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Creamy Buffalo Chicken Salad
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Creamy Buffalo Chicken Salad

Creamy Buffalo Chicken Salad

with Cheddar, Croutons & Lemony Ranch Dressing

For beloved apps, Buffalo wings have few rivals. And it’s never been an everyday dish—until now! This salad features the dream team—Frank’s Hot Sauce + ranch dressing—plus it’s a dinner, lunch, or even brunch idea ready in under 30. Seared, chopped chicken is combined with a creamy-spicy Buffalo dressing, then gets scooped over a salad of crisp lettuce, celery, crunchy croutons, rich cheddar, and cooling lemon-ranch dressing. It wouldn’t be Buffalo without a drizzle of Frank’s Hot Sauce to finish.

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

10 ounce

Chicken Breast Strips

1 unit


1 unit

Baby Lettuce

2.5 ounce


1 unit

Red Onion

1.5 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

½ cup

Cheddar Cheese

(Contains Milk)

2 unit


(Contains Milk, Wheat)

2 tablespoon


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

¼ ounce

Frank's Seasoning Blend

1 unit

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

3 tablespoon

Olive Oil




Nutrition Values

/ per serving
Calories870 kcal
Fat64 g
Saturated Fat15 g
Carbohydrate30 g
Sugar8 g
Dietary Fiber4 g
Protein43 g
Cholesterol165 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan
Small Bowl
Large Bowl
Medium Bowl


Cook Chicken

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a cutting board to cool.


• Meanwhile, wash and dry produce. • Quarter lemon. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Finely dice half the celery; thinly slice remaining celery on a diagonal. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

Make Lemony Ranch

• In a small bowl, whisk together half the ranch dressing, 3 TBSP olive oil (6 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of salt and pepper until well combined.

Toss Salad

• In a large bowl, add lettuce, sliced celery, cheddar, croutons, and as much sliced onion and lemony ranch as you like. Toss to combine. Taste and season with salt and pepper, if needed.

Make Buffalo Chicken

• In a medium bowl, combine mayonnaise, sour cream, Frank’s Seasoning Blend, remaining plain ranch dressing, and juice from one lemon wedge (two wedges for 4 servings). Stir in minced onion and diced celery. • Once chicken is cool enough to handle, roughly chop. Add to bowl with Buffalo mayo and stir to coat.


• Divide salad between bowls. Top with Buffalo chicken and drizzle with hot sauce to taste.

Chicken is fully cooked when internal temperature reaches 165°.