Buffalo Chicken Salad


Vegetables have been very unappetizing for me lately, but salad seems to be the most palatable. This salad has delicious grilled chicken, tangy red onions, and a creamy ranch dressing. I ended up making my own ranch dressing because I couldn’t find one at the store that wasn’t filled with ingredients I’m trying to avoid. The 2 ingredients in particular are canola/soybean oil and MSG. I perused Pinterest for awhile and came up with a conglomerate recipe that is actually really easy to make, and I had complete control over the ingredients. I will warn you, if you are avoiding dairy, this recipe probably won’t work for you. As always, I encourage you to do your research and choose what foods you want to eat, and which you want to avoid.

To make the grilled chicken, place 4 uncooked chicken thighs into a freezer bag with 1/2 cup plain greek yogurt, 1/4 cup Frank’s Red Hot Buffalo sauce, and a sprinkle of garlic powder and salt. Work the bag to distribute the yogurt and sauce evenly. Place in fridge to marinate, ideally for about 6 hours, but 1 hour will also suffice. Place chicken on hot grill, and cook throughly. While chicken grills, make the ranch dressing (recipe below) and allow to chill in fridge. Once chicken is cooked, cut into bite sized pieces and store in the fridge while you prep the salad.
To make the salad, layer your choice of greens in a bowl, top with diced onion and feta cheese. Pour dressing on top as desired, adding additional buffalo sauce for extra heat.


Ranch dressing:
1/3 cup sour cream
1/3 cup 2% or whole milk
1 tablespoon olive or avocado oil
1 teaspoon lemon juice
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
pinch of dried dill weed
pinch of cracked pepper


In small mason jar, stir together milk and lemon juice. Let sit for 5-10 minutes, it may curdle and smell sour. Mix together sour cream and spices until thoroughly combined. Add sour cream mixture and oil to mason jar, and stir until smooth. Let sit in fridge for 1-2 hours to thicken.

If you are going to use the ranch dressing to dip veggies, you can leave out the oil and milk for a thicker version.