Chef Lynn Crawford’s Buffalo Chicken Salad with Ranch Dressing

Make your own ranch dressing with this original mayo

Hellmann's isn't just for sandwiches. The mayonnaise maker teamed up with Food Network host and chef Lynn Crawford of Toronto's Ruby Watchco for some fall recipes that will make you see this condiment in a whole different light. 

Chef Lynn Crawford’s Buffalo Chicken Salad with Ranch Dressing

2 hearts romaine lettuce, chopped
1 cup shredded carrots
2 ribs celery with leaves, chopped
2 radishes, thinly sliced
1 cup cherry tomatoes, halved
1 tbsp vegetable oil
1 tbsp butter, or Becel Buttery Taste as substitute
1 lb chicken tenders
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/4 cup Buffalo Chicken sauce
1/2 cup ranch dressing
1/2 cup grated white cheddar

Preheat a skillet over medium-high heat.

Combine lettuce, carrots, celery, radishes and tomatoes in a salad bowl.

Add oil and butter (or Becel) to hot pan with the chicken.

Season with salt and pepper and sear for 2 or 3 more minutes, then add Buffalo Sauce. Reduce heat a little and cook for 5 more minutes. Toss salad with dressing and season with salt and pepper. Top salad with white cheddar and Buffalo chicken and serve.


Buffalo Chicken Sauce

2 tbsp olive oil
2 tbsp chopped garlic
2 tbsp chopped shallots
1/8 tsp cayenne pepper
1/2 cup tomato ketchup
2 tbsp Worcestershire sauce
1/2 cup sundried tomatoes, chopped
2 tbsp sriracha hot sauce
3 tbsp white vinegar
1/4 cup water
2 tbsp butter, or Becel Buttery Taste as substitute

In a sauce pot over medium heat, add the olive oil, garlic and shallots and cook until soft, about 5 minutes. Add the rest of the ingredients and cook together for 10 minutes. Transfer to a blender and puree until smooth.

Store in a sealed jar in the refrigerator for up to two weeks.


Ranch dressing

1 clove garlic
1/4 tsp kosher salt
1 cup Hellman’s real mayonnaise
1/2 cup fat-free sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tbsp minced fresh dill
1 tbsp minced fresh chives
1 tsp Worcestershire sauce
1/2 tsp ground black pepper
1/2 tsp white vinegar
1/4 tsp paprika
1/8 tsp cayenne pepper
1 dash hot sauce
1/2 cup buttermilk, as needed for desired consistency

Mince the garlic with a knife and then sprinkle on the salt and mash it in to a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk, quarter cup at a a time, to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.


8 serving