Chicken · American · 15 min
Buffalo Chicken Salad with Carrot, Celery, Blue Cheese & Spicy Ranch
- 15 min
- 2–6 servings
- 623 kcal / serving
A crisp, creamy salad with shaved parsley, celery, avocado, and shredded chicken tossed in ranch with a kick from hot sauce, finished with blue cheese on top. It comes together quickly for a weeknight lunch or light dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 stickcelery
- ½ (4 oz) pkgcrumbled blue cheese
- ½ small bunchItalian (flat-leaf) parsley
- 80 mlranch dressing
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ (10 oz) bagshredded carrots
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
From the pantry: black pepper, hot sauce, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½avocado
- 1 stickcelery
- ½ small bunchItalian (flat-leaf) parsley
- ½ (10 oz) bagshredded carrots
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
Sauces, oils & condiments
- 80 mlranch dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| celery | 1 stick | 2 sticks | 3 sticks |
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| ranch dressing | 80 ml | 160 ml | 1 cup |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce and pat greens dry if needed.
- Remove parsley leaves from the stems, mince them, and place in a medium bowl.
- Add ranch dressing, hot sauce, salt, and pepper to the parsley and stir to combine.
- Trim and slice the celery, then add it to the bowl.
- Pit and dice the avocado, adding the flesh to the bowl.
- Shred the chicken from the rotisserie into bite-sized pieces and add to the bowl.
- Add the spring greens and shredded carrots, then toss everything together until evenly mixed.
- Divide the salad onto plates, then crumble blue cheese over the top and serve.
Two tips
- Prep ahead: wash and chop the celery and parsley and halve the avocado up to a day in advance; store in the fridge and assemble with the chicken just before serving.
- Serving idea: pass extra hot sauce on the side for anyone who wants more heat, alongside the blue cheese crumb topping.
Nutrition per serving
- Calories
- 623 kcal
- Protein
- 46 g
- Carbs
- 18 g
- Fat
- 42 g
- Fiber
- 8 g
- Sodium
- 1121 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.