek yogurt ranch deliver a solid protein dose to support muscle recovery and keep you full.
• Fiber and micronutrients: Cabbage, romaine, carrots, and tomatoes bring fiber, vitamin A, K, C, and antioxidants. Your gut and immune system say thanks.
• Better fats, better satiety: A little avocado and dairy fat improves flavor and helps absorb fat-soluble vitamins.
  

  Balance over restriction, IMO.

  
  
• Controlled sodium and sugar: Making your own sauce and dressing keeps the salt and sugar in check compared to store-bought bottled stuff.

Don’t Make These Errors

• Overdressing the salad: If it looks glossy, stop. You can always add more, but you can’t un-sog wet greens.
• Skipping the chop: The “chopped” part matters. Big chunks ruin the bite-to-bite balance and make it harder to mix.
• Using only romaine: Romaine wilts fast.
  

  Mix with cabbage for crunch insurance, especially for meal prep.

  
  
• Cold, dry chicken: Toss chicken in warm Buffalo sauce so it absorbs flavor. Dry chicken equals sad salad. Don’t be that person.
• Forgetting acid and heat: Lemon and extra hot sauce at the end wake everything up.
  

  Flat flavors are a crime.

  
  

Variations You Can Try

• Grain bowl edition: Add 1 cup cooked quinoa or farro for extra heft and complex carbs.
• Low-carb swap: Skip corn and chips; add more cucumber and celery. Use all-Greek-yogurt ranch.
• Blue cheese loyalist: Swap ranch for a light blue cheese dressing and go heavy on celery for true wing-night energy.
• Cauliflower “chicken”: Roast cauliflower florets, then toss in Buffalo sauce. Surprisingly epic, and fully vegetarian.
• Air-fryer crunch: Use air-fried breaded chicken tenders, chopped and sauced.
  

  Think Buffalo chicken sandwich—but salad mode.

  
  
• Extra greens: Add chopped kale (massaged with a bit of lemon and oil) to the base for a heartier, meal-prep-friendly mix.

FAQ

Can I use store-bought ranch?

Yes, but choose a thicker, high-quality brand. If it’s too runny, whisk in a spoon of Greek yogurt to thicken it so your salad doesn’t drown.

What’s the best chicken for this?

Rotisserie is fast and flavorful, but grilled chicken breast or thighs give you better texture. Shred or chop small for maximum sauce coverage.

How spicy is it?

Medium by default.

For mild, use less hot sauce and more butter/honey. For hot, add cayenne or extra Frank’s. You control the chaos.

Can I make it dairy-free?

Use a vegan mayo and unsweetened coconut yogurt for the dressing, and skip the cheese.

Swap butter in the Buffalo sauce for olive oil or a plant-based butter.

Is there a good make-ahead version?

Yes. Keep the elements separate and assemble just before eating. Pre-chopped cabbage and chicken hold great; add avocado and chips right before serving.

What if I don’t have buttermilk?

Mix regular milk with a squeeze of lemon, or thin the dressing with water plus a bit more lemon juice.

You just need a touch of tang and flow.

How do I keep the salad crunchy for lunch?

Layer smart: dressing, chicken, hard veg, then greens. Add toppings like chips and avocado right before eating. A quick toss revives everything.

Wrapping Up

This Buffalo Ranch Chopped Chicken Salad checks every box—speed, crunch, heat, creaminess, and legit nutrition.

It’s the weeknight win you’ll make on repeat, the meal-prep hero that isn’t boring, and the crowd-pleaser that somehow still fits your goals. Make it once and you’ll memorize it; make it twice and it’ll be your signature move. Ready for a bowl that actually delivers?

This one does—every single bite.