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Avocado Ranch Buffalo Chicken Salad with Rougarou or Chupcabra Wing Sauce

Avocado Ranch Buffalo Chicken Salad with Rougarou or Chupcabra Wing Sauce

Ingredients for the Avocado Ranch Dressing:

  • 1 large Avocado seeded and removed from skin
  • ¼ cup Plain Greek Yogurt or sour cream
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Lemon Juice (½ lemon juiced) or White Vinegar
  • 1 clove Garlic finely grated
  • ½ teaspoon Dried Parsley or 1 tsp fresh parsley
  • ½ teaspoon Dried Dill or 1 tsp fresh dill
  • ½ teaspoon Dried Chives or 1 tsp fresh chives
  • ½ teaspoon Dried Onion or 1 tsp raw onion
  • ⅛ teaspoon Sea Salt
  • Black Pepper to taste
  • ½ cup 1% Milk or preferred milk


  1. Put all ingredients in a cup blender and puree until smooth, about 1 minute.
  2. If doing by hand, smash the avocado in a bowl, add the rest of the ingredients and stir until smooth.

Ingredients for Grilled Buffalo Chicken:

  • 1 cup Rougarou or Chupacabra Wing Sauce
  • 2 Tbsp. fresh lime juice (from 1 lime)
  • 2 Tbsp. honey
  • 1 tsp. grated garlic (from 2 large garlic cloves)
  • 2 lb. chicken breast cutlets (about 8 cutlets)
  • 1 Tbsp. avocado oil


  1. Marinate chicken in Rougarou or Chupacabra Wing Sauce for 30 minutes.
  2. Heat oil in a pan on medium high heat.
  3. Allow excess marinade to fall off, and put pan in chicken and cook, flipping once until internal temperature of the thickest part reaches 160*F. (cook time will vary depending on the thickness of the chicken).
  4. Shred or chop the chicken.

Ingredients for Salad:

  • 3/4 cup avocado ranch dressing
  • 1/4 cup Rougarou or Chupacabra Wing Sauce
  • 1 Tbsp. finely chopped fresh dill
  • 4 cups spring mix salad greens (from 1 [5-oz.] pkg.)
  • 4 cups chopped romaine lettuce (from 1 [8-oz.] bunch)
  • 1 cup very thinly sliced red cabbage (from 1 [2-lb.] head cabbage)
  • 1 (6-oz.) plum tomato, quartered and sliced crosswise (about 1 cup)
  • 1 cup sliced celery (from 2 [ 2 1/2-oz.] stalks)
  • 1 cup matchstick carrots (from 1 [10-oz.] pkg.)
  • 4 oz. blue cheese, crumbled (about 1 cup)
  • 1 cup crispy fried onions (such as French’s)


  1. Put spring mix and romaine into a bowl.
  2. Chop all vegetables and add to the salad.
  3. Add chicken.
  4. Add blue cheese.
  5. Cover in avocado ranch dressing and wing sauce and toss thoroughly.


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