Buffalo Ranch Chicken Salad Sandwiches

Grain-free and low carb Buffalo Ranch Chicken Salad on Grain-Free Low Carb Quick Sandwich Buns or in lettuce cups. The recipe also includes paleo options.

Buffalo Ranch Chicken Salad Sandwiches are a delicious flavor combination of buffalo chicken and ranch served on grain-free, low-carb sandwich buns.

These were so ridiculously good; I think I could eat this every day!

If you have been following my blog for a while, you may have noticed I am slightly obsessed with buffalo chicken.

I included my grain-free sandwich bun recipe, but you could also use any bread recipe you prefer, or can also serve this in lettuce cups, as pictured below.

buffalo chicken salad in lettuce cups with blue cheese.

I just love the flavor of it and use it in many recipes. So this sandwich could not go wrong!

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Buffalo Ranch Chicken Salad Sandwiches Recipe:

Grain Free Quick Bun Ingredients:

2 tablespoon butter, melted or coconut oil
2 ½ tablespoon coconut flour, sifted, where to buy coconut flour
2 ½ tablespoon golden flax meal
3½ tbsp. unsweetened almond milk, or coconut milk, or heavy cream
4 eggs, beaten
1 teaspoon baking powder

Buffalo Ranch Chicken Salad Ingredients:

2 cups cooked shredded chicken
⅓ cup red pepper sauce, like Frank’s Red Hot Pepper Sauce
3 tablespoon butter
¼ tsp celery seed spice, where to buy celery seed
¼ teaspoon garlic powder
¼ teaspoon sea salt
2 tablespoon minced celery
3 tablespoon mayonnaise, here is a homemade paleo mayo recipe
4 tablespoon Ranch dressing, or buy low carb ranch
2 tablespoon blue cheese crumbles *optional, omit for dairy free

Directions:

Preheat oven to 400 F, unless using the microwave. Lightly grease or oil 4 glass or ceramic ramekins or small glass bowls, or a bun pan can be used for the oven, but not the microwave.
In a medium-size mixing bowl combine all the burger bun ingredients and stir together vigorously, scraping the sides and breaking up any coconut flour clumps. Spoon equal amounts of batter into each ramekin, small bowl, or bun pan. Bake in the oven for 12 to 15 minutes or until the center is done, or if using the microwave, then microwave each bun one at a time for 1 minute and 30 seconds or longer depending on microwave wattage.
Remove from oven or microwave and cool completely. Cut each bun in half from on its side. Can toast these in a toaster or toaster oven if desired.
In a medium-size saucepan over medium heat, add: butter, red pepper sauce, celery seed spice, garlic powder, and sea salt. Stir and melt until combined.
Add cooked shredded chicken and minced celery to the saucepan and stir. Remove from heat.
Add mayonnaise to the saucepan and combine thoroughly.
Place a ½ cup of the chicken mixture on each sandwich bun. Top with a tablespoon of ranch dressing and ½ tablespoon optional blue cheese crumbles. Place bun on top and serve sandwiches.

Nutritional Data for 1 sandwich with one bun (includes optional blue cheese crumbles): Servings; 4, Serving Size: 1 sandwich with bun, Cal: 485, Carbs: 5 g, Net Carbs: 3 g, Fiber: 2 g, Fat: 31 g, Protein: 30 g, Sugars: 1 g.

Printable recipe card below:

📖 Printable Recipe Card

Buffalo Ranch Chicken Salad Sandwiches

Stacey

Buffalo Ranch Chicken Salad Sandwiches are a delicious flavor combination of buffalo chicken and ranch served on a grain-free, low carb sandwich bun.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 8

Cook Time 14

Total Time 22

Course dinner, lunch

Cuisine American

Servings

Calories 485 kcal

Ingredients

Quick Bun Ingredients:
2 tablespoon butter melted or coconut oil
2 ½ tablespoon coconut flour sifted
2 ½ tablespoon golden flax meal
3½ tablespoon . unsweetened almond milk or coconut milk, or heavy cream
4 eggs beaten
1 teaspoon baking powder
Buffalo Ranch Chicken Salad Ingredients:
2 cups cooked shredded chicken
⅓ cup red pepper sauce like Frank’s red pepper sauce
3 tablespoon butter
¼ teaspoon celery seed spice
¼ teaspoon garlic powder
¼ teaspoon sea salt
2 tablespoon minced celery
3 tablespoon mayonnaise
4 tablespoon Ranch dressing
2 tablespoon blue cheese crumbles *optional omit for dairy free

Instructions

Preheat oven to 400 F, unless using microwave. Lightly grease or oil 4 glass or ceramic ramekins or small glass bowls, or a bun pan can be used for oven, but not the microwave.
In a medium size mixing bowl combine all the burger bun ingredients and stir together vigorously, scraping the sides and breaking up any coconut flour clumps. Spoon equal amounts of batter into each ramekin, small bowl or bun pan. Bake in oven for 12 to 15 minutes or until center is done, or if using microwave, then microwave each bun one at a time for 1 minute and 30 seconds or longer depending on microwave wattage.
Remove from oven or microwave and cool completely. Cut each bun in half from on its side. Can toast these in toaster or toaster oven if desired.
In a medium size saucepan over medium heat, add: butter, red pepper sauce, celery seed spice, garlic powder and sea salt. Stir and melt until combined.
Add cooked shredded chicken and minced celery to the saucepan and stir. Remove from heat.
Add mayonnaise to the saucepan and combine thoroughly.
Place a ½ cup of the chicken mixture on each sandwich bun. Top with a tablespoon of ranch dressing and ½ tablespoon optional blue cheese crumbles .Place bun on top and serve sandwiches.