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A vibrant Buffalo Chicken Salad in a white bowl, topped with blue cheese, tomatoes, cucumbers, and a creamy dressing.

Keto Buffalo Chicken Salad Bowl

A vibrant and zesty salad bowl featuring tender, spicy buffalo chicken over a bed of crisp greens with creamy ranch dressing and fresh toppings. Perfect for a satisfying low-carb meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Buffalo Chicken
  • 1.5 lbs chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 cup keto-friendly buffalo sauce e.g., Frank's RedHot Original
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Salad Base
  • 8 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 large cucumber diced
  • 1/4 red onion thinly sliced
  • 2 celery stalks thinly sliced
For the Keto Ranch Dressing
  • 1/2 cup mayonnaise avocado oil-based recommended
  • 1/4 cup full-fat sour cream
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tbsp unsweetened almond milk optional, for thinning
For Garnish
  • 1/4 cup blue cheese crumbles
  • 2 tbsp fresh cilantro or parsley chopped

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Buffalo Chicken
  1. Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Place chicken in a single layer in the air fryer basket (you may need to do this in batches) or spread on the prepared baking sheet.
  4. Air fry for 10-14 minutes, shaking the basket halfway through, until chicken is cooked through and lightly browned (internal temperature 165°F/74°C). If baking, roast for 15-20 minutes, flipping halfway.
  5. Transfer the cooked chicken to a clean bowl and toss with the keto-friendly buffalo sauce until all pieces are well coated. Set aside.
Make the Keto Ranch Dressing
  1. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, fresh dill, fresh chives, garlic powder, onion powder, salt, and black pepper until smooth.
  2. If the dressing is too thick, gradually add unsweetened almond milk, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings if necessary.
Assemble the Salad Bowls
  1. Divide the chopped romaine lettuce evenly among four serving bowls.
  2. Arrange the cherry tomatoes, diced cucumber, sliced red onion, and sliced celery over the lettuce in each bowl.
  3. Top each bowl with an equal portion of the buffalo chicken.
  4. Drizzle generously with the prepared keto ranch dressing.
  5. Garnish each bowl with blue cheese crumbles and fresh cilantro or parsley. Serve immediately.

Notes

Storage: Leftover buffalo chicken can be stored separately from the salad greens and dressing in an airtight container in the refrigerator for up to 3-4 days. Dress the salad just before serving to prevent sogginess.
Spice Level: Adjust the amount of buffalo sauce to your preference. For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
Variations: Feel free to add other keto-friendly vegetables like avocado, bell peppers, or shredded carrots (in moderation).