You’re going to love this salad! The perfect combination of spicy buffalo sauce, creamy ranch dressing, and cool crisp veggies. This recipe is perfect to meal prep for a busy week or a great quick and easy dinner option that will take you less than 30 minutes to whip up. Go ahead and add this recipe to your list or Pin it for later!
Who doesn’t love the classic buffalo chicken and ranch combo? When it comes to classic pairings, it’s right up there with PB&J. There’s just something about spicy buffalo sauce and creamy ranch that belong together. When you think of buffalo chicken and ranch, you’re first reaction is probably fried buffalo wings or tenders and a creamy ranch packed with dairy. While all of that can be delicious, if you’re trying to make more health-conscious decisions, or you have an allergy or food intolerance, the classic buffalo chicken situation may not be your best option.
Thankfully, this easy buffalo chicken salad with tahini ranch is here to give you that classic buffalo and ranch combination but in the form of a healthier option. This easy salad is packed with fresh veggies, a creamy ranch that’s completely dairy-free, and if you use a compliant buffalo sauce, can easily be made Whole30 compliant.
The creamy ranch dressing for this salad uses tahini which gives it a bit of a tang and a delicious flavor. I love tahini on just about anything, but if you don’t love the taste of tahini, or just don’t have any in your pantry, then here are a few other tahini-free dressing ideas that will work perfectly with this salad:
This easy buffalo chicken salad is pretty simple and made with a few fresh and flavorful ingredients that you likely already have in your fridge during the summer season:
chicken breast diced into small chunks to make cooking a breeze
buffalo sauce (this brand is my favorite and Whole30 compliant)
crisp romaine lettuce
shredded purple cabbage
crisp celery and carrots
green onions for extra flavor
creamy tahini ranch dressing
The bulk of the work for this salad is in cooking the chicken and slicing the veggies, which is great because both of those things are pretty simple tasks! You could also buy pre-diced chicken breast that is already cut into chunks to make things even easier.
If you’re meal prepping this recipe for the week, here are a few of my favorite tips:
Make a batch of the buffalo chicken and store in the fridge. Reheat when you’re ready and top your salad with warm chicken.
Slice your veggies and then pre-assemble the salads in individual containers. When you’re ready just top them with the warmed chicken for a quick lunch.
Make the tahini dressing and store in the fridge. It may thicken as it sits so feel free to add just a little water to it until the dressing gets to be the consistency you like.
Slow Cooker Barbecue Chicken Salad with Jalapeño Ranch [paleo, dairy-free, gluten-free]
Slow Cooker Chipotle Beef Burrito Bowls [Whole30, paleo, dairy-free]
Thai Crunch Salad with Creamy Peanut Dressing [gluten-free, vegan, dairy-free]
1 pound chicken breast, diced
2 tbsp avocado oil
1 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 cup buffalo sauce (I like this kind)
romaine lettuce, for serving
shredded cabbage, for serving
sliced carrots, for serving
celery, for serving
cucumber, for serving
tomatoes, for serving
1/4 cup tahini
3/4 cup light canned coconut milk
2 cloves of garlic, minced
1/4 cup tightly packed dill
2 tbsp chopped chives
1/4 cup loosely packed parsley
1 tsp salt (plus more to taste)
1/2 tsp black pepper
3 tbsp lemon juice
Heat a large skillet over medium high heat. Season the chicken breast with salt, pepper, garlic powder, and onion powder.
Once the skillet is hot, add the avocado oil. Add the chicken to the skillet and cook until the chicken is done and golden brown. Add the buffalo sauce and cook for 3-4 more minutes. Remove the chicken from the heat.
Next, make the dressing. Combine all of the dressing ingredients in a blender or food processor and blend until combined.
Assemble your salads. Start with the chopped romaine and then top with the veggies and chicken. Drizzle the dressing over the salad and serve immediately.
This post contains affiliate links.