Ingredients
- 10 ounces cucumber ranch salad dressing
- 2 tablespoons Buffalo-style hot pepper sauce (such as Frank's® RedHot)
- 4 stalks celery, cut into 1/8-inch slices
- 4 medium carrots, cut into 1/8-inch slices
- 15 ounces cooked chicken, cut into bite-sized pieces
- 10 cups salad greens
- 1 ¼ cups crumbled blue cheese
- ¾ cup croutons (Optional)
Why This Recipe Is So Easy To Love
This salad is a perfect blend of spicy, tangy, and fresh flavors. It’s easy to prepare ahead and keeps well for busy days. Plus, it’s packed with protein and veggies, making it a balanced and satisfying meal.
Smart Cooking Tips
- Use cooked, shredded chicken to save time and add extra flavor.
- Layer ingredients starting with the dressing at the bottom to keep greens crisp.
- Pack the jar tightly but avoid overfilling to make mixing easier when ready to eat.
- Layer ingredients starting with the dressing at the bottom to keep greens crisp.
- Pack the jar tightly but avoid overfilling to make mixing easier when ready to eat.
Step 1
Mix the ranch dressing and hot sauce together in a small bowl. Spoon this dressing evenly into the bottom of five wide-mouth quart jars to create the first layer. Next, add a layer of chopped celery, followed by a layer of shredded carrots in each jar.
Step 2
Divide the cooked chicken evenly, about 3 ounces per jar, and add it on top of the veggies. Then, pile about 2 cups of salad greens over the chicken in each jar. Sprinkle roughly 1/4 cup of blue cheese on top of the greens.
Step 3
Seal the jars tightly and pop them in the fridge until you’re ready to eat. Before serving, divide the croutons into small containers. When it’s time to enjoy, dump the jar contents and croutons into a bowl, give everything a good toss, and dig in!
Best Foods To Serve With This
Enjoy this salad straight from the jar or pour it into a bowl for easier mixing. Pair it with a side of fresh fruit or crunchy crackers for a complete lunch. A drizzle of ranch or blue cheese dressing on top enhances the buffalo flavor.
Storing This Dish
Keep the jars refrigerated and consume within 3-4 days for the best freshness. Store dressing separately if you want to keep the salad crisp even longer. Make sure lids are tightly sealed to prevent spills and maintain flavor.
