I LOVE buffalo sauce. I find it funny that I used to hate anything spicy, and now I’m buying jars of jalapenos and Frank’s Hot Buffalo Sauce like it’s going out of style. Oh how things change! I also love my salads, so I figured why not combine my two loves into one? I prefer making homemade ranch dressing because it’s much healthier, I know all the ingredients, and I can make it lactose-intolerant friendly. Store-bought ranch (even the ranch seasoning packets) almost always have buttermilk as an ingredient, so I have to stay away from that. Not everyone with lactose intolerance can handle yogurt, but it doesn’t give my stomach any issues, so I used yogurt as the base for this dressing. It’s so yummy and tastes even better once it sits in the fridge overnight! This is one of those “I am claiming this is a recipe but it’s really a handful of things thrown together to suit my tastes” type of recipes. Which means you can adapt it to match your tastes too – like it less spicy? Use mild buffalo. Want to make more chicken? Just up the amount of sauce when baking. Like your dressing thicker? Use more yogurt. Go wild!
Buffalo Chicken Salad with Lightened-up Ranch Dressing
Adapted from: The Skinny Fork
- 3/4 lb. chicken breast tenderloins
- 1/2 cup Frank’s Buffalo Sauce (I like hot!)
- 1 lb. salad mix
- 1 carton cherry tomatoes
- 1 cucumber, diced
- 1 bell pepper, diced
- 4 tbsp blue cheese crumbles
- 4 tbsp sunflower seeds
- 1/2 cup plain Greek yogurt
- 2 tbsp mayo
- 2 tbsp milk (I use soy)
- 1-2 tbsp dried dill flakes
- 1 clove minced garlic
- 1/2 tsp Dijon mustard (optional)
- Salt and pepper
1.) Spray a 9 x 13 glass baking dish with cooking spray. Lay out tenderloins and smother in buffalo sauce. Bake for about 20 minutes or until center is no longer pink. Let cool and shred chicken.
2.) To make the dressing, combine the yogurt, mayo, milk, dill, garlic, mustard, and salt and pepper in a bowl. Whisk together. Feel free to add more of any ingredient as necessary, adding more milk to thin it or more yogurt/mayo to thicken. Put in a jar or container in the fridge; it will last about a week!
3.) In a large bowl, make your salad! Top salad mix with a handful of tomatoes, diced pepper and cucumber, and 1 tbsp each of sunflower seeds and blue cheese crumbles. Top with 1/4 cup of shredded chicken and the amount of dressing you would like. Enjoy!