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Buffalo Chicken Salad

Buffalo Chicken Salad

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

1 Serving | Calories: 300 | Protein: 31 | Fat: 16 | Carbs: 12




  • 1 lb. boneless, skinless chicken breast
  • 1 cup buffalo sauce
  • ½ lemon, juiced
  • 2 tbs. ranch seasoning OR ranch seasoning below
  • ½ tbs. garlic powder
  • 3 large carrots, sliced
  • ¼ red onion, diced
  • ½ cup cherry tomatoes, halved
  • 2 cups spring mix
  • Optional: blue cheese crumbles


Avocado Dressing

  • ½ large avocado
  • 3 tbs. olive oil
  • ¼ cup water, or more for thinner consistency
  • ½ lemon, juiced
  • 1 tbs. garlic powder
  • salt and pepper to taste


Ranch Seasoning

  • 2 tbs. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • ½ tsp. dried chives


  1. Preheat oven to 400°F.
  2. Toss chicken in large bowl with buffalo sauce, lemon juice, ranch seasoning and garlic powder. Transfer all to large baking pan and bake for 18 to 25 minutes.
  3. While chicken is baking, combine avocado dressing ingredients in a blender and blend until smooth. Set aside.
  4. When chicken is fully cooked, shred in baking pan and stir to fully incorporate remaining sauce in pan.
  5. In a large bowl, add spring mix, carrots, red onion and cherry tomatoes.
  6. When ready to eat, add shredded chicken, avocado dressing and optional blue cheese crumbles. Enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.