Buffalo Ranch Salad

If you like the taste of Buffalo Wings, you will like this salad! I like to make this salad for lunch sometimes. I have to admit, this is not my own recipe. I modified a Pioneer Woman recipe to suit my own taste. The Pioneer Woman’s recipe calls for crumbled blue cheese. Blue cheese is one food that I just can’t like. I have tried to like it, but I just can’t. I have made many, many attempts to like it, but it is a definite no-go, so I have given up on it. I usually replace blue cheese with feta. Instead of cooking the chicken in straight hot sauce, I use wing sauce for that distinct buffalo sauce flavor.

Ingredients

Instructions

In a skillet , brown the chicken until no longer pink on the inside. If you have a meat thermometer, the internal temperature should reach 160 degrees F. When the chicken is done, remove it and set it aside, but keep warm.

In a bowl, add your salad greens, celery ad grape tomatoes. Gotta have celery because that is a common side with wings.

Back in the skillet, add the buffalo wing sauce and butter. Allow the butter to melt.

Add the chicken to the buffalo sauce and coat it well.

Remove the chicken from the skillet and allow it to rest before slicing. Slice it crossways.

Place some chicken slices on top of your salad greens. Drizzle the salad with ranch dressing and feta cheese.

Buffalo Ranch Salad

A great lunch option, this salad is an adaptation from The Pioneer Woman. You can use blue cheese instead of the feta if you choose. Either way, this is a lovely salad to get you through the rest of the day.

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Prep Time 10 minutes mins

Course Salad

Cuisine American

Servings 2

Equipment

• 1 Skillet pan

Ingredients

  

• Salad greens for 2 people
• 1 Celery rib, diced
• 2 Chicken breasts
• 1 stick butter
• Ranch dressing
• Feta cheese

Instructions

 

• In a skillet, brown the chicken until no longer pink on the inside. If you have a meat thermometer, the internal temperature should reach 160 degrees F. When the chicken is done, remove it and set it aside, but keep it warm.
• In a bowl, add your salad greens, celery and grape tomatoes.
• Back in the skillet, add the buffalo wing sauce and butter. Allow the butter to melt.
• Add the chicken to the buffalo sauce and turn it to coat it well; heat through.
• Remove the chicken from the pan and slice it crossways.
• Place some chicken slices on top of your salad greens.
• Drizzle the salad with ranch dressing and feta cheese to serve.