Buffalo Ranch Chicken Salad

This Buffalo Ranch Chicken Salad brings a balance of heat, crunch and flavor. High in protein and easy to make, this chicken salad has the best flavor from the homemade buffalo ranch dressing. Make a sandwich, add it to a wrap or place over a bed of greens for a delicious lunch, dinner or mid-day snack.

Ingredients

• 1.5 lbs. boneless skinless chicken breast
• 1/2 cup Buffalo Ranch Dressing (120g)
• 1 stalk celery (diced)
• 1/4 cup red onion (chopped)
• 2 Tbsp. fresh parsley (chopped)
• 2 Tbsp. fresh chives (chopped)
• salt and pepper to taste
• 1/2 cup unsweetened vanilla almond milk (or other non dairy alternative 120ml)
• 1/2 cup plain unsweetened non fat Greek yogurt (112g)
• 1/4 cup Frank’s Red Hot Sauce
• 2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 clove garlic (minced)
• 1 tsp. dried dill
• 2 tsp. dried chives
• 1/4 tsp. onion powder
• salt and black pepper to taste

Instructions

1. In a small bowl, whisk together the almond milk, dairy-free yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried parsley, onion powder, salt and pepper until smooth and creamy. Leave as is for ranch dressing and add the hot sauce to make it into buffalo ranch sauce.
2. Taste the dressing and adjust seasonings as needed. Transfer dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow flavors to blend.
3. Add the raw chicken to a pot and cover with enough water to cover the top of the chicken.
4. Bring to a boil over high heat. Once boiling, lower heat to medium. Let the chicken boil for 20 minutes or until cooked through and no longer pink. Once cooked, remove the chicken from the water and shred with 2 forks.
5. In a medium bowl, combine the shredded chicken, buffalo ranch dressing, celery, red onion, parsley, chives, salt and pepper. Mix everything well to combine.