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 Popular
This salad is a perfect mix of spicy, tangy, and fresh flavors. It’s easy to prepare ahead of time and looks great in a jar. Plus, it’s a healthy and satisfying meal that’s great for busy days.
Smart Cooking Tips
- Use cooked, shredded chicken for the best texture and flavor.
- Layer ingredients starting with the dressing at the bottom to keep greens fresh.
- Add crunchy toppings like celery or nuts just before eating to maintain crispness.
- Layer ingredients starting with the dressing at the bottom to keep greens fresh.
- Add crunchy toppings like celery or nuts just before eating to maintain crispness.
Directions
Blend 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 equal amounts of chopped celery and carrots on top of the dressing in each jar. Then, divide the cooked chicken evenly, about 3 ounces per jar, and layer it over the veggies. Follow with a generous handful of salad greens—around 2 cups per jar—then sprinkle about a quarter cup of blue cheese on top. Seal the jars and pop them in the fridge until you’re ready to eat. When it’s time to enjoy, divide some croutons into small containers. Dump the jar contents and croutons into a bowl, give everything a good toss, and dig in!
Best Pairings For This Dish
Serve chilled right from the jar or pour onto a plate for a more traditional salad experience. Pair it with some crusty bread or a light soup for a complete meal. A cold drink like iced tea complements the spicy flavors well.
How To Store Leftovers
Store the jars tightly sealed in the refrigerator for up to 3 days. Keep crunchy toppings separate until ready to eat to avoid sogginess. Give the jar a good shake before serving to mix the dressing evenly.
Frequently Asked Questions
Can I prepare these salads ahead of time?
Yes, you can assemble the jars up to 3 days in advance and keep them refrigerated until ready to eat.
How do I keep the salad from getting soggy?
Layer the dressing at the bottom and keep croutons separate until serving to maintain crunch.
Can I use a different type of dressing instead of cucumber ranch?
Yes, you can substitute with your favorite ranch or creamy dressing if preferred.
What type of chicken works best for this salad?
Cooked and shredded or diced chicken breast works well for easy layering and texture.
Can I make this recipe vegetarian?
Yes, omit the chicken and add extra veggies or a plant-based protein like chickpeas.
How many servings does this recipe make?
The recipe makes five servings, one per quart jar.
Is it okay to swap blue cheese for another cheese?
Absolutely, feta or goat cheese can be used as alternatives if you prefer.
Can I use smaller jars instead of quart jars?
You can, but adjust the ingredient amounts accordingly to fit the jar size.
