Buffalo Chicken and Blue Ranch Statement Salad

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.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Blue Ranch:

1 cup sour cream

1/4 cup buttermilk 

1 lemon 

A handful each: cilantro or parsley, chives and dill 

1 clove garlic 

Salt and pepper 

A chunk of smoked blue cheese or 1 cup of blue cheese crumbles 

Buffalo Chicken:

1 rotisserie chicken

4 tablespoons butter 

6 cloves garlic 

1/2 cup hot sauce, Frank's RedHot preferred brand

2 tablespoons Worcestershire sauce, Lea and Perrins brand preferred 

1/2 cup chicken stock or broth 

Salad:

1 small head iceberg lettuce

2 gem romaine or 1 heart of romaine lettuce 

1 bag spicy/fiery nacho cheese corn chips, Doritos brand preferred 

3 large radishes 

1 large carrot or 2 medium carrots 

3 to 4 small ribs of celery from the heart with leafy tops 

1 large bunch scallions 

Pickled jalapeno peppers 

Directions

  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.