Buffalo Chicken with Ranch (Print Version)
# Ingredients:
→ For the chicken
01 -
1 lb boneless and skinless chicken thighs or chicken breasts
02 -
1 teaspoon garlic powder
03 -
½ teaspoon onion powder
04 -
½ teaspoon smoked paprika
05 -
¼ teaspoon dried oregano
06 -
¼ teaspoon dried thyme
07 -
¼ teaspoon salt
08 -
¼ teaspoon black pepper
09 -
¼ cup buffalo sauce
10 -
2 tablespoons vegetable oil or avocado oil
→ For the Salad
11 -
6 cups shredded romaine lettuce
12 -
½ small red onion, sliced thinly about ⅛ inch
13 -
1 cup grated carrot
14 -
3 stalks celery, sliced
15 -
2 cups cherry tomatoes, sliced in half
16 -
1 cup ranch dressing, divided
# Instructions:
01 -
In a large bowl or zip-top bag, combine chicken with garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and pepper. Add ½ cup of buffalo sauce to the chicken, and stir to combine. Allow to marinate in the fridge for at least 30 minutes, and up to 2 hours.
02 -
In a large skillet over medium-high heat, heat oil and add the chicken. Cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F/74°C. This should take 10-15 minutes. Remove onto a plate, drizzle with the remaining buffalo sauce, and set aside to rest before slicing.
03 -
If you prefer to bake the chicken, preheat the oven to 400°F/200°C, and roast on a sheet pan for 20-25 minutes.
04 -
To a large bowl, add lettuce and ¼ cup of the dressing and toss gently to combine. Top with onion, carrot, celery, and cherry tomatoes. Slice the chicken into strips or chop into cubes, and top the salad with the chicken. Drizzle the salad with the remaining ranch dressing and serve immediately.
# Notes:
01 -
Crumbled blue cheese would be delicious on this salad! You can also try this with creamy blue cheese dressing instead of ranch.
02 -
For extra spice, add 2 tablespoons of buffalo sauce to the dressing to make a spicy ranch.
03 -
Instead of chicken thighs, make this salad with chicken breast or tenders. The cooking time may differ, so be sure to use a thermometer to check doneness.
04 -
Other vegetables such as corn, sliced avocado, or cucumbers can be added for variety.
05 -
Once dressed, the salad should be consumed immediately. Prepare the salad and chicken ahead of time and store them separately in the fridge for up to 2 days.