In a bowl, toss shredded chicken with buffalo sauce and melted butter until coated.
Set aside to absorb flavors while you prep the salad base.
Make the ranch dressing:
In a small bowl, whisk together mayonnaise, sour cream (or yogurt), buttermilk, dill, garlic powder, onion powder, salt, and pepper until smooth.
Adjust thickness by adding more buttermilk or yogurt, as desired.
Build the salad:
Arrange chopped romaine and cabbage (or kale) in a large serving bowl or platter.
Top evenly with celery, bell pepper, and cherry tomatoes.
Place buffalo-coated chicken over the vegetables.
Add toppings:
Sprinkle blue cheese or cheddar, avocado slices, and chives over the chicken.
If using, add tortilla strips or chips for extra crunch.
Drizzle dressing and serve:Generously drizzle ranch dressing over the entire salad. Toss lightly or serve as composed for visual appeal. Enjoy immediately.
Tips & Variations:
Make it spicy: Add a dash of cayenne or chopped pickled jalapeños.
Lower calorie: Use Greek yogurt–based ranch and skip the butter in the buffalo sauce.
Grain bowl: Serve on cooked quinoa or brown rice for a hearty meal.
Vegetarian twist: Replace chicken with roasted cauliflower florets tossed in buffalo sauce.
Dairy-free: Use dairy-free mayo and yogurt for the ranch dressing; omit cheese.
