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Buffalo Ranch Low Carb Chicken Salad - Creamy, Spicy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups, shredded or chopped (rotisserie chicken works great)
  • Buffalo hot sauce: 1/4 to 1/3 cup (Frank’s-style)
  • Ranch seasoning: 1 to 1.5 tablespoons (packet or homemade)
  • Greek yogurt or mayo: 1/2 cup (use full-fat Greek yogurt for a lighter option, mayo for richer)
  • Celery: 2 ribs, finely diced
  • Green onions: 2–3, thinly sliced
  • Red onion: 2 tablespoons, finely minced (optional)
  • Crumbled blue cheese: 1/4 cup (optional, but classic)
  • Lemon juice or apple cider vinegar: 1–2 teaspoons (to brighten)
  • Garlic powder: 1/2 teaspoon
  • Black pepper: to taste
  • Salt: to taste (go light if your ranch mix is salty)
  • Optional add-ins: diced jalapeño, chopped fresh dill or parsley, a pinch of smoked paprika
  • For serving: Romaine or butter lettuce, low-carb tortillas, celery sticks, cucumber slices

Method
 

  1. Prep the chicken: Shred or chop your cooked chicken into bite-size pieces. Aim for small, even pieces so the dressing coats everything well.
  2. Stir the dressing: In a large bowl, whisk together Greek yogurt or mayo, buffalo hot sauce, ranch seasoning, lemon juice, garlic powder, and black pepper. Taste and adjust heat or tang.
  3. Add the crunch: Fold in celery, green onions, and red onion if using. The fresh crunch balances the creamy dressing and spicy kick.
  4. Combine: Add the chicken to the bowl and mix until well coated. If it looks thick, add a splash more buffalo sauce or a spoonful of yogurt/mayo to loosen.
  5. Optional upgrades: Stir in blue cheese, fresh dill, or a pinch of smoked paprika. For more heat, add jalapeño or a few extra dashes of hot sauce.
  6. Chill: Cover and refrigerate for at least 30 minutes. This helps the flavors settle and the dressing cling to the chicken.
  7. Serve: Spoon into lettuce cups, roll in a low-carb tortilla, or serve as a dip with celery and cucumber. Garnish with extra green onions or blue cheese.