Buffalo Chicken Salad

5 from 5 votes

This crispy buffalo chicken salad features a bed of leafy greens topped with crunchy veggies and crispy baked buffalo chicken. Drizzle it with a homemade avocado ranch to balance out the heat. It's an easy recipe for dinner and can be stored as meal prep for a delicious lunch.

Prep Time15

Cook Time15

Total Time30

Course: Healthy, Lunch, Main Course, Salad

Cuisine: American

Diet: Gluten Free, Low Calorie

Keyword: 30 minute meal, chicken tenders, spicy

Servings: salads (4 ounces of chicken on each)

Author: Molly Thompson

Equipment

Baking Sheet

Ingredients

Buffalo Chicken Tenders

1 1/2 lbs chicken tenders
1/3 cup + 2 tablespoons all-purpose flour gluten-free if needed
2 large eggs
2 cups crushed corn flakes (we used Nature’s Path Gluten-Free pear-sweetened corn flakes)
1 teaspoon EACH: smoked paprika and kosher salt
1/2 teaspoon EACH: garlic powder and onion powder
1/4 teaspoon black pepper
1 cup buffalo sauce (we like Primal Kitchen or Frank Red Hot)

Creamy Avocado Ranch Dressing

1 medium avocado
1/2 cup plain greek yogurt, coconut cream or sour cream
1 tablespoon lemon juice
1 tablespoon honey
1 clove garlic
2 teaspoons chopped chives or 1/2 teaspoon dried
1 teaspoon dried dill
1 tablespoon chopped parsley
1/3 cup milk or almond milk plus more if needed

Buffalo Chicken Salad

2 heads Romaine lettuce shredded
1 cup shredded cabbage or coleslaw
3 celery ribs sliced and chopped
1/2 cup shredded carrots
1/2 thinly sliced red onion
2 avocados sliced
3 thinly sliced green onions
1 tablespoon chopped chives
4 ounces blue cheese crumbles or shredded cheddar cheese optional

Instructions

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Make the crispy chicken: Prepare the dredging station. Add 1/3 cup of the flour to a medium bowl and whisk the eggs in a separate medium bowl. Finally, add the remaining 2 tablespoons of flour and spices to a third bowl with the crushed corn fakes and toss well.
Dredge the chicken tenders in the flour mixture then place them in the egg to fully coat both sides and then place them corn flake mixture, turning to coast completely. Repeat the process with all of the chicken tenders and arrange them on the prepared baking sheet.
Bake in the preheat oven for 12-15 minutes, until the internal temperature reaches 160°F, leaving 5-10 degrees for carryover cooking. Remove the chicken from the oven and immediately toss them in your favorite buffalo sauce.
Make the dressing: While the chicken is baking, make the dressing, if using. Add all of the ingredients to a blender or food processor and blend on high until smooth and creamy. Transfer it to a jar and set aside.
Assemble the salad: add the shredded romaine and cabbage to a large salad bowl and stir to mix. Top it with chopped celery, shredded carrots, red onion and avocado.
When the chicken is done, remove it from the oven and immediately cover it in buffalo sauce. Turn it in the sauce a few time to coat it.
Place the whole tenders on top of the salad or cut the chicken up into bite size pieces and arrange them on top. Finish with crumbled blue cheese, if using, thinly sliced green onion and chopped chives. Drizzle the salad with the prepared dressing or serve the salad and have individuals dress it separately.

Video

Notes

Dairy-free: omit the blue cheese and use coconut cream and almond milk in the dressing.

Meal-prep: the buffalo chicken is delicious cold! Assemble the salad and store the dressing in a separate jar. Drizzle with the dressing before serving.

Storage: store the chicken and the dressing separately. Top with chicken and dressing before serving again.

Nutrition