Meredith's Kitchen Table

This Buffalo Chicken Salad is a crave-worthy, nutrient-packed twist on a classic, made fully plant-based. With crispy vegan chicken, crunchy veggies, and a creamy, spicy buffalo ranch, it’s everything you love about comfort food—without the heaviness. It’s protein-rich, easily modifiable, and family-friendly, whether you go full vegan or use what you have on hand.

Ingredients (Serves 1-2)

• 1 – 2 handfuls of romaine lettuce or greens of choice
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 – 2 servings of Impossible Chicken or preferred plant-based chicken
• Buffalo Ranch Dressing:
  • 1 spoonful plain Greek yogurt (or unsweetened non-dairy yogurt)
  • Drizzle of buffalo sauce (adjust to taste)
  • 1/2 tsp ranch seasoning (Trader Joe’s)
  • Splash of water to thin
• Green onion and/or pickled red onion

Steps

1. Air fry or cook the plant-based chicken until crispy.
2. In a small bowl, mix yogurt, buffalo sauce, and ranch seasoning with a splash of water until smooth and pourable.
3. Chop all veggies and add to a mixing bowl.
4. Top with cooked chicken, drizzle with dressing, and finish with onions.
5. Toss and enjoy!

Wellness Notes

• Plant-based chicken offers quick, satisfying protein.
• Greek yogurt (or non-dairy alternative) adds creaminess and protein.
• Carrots are naturally anti-inflammatory and supportive of immune and hormone health.

Modify This Recipe

• Easy to tweak for different spice levels or family preferences
• Use veggies you enjoy and omit ones you don’t
• Could swap *chicken* nuggets for tofu marinated in worstershire, cayenne, garlic powder, onion powder, salt, pepper.