Buffalo Ranch Turkey Crispy Rice Salad

Buffalo Ranch Turkey Crispy Rice Salad

I've made this Buffalo Ranch Turkey Crispy Rice Salad so many times, and oh my goodness it's amazing! I first saw this viral recipe on Instagram and knew I needed to make my own healthy, high-protein version, and after lots of testing I am completely obsessed. A crisp veggie base topped with spicy buffalo turkey, seasoned crispy rice, extra buffalo ranch sauce (measure with your heart), and all the best toppings. It's easy, hearty, and has 46 grams of protein and 8 grams of fiber. I could eat this every single day!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 607kcal

Author Christine McMichael

Equipment

Ingredients

Crispy Rice

3 cups leftover cooked rice cold rice works best
1 1/2 Tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt

Buffalo Ranch Dressing

3/4 cup plain Greek yogurt 4% is best
2 Tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon white wine vinegar
2-4 Tablespoons buffalo sauce or hot sauce start with 2, add more if you like it spicier
2 teaspoons ranch seasoning optional but SO good

Crispy Turkey

1 Tablespoon olive oil
1 pound lean ground turkey
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2-4 Tablespoons Buffalo Ranch Dressing toss in at the end

Salad

1 cup frozen corn
4-6 cups lettuce romaine is great, finely chopped
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped
1 cup shredded cheddar cheese or pepper jack
1/2 cup black beans drained
Buffalo Ranch Dressing from above
1 small avocado cubed
pickled jalapeños optional

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and add the cold rice. Drizzle with olive oil, garlic powder, and salt, then stir and spread into a thin layer.
Bake for 30-35 minutes, tossing halfway through.
Meanwhile, whisk the buffalo ranch sauce together and set aside.
Heat a skillet over medium-high heat. Quickly sauté the corn for about 2-3 minutes in a dry skillet or with a spray of oil, just until it’s thawed and begins to brown slightly. Set aside.
Add the olive oil and ground turkey to the skillet along with garlic, salt, and pepper and cook for about 7-10 minutes. Add the 2-4 Tablespoons of the sauce right at the end, stirring until the turkey soaks it up a bit.
Chop and combine the salad ingredients in a large bowl.
When the turkey is done cooking and the rice has cooled, add in the turkey, rice, and drizzle with the Buffalo Ranch Dressing.
Top with avocado and pickled jalapeños, enjoy.

Video

Notes

Use cold, day-old rice! This works best to get that crispy texture instead of soft.
Make sure to let the rice cool completely.

Nutrition