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)

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 mix and spread into a thin layer.
Bake for 30-35 minutes, tossing halfway through to ensure even cooking.
In the meantime, whisk together the buffalo ranch sauce and set it aside.
Heat a skillet over medium-high heat and quickly sauté the corn for about 2-3 minutes until it’s thawed and begins to brown slightly. Remove from heat.
In the same skillet, add olive oil and ground turkey along with garlic, salt, and pepper. Cook for about 7-10 minutes. Add the buffalo sauce towards the end, stirring well to combine.
Chop and combine salad ingredients in a large bowl.
Once the turkey is cooked and rice is cooled, add them to the salad bowl and drizzle with buffalo ranch dressing.
Top with avocado and optional pickled jalapeños. Serve and enjoy!

Notes

Using cold rice gives the best texture for baking in this recipe.
Adjust the amount of buffalo sauce to meet your spice preference.
Feel free to customize ingredients based on what vegetables you have on hand.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.