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Buffalo Ranch Chicken Salad (Whole30, Keto)
This Buffalo Ranch Chicken Salad is the perfect no-cook recipe for easy lunches all week long! It's simple to make, uses minimal ingredients, and packs a little heat! Whole30, Keto, Gluten Free.
Course
Lunch, Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
413
kcal
Author
Mary Smith
Equipment
bowl
Ingredients
3
cups
cooked shredded chicken
either rotisserie, or make your own poached chicken breasts and shred! (Directions above)
½
cup
diced carrots
½
cup
diced celery
1
tbsp
fresh chopped dill
½
tsp
garlic powder
½
tsp
onion powder
¼
tsp
salt
½
cup
mayo
I like Sir Kensington's Avocado Oil Mayo
¼
cup
Frank's Red Hot
or hot sauce of choice
2
tbsp
Tessemae's Ranch Dressing
Instructions
Combine all of the ingredients in a large bowl and mix well. Serve on sandwiches, on lettuce wraps, or in a salad. Enjoy!
Notes
This can be stored in the refrigerator for up to 4 days. I wouldn't recommend freezing it!
Nutrition
Calories:
413
kcal
|
Carbohydrates:
3
g
|
Protein:
27
g
|
Fat:
32
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
16
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
93
mg
|
Sodium:
965
mg
|
Potassium:
342
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
2801
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg