Mediterranean Buffalo Ranch Chicken Salad

Mediterranean Buffalo Ranch Chicken Salad

Ingredients (2 servings)

• 2 small boneless, skinless chicken breasts

• 2 tbsp hot sauce (like Frank’s Red Hot)

• 1 tbsp extra virgin olive oil

• 1 clove garlic, minced

• 1/2 tsp smoked paprika

• Pinch of sea salt & black pepper

• 4 cups mixed greens (arugula, spinach, romaine, etc.)

• 1/2 cup cherry tomatoes, halved

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• 1/4 cup crumbled feta cheese

• 2 tbsp Kalamata olives, pitted & sliced

• 1/2 avocado, sliced (optional, adds creaminess)

• 1/2 cup plain Greek yogurt (low-fat or full-fat)

• 1 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tsp red wine vinegar

• 1 tsp dried dill (or fresh if available)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Sea salt & pepper, to taste

Instructions

• Marinate the chicken:
  Mix hot sauce, olive oil, garlic, smoked paprika, salt & pepper. Coat chicken breasts and let sit 15 minutes.

• Cook the chicken:
  Grill or pan-sear on medium-high heat for 4–5 minutes per side until cooked through. Slice into strips.

• Make the ranch dressing:
  Whisk Greek yogurt, olive oil, lemon juice, vinegar, dill, garlic powder, onion powder, salt & pepper. Adjust thickness with a splash of water if needed.

• Assemble the salad:
  In bowls, layer greens, tomatoes, cucumber, onion, feta, olives, and avocado. Top with buffalo chicken slices.

• Drizzle with Mediterranean ranch and garnish with fresh herbs like parsley or mint.

• Greek yogurt ranch instead of heavy mayo/dairy.

• Olive oil base for healthy fats.

• Added feta + olives for flavor.

• More fresh veggies than traditional Buffalo chicken salads.