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An easy buffalo chicken topping—made with rotisserie chicken as a shortcut—plus a creamy, spicy Ranch-style dressing makes Rach's salad in an iceberg "bowl" crave-worthy. 

Get Rach's Grilled Buffalo Chicken Salad recipe here.


For the Buffalo Chicken:
  • 3 tablespoons butter
  • 6 cloves garlic, chopped
  • ½ to ¾ cup hot sauce (Rach's go-to is Frank's RedHot)
  • 2 tablespoons Worcestershire sauce 
  • ½ cup chicken bone broth or stock
  • 1 rotisserie chicken, skin removed, then remove the meat from bones and pull the meat into small pieces 
For the Ranchero Cream Dressing:
  • 2 cups Mexican crema or sour cream
  • 2 cloves garlic, pasted
  • 1 cup finely grated cotija cheese
  • ¼ cup chopped chives
  • One small handful cilantro or parsley leaves 
  • 2 serrano or jalapeño peppers, seeded and coarsely chopped
  • 2 limes, juiced
To Serve:
  • 2 heads iceberg lettuce, cored, halve top to core-end and trim rounded sides so slabs sit flat 
  • 2 cups smoked blue cheese or blue cheese crumbles
  • 2 carrots, peeled and finely chopped
  • 3 to 4 small ribs celery with leafy tops, finely chopped
  • 1 bunch scallions, thinly sliced on bias


Serves: 4


Heat a cast-iron skillet over medium-high heat, add butter and melt, swirl in the garlic, add hot sauce, Worcestershire sauce, stock and bring to a bubble, add the chicken and heat through then lower the heat to simmer.

For Ranchero Cream Dressing, combine all ingredients in a food processor and pulse until smooth. If desired, transfer to a squirt bottle with top trimmed.

Place slabs of lettuce on plates and top with buffalo chicken, then top with dressing, blue cheese crumbles, carrots, celery and scallions.