Buffalo Chicken Salad with Ranch Dressing ~ Chef Lynn Crawford


I love me some spice so when I saw this recipe from Chef Lynn Crawford that combined a few of my favorite things I couldn't help but share!  Hellmann's has recently teamed up with this celebrity Chef to create some delicious recipes using the ever-so-versatile Hellmann's mayonnaise.  This Buffalo Chicken Salad with Ranch Dressing recipe maintains the freshness of summer while introducing the oh-so-necessary comfort food feel of the fall.  I know I fell in love!

Buffalo Chicken Salad with Ranch Dressing

Buffalo Chicken Salad with Ranch Dressing ~ Chef Lynn Crawford

Buffalo Chicken Salad with Ranch Dressing
Author: Chef Lynn Crawford
Serves: 8
  • 2 hearts Romaine lettuce, chopped
  • 1 cup shredded carrots, available in pouches
  • 2 ribs celery with greens, chopped
  • 2 radishes, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • ½ cup ranch dressing (see recipe below)
  • ½ cup grated white cheddar
  • 1 package (1lb) chicken tenders
  • 1 Tbsp. vegetable oil (1 turn of the pan)
  • 1 Tbsp. Becel Buttery Taste
  • ½ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • ¼ cup Buffalo Chicken Sauce (see recipe below)
  • ½ cup Ranch Dressing (see recipe below)
  1. Preheat a skillet over medium-high heat.
  2. Combine lettuce, carrots, celery, radishes and tomatoes in a salad bowl.
  3. Add oil and Becel to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 more minutes, then add Buffalo Sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with white cheddar and Buffalo chicken and serve.
Ranch Dressing
Author: Chef Lynn Crawford
Serves: 1 3/4 cup
  • 1 clove garlic
  • ¼ tsp. kosher salt
  • 1 cup Hellman’s real mayonnaise
  • ½ cup fat-free sour cream
  • ¼ cup Italian flat-leaf parsley leaves, minced
  • 2 Tbsp. fresh dill, minced
  • 1 Tbsp. minced fresh chives
  • 1 tsp. Worcestershire sauce
  • ½ tsp ground black pepper
  • ½ tsp white vinegar
  • ¼ paprika
  • 1/8 tsp. cayenne pepper
  • Dash hot sauce
  • ¼ to ½ cup buttermilk (as needed for desired consistency)
  1. Mince the garlic with a knife and then sprinkle on the salt and mash it in to a paste with a fork.
  2. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sace. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Buffalo Chicken Sauce
Author: Chef Lynn Crawford
Serves: 1 1/2 cups
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped shallots
  • 1/8 tsp cayenne pepper
  • ½ cup tomato ketchup
  • 2 Tbsp. Worcestershire sauce
  • ½ cup sundried tomatoes, chopped
  • 2 Tbsp. sriracha hot sauce
  • 3 Tbsp. white vinegar
  • ¼ cup water
  • 2 Tbsp Becel Buttery Taste
  1. In a sauce pot add the olive oil, garlic, shallots and green onions and cook over medium heat until soft, about 5 minutes. Add the rest of the ingredients and cook together for 10 minutes. Transfer to a blender and puree until smooth. Store in a sealed jar in the refrigerator for up to two weeks

Delish is all I have to say.  I can't wait to try this Buffalo Chicken Salad with Ranch Dressing recipe out myself.  She had me at ranch and buffalo and the salad was just the icing on the cake!

What are your favorite comfort foods?

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