Name: Buffalo Ranch Turkey Crispy Rice Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups leftover cooked rice (cold rice works best); 1 1/2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 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); 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); 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)

Description

Buffalo Ranch Turkey Crispy Rice Salad combines leftover rice, zesty buffalo sauce, and fresh vegetables for a flavorful and satisfying meal. Perfect for a quick dinner or lunch, this salad brings a delicious twist to traditional salads while being easy to prepare.

Ingredients

Scale

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

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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.
While the rice is baking, whisk together the buffalo ranch sauce and set aside.
In a skillet over medium-high heat, sauté the corn for about 2-3 minutes just until thawed and slightly browned. Set aside.
Add olive oil and ground turkey to the skillet, seasoning with garlic, salt, and pepper. Cook for about 7-10 minutes. Add 2-4 tablespoons of buffalo sauce at the end, stirring until the turkey absorbs some of the flavor.
Chop the salad ingredients and combine them in a large bowl.
Once the turkey is cooked and the rice is cooled, mix in the turkey, rice, and drizzle with the buffalo ranch dressing.
Top with avocado and pickled jalapeños if desired, then enjoy.

Notes

For extra spice, feel free to add more buffalo sauce to taste.
This salad is delicious served chilled or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg