Recipe courtesy of Rachael Ray

Buffalo Chicken and Blue Ranch Statement Salad

Getting reviews...
Why limit your salads to small bowls and sidelines? This huge salad is perfect for a dinner party or big game night. Layers of lettuce and vegetables are topped with chips. Homemade blue cheese ranch dressing and spicy buffalo chicken make this more than a standard salad.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Blue Ranch:

Buffalo Chicken:



  1. Preheat oven to 400 degrees F.
  2. Gather your ingredients.
  3. For the blue ranch: In a bowl, whisk up sour cream, buttermilk and juice of 1 lemon. Finely chop the herbs, peel and grate in garlic and add to dressing. Add salt and pepper. Taste dressing. Crumble the smoked blue cheese if using or just add the store-bought crumbles; stir in.
  4. For the buffalo chicken: Remove skin from chicken, remove the chicken from bones and pull, shred or chop into bite-size pieces. Heat a skillet over medium to medium-high heat and melt butter. When it foams, grate or chop the garlic and swirl in the butter for a minute. Add hot sauce, Worcestershire sauce, chicken and stock and simmer until most of the liquids are absorbed. Remove from heat.
  5. For the salad: Core and chop iceberg lettuce and spread across a large cutting board. Chop romaine lettuce and scatter to combine with the iceberg lettuce. Arrange the chips on a tray and warm in oven 2 to 3 minutes. Thinly slice or cut radishes into matchsticks using a box grater or mandoline, and do the same with carrots. Thinly slice celery on bias and add all the vegetables to the salad.
  6. Top the salad with dressing, top the dressed greens with warm chips then with buffalo chicken and then top that with the scallions and pickled jalapenos.
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