Buffalo Ranch Crispy Chicken Salad is a bold and hearty dish that brings together the fiery zest of buffalo sauce, the cool creaminess of ranch, and the irresistible crunch of golden-fried chicken strips. Paired with fresh greens and colorful veggies, this salad offers a satisfying meal that doesn’t skimp on flavor or texture.

Why You’ll Love This Recipe

This salad is a crowd-pleaser that checks all the boxes—crunchy, spicy, creamy, and fresh. Whether you’re preparing a quick weekday lunch, a light dinner, or a meal-prep option that stays satisfying, this dish delivers. The crispy chicken is perfectly seasoned, the veggies add a refreshing crunch, and the combination of buffalo and ranch dressings brings a balance of heat and cool in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/4 cup shredded carrots
1/4 cup chopped cucumbers
1/4 cup shredded cheddar cheese (optional)
1/2 lb boneless chicken tenders
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup breadcrumbs
Salt and black pepper to taste
1/4 tsp paprika
Oil for frying
2 tbsp buffalo sauce
2 tbsp ranch dressing

Directions

Season the chicken tenders with salt, black pepper, and paprika.
Dredge each chicken tender in flour, then dip in beaten egg, and coat evenly with breadcrumbs.
Heat oil in a skillet over medium heat. Fry the chicken for about 4–5 minutes per side, or until golden and fully cooked. Drain on paper towels.
Slice the crispy chicken into strips.
In a large bowl or salad platter, layer the chopped romaine lettuce, cherry tomatoes, cucumbers, carrots, and cheddar cheese.
Arrange the warm chicken strips on top of the vegetables.
Drizzle with buffalo sauce and ranch dressing.
Serve immediately while the chicken is still hot and crispy.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: Approximately 420 kcal

Variations

Grilled Option: Swap the fried chicken with grilled or air-fried tenders for a lighter version.
Blue Cheese Addition: Add blue cheese crumbles for a classic buffalo pairing.
Spicier Kick: Use extra hot buffalo sauce or sprinkle red chili flakes over the salad.
Low-Carb Version: Replace breadcrumbs with crushed pork rinds or almond flour for a keto-friendly twist.
Wrap It Up: Use the salad filling in a tortilla wrap for an on-the-go meal.

Storage/Reheating

Storage: Store leftover components separately. Keep the vegetables and cheese in an airtight container in the refrigerator for up to 2 days. Store the chicken strips separately for best texture.
Reheating: Reheat chicken strips in an oven or air fryer at 350°F until crispy, about 5–7 minutes. Do not microwave as it will make the coating soggy. Assemble the salad fresh before serving.

FAQs

Can I use store-bought crispy chicken strips?

Yes, using pre-cooked frozen chicken strips can save time. Just heat them according to the package instructions.

What lettuce works best for this salad?

Romaine lettuce is preferred for its crunch and sturdiness, but iceberg or mixed greens can also be used.

Can I make this salad ahead of time?

You can prep the vegetables and dressing ahead, but fry the chicken and assemble the salad just before serving for best results.

Is this salad suitable for meal prep?

Yes, just store each component separately and combine before eating. Keep dressings in small containers to avoid sogginess.

Can I bake the chicken instead of frying?

Yes, bake at 400°F for about 20 minutes or until golden and crispy, flipping halfway through.

What’s the best buffalo sauce to use?

Use your favorite brand, whether mild or hot. Homemade buffalo sauce also works well.

Can I use chicken breast instead of tenders?

Absolutely. Just slice the chicken breast into strips for even cooking and crispier texture.

Is ranch dressing necessary?

No, you can substitute it with blue cheese dressing or even a yogurt-based dressing for a lighter version.

What other toppings can I add?

Avocado slices, red onions, or bacon bits make excellent additions to enhance flavor and texture.

How do I make this gluten-free?

Use gluten-free breadcrumbs and ensure the buffalo and ranch dressings are gluten-free as well.

Conclusion

Buffalo Ranch Crispy Chicken Salad offers a flavor-packed experience that’s both comforting and refreshing. With its crispy, spiced chicken, crisp vegetables, and a bold double drizzle of buffalo and ranch, this salad is more than just a side—it’s a fulfilling meal. Easy to customize and quick to prepare, it’s perfect for satisfying cravings while keeping things wholesome and vibrant.

Buffalo Ranch Crispy Chicken Salad

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Enjoy the bold flavors of this Crispy Buffalo Ranch Chicken Salad Recipe, featuring golden fried chicken tenders, crunchy romaine lettuce, fresh veggies, and a spicy buffalo ranch drizzle. It’s a hearty, protein-packed salad perfect for a quick lunch or comforting dinner.

Author: Asma
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Salad
Method: Frying
Cuisine: American

Instructions

Season chicken tenders with salt, black pepper, and paprika.
Dredge each tender in flour, dip into beaten egg, then coat with breadcrumbs.
Heat oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side, or until golden and crispy. Drain on paper towels and slice into strips.
In a large bowl, layer chopped romaine, cherry tomatoes, cucumbers, carrots, and shredded cheese.
Top with crispy chicken strips.
Drizzle buffalo sauce and ranch dressing over the salad.
Serve immediately while warm and crunchy.

Notes

For a healthier version, bake or air-fry the chicken tenders instead of frying.
You can swap ranch dressing for blue cheese if preferred.

Perfect for meal prep—just store components separately and assemble when ready to eat.