Grilled Buffalo Chicken Salad with Buttermilk Ranch
I don't know about you guys, but I NEEDED this long 3-day weekend. It's wild to me that we are already heading into June basically crossing the half way mark of 2021. So that being said, enjoy this time and slow down a bit. And while you're at it, make this damn salad because it is SO GOOD. I don't know if it's the homemade buttermilk ranch or the chicken covered in ghee and Frank's Buffalo Hot Sauce but I'm definitely a stan for this recipe.
Going into the summer season you're likely going to see me making a lot of salads with grilled proteins. I love to make recipes like this because if I want to use it for meal prep you can just store the ingredients separately, and add together when I want to eat it. So if you're looking for a quick lunch option to have during the week, this is your new bae.
Prep Time: 25 Mins
Cook Time: 30 mins
Servings: 6-8 Servings
Leafy greens - butter lettuce
1/2 cup shredded carrots
1/2 cup halved cherry tomatoes
2-3 finely chopped celery sticks
1 finely sliced shallots
1/2 cup Bleu cheese
1-2 sweet potatoes (roasted & seasoned)
2 lbs boneless chicken breast
1 tbsp Knorr Chicken Flavor Bouillon (or any chicken seasoning)
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt & pepper
¼ cup canola oil
½ cup Frank’s Buffalo Hot Sauce
½ cup ghee
2 minced garlic cloves
Buttermilk Ranch (large portion - store in the fridge for up to 10 days)
3/4 cup mayonnaise
1/2 cup sour cream
1 cup buttermilk
2-3 garlic cloves, minced
1 tbsp lemon juice
1 tbsp garlic powder
1 tbsp onion powder
½ tsp dry mustard powder
1 tsp cayenne pepper
3 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
1 tbsp chopped fresh chives
Salt & pepper to taste
1-2 tbsp canola oil
1 tbsp water
Start by making the buttermilk ranch. Combine ingredients in a medium sized bowl, and season additionally to taste. Store in a mason jar, and put in the fridge.
Marinade chicken in the dry mixture, and add oil prior to grilling (about 1-2 hours).
Start by roasting the diced sweet potatoes at 400 for ~20 mins, flipping half way through to get them crispy on all sides. I like to season my sweet potatoes with salt and pepper. Let these cool before adding them to the salad.
Separate the butter lettuce and add to a large bowl. Add in shredded carrots, chopped celery, sliced shallots, and diced sweet potatoes.
Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 3 to 4 minutes per side.
Let each side grill before beginning to brush the chicken with the ghee-garlic-buffalo hot sauce (be generous baby, this is the best part).
After the chicken is done cooking transfer it to a sheet pan and coat an additional layer of the ghee-garlic-buffalo hot sauce just to be extra.
Add sliced grilled buffalo chicken and bleu cheese on top of the salad base.
Drizzle your buttermilk ranch on top, and for additional spice drizzle more buffalo hot sauce on top.
Serve and enjoy!