Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 1 cup ranch dressing
- 1 cup chopped celery
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- If you’re using leftover chicken, shred it into bite-sized pieces. If you’re starting from scratch, you can quickly poach or grill the chicken before shredding.
- In a large bowl, combine the cooked pasta, shredded chicken, buffalo sauce, ranch dressing, celery, red onion, and cheddar cheese. Stir until everything is well-coated.
- Taste the salad and add salt and pepper as needed. You might want to add more buffalo sauce if you like it spicier!
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Trust me, this step is worth it!
- Before serving, give the salad a good toss. Garnish with chopped green onions for that pop of color and flavor.
- Prep Time: 20
- Cook Time: 10