How do you make a buffalo chicken chopped salad?

Focus on dicing your greens, celery, and carrots into small, uniform pieces so the dressing coats every bite.

Is buffalo chicken salad good for weight loss?

Yes, because it uses lean protein and high-volume vegetables to keep you full for fewer calories.

How long does buffalo chicken salad last in the fridge?

When stored properly with dressing on the side, it stays fresh and crunchy for up to 3 days.

Can you meal prep buffalo chicken chopped salad?

Absolutely. Use the "Mason Jar" layering method to prevent the lettuce from wilting.

What’s the best dressing for buffalo chicken salad?

A homemade blend of cottage cheese or Greek yogurt with ranch seasoning and buffalo sauce for maximum protein.

What goes well on the side?

Pair this with my Garlic Cheesy Breadsticks to scoop up the extra spicy ranch!

Buffalo Chicken Chopped Salad (High Protein & Low Calorie)

Description

This Buffalo Chicken Chopped Salad is the ultimate weight loss lunch! Packed with 40g of protein, fresh crunch, and a creamy healthy buffalo ranch dressing.

Ingredients

Scale

The Salad Base

4 cups Romaine Lettuce, chopped
1 cup Green Cabbage, shredded
1/2 cup Celery, finely diced
1/2 cup Carrots, shredded or diced
1/4 cup Cucumber, diced
2 Green Onions, sliced

The Protein

6 oz Chicken Breast, cooked and cubed (air-fried or rotisserie)
2–3 tbsp Buffalo Sauce (Frank’s RedHot)
1 tsp Olive Oil (if air frying)
1/2 tsp Garlic Powder

The Healthy Buffalo Ranch

1/2 cup Low-Fat Cottage Cheese (or Greek Yogurt)
1 tbsp Ranch Seasoning Mix
1 tbsp Milk or Water (to thin)
1 tsp Buffalo Sauce (optional for extra heat)
1 tbsp Blue Cheese Crumbles (optional garnish)

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Instructions

Prep Chicken: If using raw chicken, dice into bite-sized pieces. Toss with olive oil and garlic powder. Air fry at 400°F for 10-12 minutes until crispy. Toss hot chicken in buffalo sauce. If using rotisserie, shred and toss in sauce.
Make Dressing: In a blender, combine cottage cheese, ranch seasoning, and milk/water. Blend on high until completely smooth and creamy. Add extra buffalo sauce if desired.
Chop Veggies: Finely chop the romaine, cabbage, celery, carrots, and cucumber. Uniform size is key for the “chopped” texture.
Assemble: In a large bowl, combine all chopped vegetables.
Add Chicken: Top the greens with the warm or cold buffalo chicken bites.
Dress: Pour the dressing over the salad and toss well to coat every piece.
Garnish: Top with green onions and optional blue cheese crumbles.
Serve: Enjoy immediately for best crunch.

Notes

Meal Prep: Store the dressed vegetables and chicken in separate containers. Mix just before eating to keep lettuce crisp.
Vegetarian: Swap chicken for roasted chickpeas or crispy tofu tossed in buffalo sauce.
Spiciness: Control the heat by adjusting the amount of buffalo sauce on the chicken.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch/Dinner
Method: Air Fryer/Chopping
Cuisine: American

Nutrition

Serving Size: 1 Bowl
Calories: 380
Sugar: 5g
Sodium: 1150mg
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 18g
Fiber: 6g
Protein: 42g
Cholesterol: 95mg