The Best Buffalo Chicken Salad of Your Life

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You might read the title of this post and think.... "Really, Maria?  Really, the best?"  And to you doubters I say... YES!  I make these salads every other week whether I'm doing a Whole30 or not.  And I made them for my parents one weekend and both of them declared them perhaps "the best salad they had ever eaten."

The combination of roasted potatoes... along with my homemade ranch... along with Frank's Red Hot... it's just PERFECT.  The potatoes add this decadent "french fry" quality to the salads, which I mean, if you've never had fries on a salad, you have been MISSING OUT.

So believe me or don't.  You should probably just make these salads and judge for yourself.

WARNING:  Most of the below amounts are estimates.  When making a salad, I just throw stuff in until it looks good!

Buffalo Chicken Salads

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]



1.25 lbs boneless skinless chicken breasts or chicken tenderloins

4 small - medium red skinned or russet potatoes

spices of your choice

8-10 cups of mixed greens (more or less)

1 cup halved cherry tomatoes (more or less)

1 cup chopped cucumbers (more or less)

1/2 red onion, thinly sliced (more or less)

1/4 cup (ish) Frank's Red Hot

1 batch Homemade Ranch Dressing


  1. Pre-heat oven to 375 degrees.  Prepare the chicken and roasted potatoes.
  2. Cut chicken breasts into strips, spray with olive oil, and season with spices of your choice.  Bake for 15 minutes or until chicken is cooked through.  
    TIP:  If you use chicken tenderloins, make sure you cut the tough tendons off!  I like to season the chicken with Trader Joe's 21 Season Salute or a combo of salt, pepper, onion powder, paprika, and garlic powder.
  3. Scrub and dice potatoes.  Spread them out on a greased or foil lined and greased sheet pan, spray with olive oil, and season with spices of your choice.  Toss to coat.  Bake for 20 minutes, flip, and bake for another 10-20 minutes or until they are nicely browned and crispy.
    TIP:  I like to use salt, pepper, onion powder, and garlic powder.
  4. While the chicken and potatoes are baking, chop up your salad veggies (red onion, tomatoes, and cucumbers) and arrange them over mixed greens on nice big plates or bowls.
  5. After you remove the chicken from the oven, cut it up into bite-sized pieces.
  6. In a medium bowl, combine 2 Tbsp Red Hot with 2 Tbsp of ranch dressing.  Add the chicken pieces and toss to coat.  Add more Red Hot as needed.
    TIP:  You want the chicken to be nicely coated in the sauce, but not dripping!
  7. Top the salads with the chicken.  Add the roasted potatoes, and drizzle everything with homemade ranch.
  8. ENJOY!
  9. If you want to package them up in advance (like for lunches for the week), you can put the salad greens and veggies in a container, then put the chicken and potatoes in a zip-lock bag, and pack it all up together.  That way, you can reheat the chicken and potatoes before eating!
    TIP:  Wait until the chicken and potatoes have cooled before adding to the salads.  This will keep the veggies fresh and crisp for longer.

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