I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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If you’re looking for a weeknight dinner that’s bold, satisfying, and just the right amount of indulgent, this Buffalo Chicken Salad with Homemade Ranch is calling your name. It’s the kind of salad that makes you (actually) crave vegetables – loaded with crispy chicken tenders tossed in tangy buffalo sauce, fresh veggies, creamy avocado, and a homemade ranch that’s so good, you might never got back to store-bought again.
Buffalo chicken and ranch is a classic combo for a reason, and this recipe brings it together in a way that feels fresh and nourishing without skimping on flavor. As a private chef, I love finding ways to turn crowd-pleasing comfort food into something delicious and satisfying. This salad is a staple in our house, and I know it will be in yours, too.
This recipe is naturally gluten-free, made with real ingredients, and packed with textures : crunchy cucumbers, juicy tomatoes, crispy bacon, and golden-brown chicken coated in a flavorful buffalo sauce. You get all the satisfaction of your favorite wing night – with way more greens.
Ingredients You’ll Need
Chicken Tenderloins : you can also use chicken breasts and slice into tenderloins
Gluten-Free Flour & Bread Crumbs : for that crispy coating
Eggs : used to help dredge and bind the breading
Buffalo Sauce : homemade with hot sauce, olive oil / butter / ghee, gluten free soy sauce, garlic powder, and white vinegar
Ranch : a blend of avocado mayo (homemade or store-bought), full fat coconut milk (canned), and dried seasonings
Fresh Veggies : crisp romaine, cherry tomatoes, cucumbers, avocado, red onion, and scallions
Thick Cut Bacon : adds texture and that salty depth we all know and love
Equipment Overview
You’ll need :
Three mixing bowls
Large skillet (preferably cast iron)
Baking sheet with parchment paper
Small saucepan
Tongs or spatula
Whisk and optional hand mixer (for the ranch)
Step-By-Step Instructions
Prep the Oven + Bacon : Preheat the oven to 450°F and line a baking sheet with parchment paper. Cook bacon in a large cast iron skillet until crispy, saving 2 – 3 tablespoons of the the bacon grease for “frying” the chicken. If you prefer, you can use extra virgin olive oil or avocado oil instead.
Set Up the Dredging Station : In one bowl, whisk the eggs. In a second bowl, combine gluten-free flour, bread crumbs, and your preferred seasoning (onion powder, smoked paprika, or garlic blend). Whisk the flour mixture to combine.
Dredge the Chicken : Dip each chicken tender in the flour mixture, followed by the egg wash, then back in the flour mixture, making sure to evenly coat. Transfer to your parchment-lined baking sheet.
Bake the Chicken & Make Buffalo Sauce : Bake chicken for 12 minutes until cooked through. While baking, combine buffalo sauce ingredients in a small saucepan on low heat. Stir to combine and set aside.
Make the Ranch : Whisk together all ranch ingredients until smooth. You can do this by hand or use a hand mixer. Refrigerate until ready to serve.
Crisp the Chicken : Reheat your skillet with bacon grease and finish the baked chicken by pan-frying each piece for 3 – 4 minutes on each side until golden brown.
Toss In Buffalo Sauce : Remove tenders from the skillet and dunk in homemade buffalo sauce for that extra punch of flavor.
Assemble the Salad : Arrange your salad greens and veggies in a bowl, top with chicken, and drizzle generously with ranch.
Storage Tips
Chicken : Store separately from greens. Reheat in the oven to maintain crispness.
Ranch : Keep refrigerated in an airtight jar for up to 7 days.
Veggies : Chop fresh if assembling ahead – salad is best when made to order.
Frequently Asked Questions
Can I use store-bought ranch?
Yes, but once you try this homemade version, it might ruin store-bought forever! Just be sure if you’re purchasing from the store that the ranch doesn’t contain seed oils or unnecessary additives (sugar, preservatives, etc.).
Can I make this dairy-free?
Absolutely. The ranch is already naturally dairy-free. Just be sure your butter / ghee substitute is dairy-free.
What’s the best way to make it ahead?
Cook the chicken and store it separately from the greens. Assemble just before serving.
What can I use instead of chicken tenderloins?
Chicken breast sliced into strips works perfectly (and will save you a bit of money too!).
This bold, flavor-packed buffalo chicken salad is loaded with crispy gluten-free chicken tenders, fresh veggies, creamy avocado, and a homemade ranch dressing you’ll want to drizzle on everything.
Preheat the oven to 450° and line a baking sheet with parchment paper.
Cook the bacon : Heat a large skillet over medium heat. Cook the bacon until crispy, then transfer to a paper-towel lined plate. Reserve 2 – 3 tablespoons of bacon grease to cook the chicken later (or opt for extra virgin olive oil or avocado oil).
Set up the dredging station : In one bowl, whisk the eggs. In a second bowl, mix together the gluten-free flour, seasoning, and gluten-free breadcrumbs.
Dredge the chicken : Dip each chicken tenderloin in the flour mixture, followed by the egg wash, then back in the flour mixture. Shake off any excess, then transfer to the parchment-lined baking sheet.
Bake the chicken for 12 minutes. While the chicken is baking, make the buffalo sauce. Combine all buffalo sauce ingredients in a small saucepan over low heat. Whisk to combine, then remove from heat and set aside.
Make the ranch : In a small bowl, whisk together all ranch ingredients until smooth. Cover and refrigerate until ready to serve.
Pan-fry the chicken : When the oven timer is almost done, heat the reserved bacon grease or avocado oil / extra virgin olive oil in your skillet. Sear each chicken tenderloin for 3 – 4 minutes per side, until golden and crispy.
Coat in buffalo sauce : Once cooked, dip each chicken tender into the prepared buffalo sauce and transfer to a clean plate.
Assemble the salad : Fill a large bowl with salad greens. Top with crispy bacon, chopped veggies, and avocado. Add buffalo chicken and drizzle with ranch dressing before serving.
For crispy chicken, don’t skip the pan-fry step after baking.
Feel free to adjust the heat level in the buffalo sauce to your liking.
Store all components separately if prepping ahead.
Prep Time:20 minutes
Cook Time:35 minutes
Category:Salad
Method:Baked + Pan-Fried
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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