Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded cheddar cheese (or blue cheese)
- 1 avocado (optional)
Instructions
- Cook the chicken: Preheat grill or skillet over medium-high heat. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes per side until internal temperature reaches 165°F.
- Shred the chicken: Allow the cooked chicken to rest for a few minutes before shredding with two forks.
- Add buffalo sauce: Toss shredded chicken in buffalo sauce until fully coated.
- Prepare salad base: In a large bowl, mix together mixed greens, cherry tomatoes, cucumber slices, and red onion.
- Combine: Gently fold in buffalo chicken and desired amount of ranch dressing to avoid sogginess.
- Serve: Plate the salad and top with shredded cheese and optional avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg