Buffalo Chicken Salad
I always like cooking a large batch of buffalo chicken and freezing my leftovers. Why? Buffalo chicken salad, that's why!
Servings: 4 servings
Calories: 463kcal
Ingredients
- 2 ½ cups buffalo chicken
- 3 heads romaine lettuce chopped
- 1 cup carrots shredded
- 1 cup celery sliced on the bias
- 1 cup cucumber halved, seeded, sliced
- 1 avocado
- 1 cup cherry tomatoes
- 4 hard-boiled eggs
- 1 cup Ranch Dressing
Instructions
- Hard-boiled eggs: Place 4 eggs in a small saucepan and cover with cold water. Bring the water up to a boil, cover, and turn off the heat. Set timer for 10 minutes. Transfer to an ice bath. Peel.
- Romaine lettuce: Split hearts of romaine in half lengthwise, then chop. Wash chopped romaine and let dry in a colander.
- Prep the veggies: Cut cherry tomatoes, avocado, cucumber, celery, carrots, and hard-boiled eggs.
- Assemble the salad: In a large bowl combine romaine, tomatoes, cucumbers, celery, carrots, and ranch dressing. Divide salad into 4 separate bowls. Top with sliced avocado halved hard-boiled eggs and a drizzle of ranch dressing.
Notes
Dry romaine lettuce completely: If the lettuce is still wet dressing can't stick to it. I like to lay my lettuce out on a large kitchen towel and pat it dry.
Meal prep: This is a great salad to meal prep. Make sure to put the dressing on the side to preserve the lettuce. Also the avocado with turn brown on you, so add it right before eating.
Cutting on the bias: Means to cut on the diagonal.
Nutrition
Calories: 463kcal | Carbohydrates: 18g | Protein: 11g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 13g | Cholesterol: 202mg | Sodium: 5253mg | Potassium: 686mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4815IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 2mg