Buffalo chicken kale salad is a filling and healthy lunch or dinner option that makes the most of leftover ingredients. Quickly massaged kale is topped with shredded buffalo chicken, almonds, crispy baked tortilla strips, and a homemade avocado ranch dressing for an ultra flavorful meal.
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Buffalo Chicken Kale Salad with Avocado Ranch Dressing

Buffalo chicken kale salad is a filling and healthy lunch or dinner option that makes the most of leftover ingredients. Quickly massaged kale is topped with shredded buffalo chicken, almonds, crispy baked tortilla strips, and a homemade avocado ranch dressing for an ultra flavorful meal.
Course Salad
Cuisine American
Prep Time 27 minutes
Cook Time 6 minutes
Total Time 33 minutes
Servings 3
Calories 441
Author My Sequined Life

Ingredients

Massaged kale:

  • 1 bunch kale
  • 1 tbsp olive oil
  • Salt and pepper

Shredded buffalo chicken:

  • 2 cups shredded, cooked chicken
  • 3 tbsp buffalo sauce

Ranch tortilla strips:

Avocado ranch dressing:

  • 1/2 ripe avocado
  • 2 tbsp lite mayonnaise
  • 1 tbsp apple cider vinegar
  • 2 1/2 tsp ranch seasoning
  • 1/2 tsp lemon juice
  • 2 tbsp water, more or less to taste

For serving:

  • 3 tbsp sliced almonds

Instructions

Ranch tortilla strips:

  • Preheat oven to 425°F. Spray a large rimmed baking sheet generously with cooking spray. Using a pizza or pastry wheel, slice tortillas into thin strips lengthwise, and then widthwise. Add to a smaller mixing bowl and toss with one tablespoon olive oil.
  • Add 1 tsp of ranch seasoning and toss to combine, adding more ranch seasoning or additional spices to taste.
  • Add tortilla strips to the greased baking sheet in a single layer and bake for 3-4 minutes. Remove sheet from the oven and flip the tortilla strips. Bake for another 1-2 minutes, or until crisped to your liking. Immediately remove the tortilla strips from the sheet and let cool completely on a separate plate/bowl.

Massaged kale:

  • Rinse kale and remove the thick center stem. Chop kale into smaller, bite-sized pieces and add to a large bowl.
  • Pour in one tablespoon olive oil and season to taste with salt and pepper. Using your hands, "massage" the kale for several minutes. The kale will begin to turn a brighter green and the leaves will become more tender. Once tender to your liking, set aside.

Shredded buffalo chicken:

  • Add shredded, cooked chicken to a mixing bowl and add buffalo sauce. Toss to coat evenly, then set aside.

Avocado ranch dressing:

  • Add all ingredients except the water to the bowl of a food processor. Process until creamy, scraping down the sides as needed. Add water, one tablespoon at a time, until dressing reaches your desired consistency.

To serve:

  • Plate out massaged kale, topping with buffalo shredded chicken, tortilla strips, and sliced almonds. Drizzle with avocado ranch dressing and additional buffalo sauce if desired.

Notes

The avocado ranch dressing will keep in the fridge for 1-2 days. While avocado oxidizes fairly quickly, the acidity from the lemon juice and the apple cider vinegar helps ward it off until the dressing is used up.

Nutrition

Calories: 441kcal | Carbohydrates: 29.3g | Protein: 33.5g | Fat: 22.2g | Saturated Fat: 3.6g | Cholesterol: 75mg | Sodium: 381mg | Potassium: 787mg | Fiber: 6.4g | Sugar: 1g | Calcium: 150mg | Iron: 3.1mg