Buffalo Chicken Layered Salad

Spicy rotisserie chicken is layered with lettuce and veggies and topped with ranch dressing in this easy-to-assemble salad.

Buffalo Chicken Layered Salad

BettyCrockerRecipe by BettyCrocker

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40 minutes

40 minutes

8 servings (1 cup each)

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Nutrition Info

  • 1 Serving
  • 250
  • 19g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 45mg
  • 510mg
  • 5g
    (Dietary Fiber 2g, Sugars 2g)
  • 13g
  • Percent Daily Value*
  • 20%
  • 30%
  • 4%
  • 6%
  • Exchanges
  • 3
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • This salad can be made 2 to 3 hours before serving by layering the lettuce, onion, celery and 1 cup of the tomatoes. When ready to serve, top with the chicken, pour the dressing over the salad, and sprinkle with the bacon and remaining tomatoes.

Ingredients

  • 2  teaspoons red pepper sauce
  • 2  cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1  bag (10 oz) torn romaine lettuce
  • 1/4  cup chopped red onion
  • 1  cup thinly sliced celery (2 1/2 medium stalks)
  • 1 1/2  cups halved cherry tomatoes
  • 1  bottle (8 oz) ranch dressing (1 cup)
  • 1/2  cup chopped packaged precooked bacon (about 8 slices)

Directions

  1. 1In medium bowl, sprinkle red pepper sauce over chicken; stir to mix well.
  2. 2In 13x9-inch (3-quart) glass baking dish, layer lettuce, onion, celery, 1 cup of the tomatoes and the chicken.
  3. 3Pour dressing evenly over salad. Sprinkle with bacon and remaining 1/2 cup tomatoes.

Categories: Course, Salads

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