Description
A spicy, creamy, and high-protein salad ready in just 15 minutes. Perfect for busy days, this meal combines rotisserie or poached chicken with crisp vegetables and a tangy buffalo-ranch dressing.
Ingredients
Scale
- 400 g (14 oz) boneless, skinless chicken breasts or rotisserie chicken
- 60 ml (4 tbsp) Frank’s RedHot sauce
- 30 ml (2 tbsp) ranch dressing
- 1 head romaine lettuce (approx. 200 g), chopped
- 100 g (1 cup) celery, thinly sliced
- 50 g (1/2 cup) carrots, shredded
- 30 g (1/4 cup) blue cheese crumbles
Instructions
- Prepare the chicken: If using raw chicken, boil 14 oz in salted water for 8-10 minutes until cooked through. Drain, let cool slightly, and shred into chunks. If using rotisserie chicken, simply shred it.
- Make the buffalo sauce: In a small bowl, whisk together 4 tbsp of Frank’s RedHot sauce and 2 tbsp of ranch dressing.
- Prep the vegetables: Chop the romaine lettuce into bite-sized pieces, slice the celery thinly, and shred the carrots. Place them in a large serving bowl.
- Combine and toss: Add the shredded chicken to the bowl with the vegetables. Pour the buffalo-ranch mixture over the top and toss gently but thoroughly to coat everything.
- Serve immediately: Add the blue cheese crumbles last. Plate and eat while the chicken is still warm.
Notes
Keep the chicken warm for the best texture. Store dressing and greens separately if meal prepping to prevent wilting. Do not freeze this salad as the lettuce and dairy dressing will separate.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
Keywords: buffalo chicken salad, high protein salad, 15 minute meals, meal prep, healthy lunch, spicy salad, rotisserie chicken recipes