Description
Buffalo Ranch Chicken Salad is a bold, creamy, Whole30 and keto-friendly meal that’s easy to make and perfect for meal prep. Packed with protein, crunchy veggies, and tangy heat, it’s great in wraps, sandwiches, or on salads.
Ingredients
3 cups shredded cooked chicken
½ cup diced carrots
½ cup diced celery
1 tbsp chopped fresh dill
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
½ cup avocado oil mayo
¼ cup buffalo sauce (e.g., Frank’s Red Hot)
2 tbsp ranch dressing (e.g., Tessemae’s)
Instructions
In a large bowl, mix garlic powder, onion powder, salt, and dill.
Add shredded chicken, carrots, and celery; stir to coat.
In a small bowl, whisk together mayo, buffalo sauce, and ranch.
Combine dressing with chicken mixture and stir well.
Serve immediately or refrigerate in an airtight container.
Notes
Best enjoyed within 4 days. Not freezer-friendly due to mayo and veggie texture. Adjust heat level by modifying buffalo sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 413 kcal
- Sugar: 2 g
- Carbohydrates: 3 g
- Protein: 27 g