Crispy Buffalo Chicken Salad
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This crispy buffalo chicken salad recipe is packed full of fresh greens, homemade spicy buffalo chicken tenders, crisp romaine lettuce, crunchy veggies and tossed with creamy ranch dressing!
If you think salads are boring, just wait until you try this recipe for crispy buffalo chicken salad! It’s loaded with fresh ingredients and has crisp texture and major flavor in every bite from the tender chicken, crunchy celery and romaine lettuce and spicy buffalo sauce!
It’s something I look forward to for an easy lunch or dinner and it’s ready in less than 30 minutes just like our favorite chicken mushroom pasta alfredo. You could even pair this salad with chicken soup with vegetables for a more hearty meal!
Why I Love This Recipe
- Easy to make: When I need a quick and easy meal, this crispy buffalo chicken salad recipe is ready in less than 30 minutes!
- Wholesome and versatile: As is this recipe is gluten-free and dairy free, suitable for Paleo diets or those with dietary restrictions. Customize it how you like with chicken bites, blue cheese and more.
Buffalo Chicken Salad Ingredients
- Romaine: I love the crunch from romaine lettuce, but any fresh greens work.
- Vegetables: I used chopped celery, shredded cabbage and shredded carrots.
- Chicken tenderloins: I love how tender this cut of chicken is, but you could use chicken breast cut into strips as well.
- Egg: One large egg is whisked to help the crispy coating adhere to the chicken.
- Breading: Almond flour, cornstarch, salt, pepper, onion powder and garlic powder.
- Oil: I used coconut oil, but any high heat oil can be used.
- Buffalo sauce: I used primal kitchen as it’s dairy free but any buffalo sauce works. Use the one you like!
- Ranch dressing: I used a dairy free ranch dressing, but any ranch dressing or blue cheese dressing can be used.
How to Make Crispy Buffalo Chicken Salad
In a large serving bowl, arrange the salad ingredients.
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Whisk egg in a small shallow bowl and in another shallow bowl, combine the almond flour, cornstarch, salt, pepper, onion powder, and garlic powder. Dip a piece of chicken in the egg, shaking off excess, coat with the dry mixture, and place in the skillet. Repeat with all chicken pieces.
Heat oil in a skillet and once hot, add chicken tenderloins and cook on one side until golden brown, about 3 minutes, flip then cook on the second side until golden brown on the outside and cook through inside. Set aside to cool.
Pour the buffalo sauce over the chicken and coat to combine. Then, place the chicken on a cutting board to cut it into pieces and arrange it on the salad, drizzling any leftover sauce over the top. Serve right away with dressing.
Tips and Variations
- Tapioca flour can be used in place of cornstarch.
- Add in avocado slices, red onion, bell peppers and blue cheese crumbles
- Swap the ranch dressing for blue cheese dressing which pairs well with classic buffalo flavors.
- Air fry chicken at 375°F for 10 minutes, flip cook additional 5-10 minutes then toss with sauce.
- Don’t overcrowd the skillet or your chicken tenderloins won’t get crispy. If needed, work in batches.
Meal Prep and Storage
Storage: After assembling this buffalo chicken salad, it’s best served and eaten immediately. You can store leftover chicken tenders in the refrigerator for up to a day.
Meal Prep: To meal prep follow these steps:
- Wash, dry and chop romaine and vegetables. Toss together and store in an airtight container in the refrigerator.
- Bread chicken tenders and store covered up to 24 hours in the refrigerator.
- When ready to enjoy, follow directions to cook the chicken and assemble salad.
More Salad Recipes
Crispy Buffalo Chicken Salad Recipe
Ingredients
Salad
- 3 cups romaine lettuce , chopped
- 3 celery stalks , chopped
- 1/2 cup carrots , shredded
- 1/2 cup cabbage , shredded
Buffalo Chicken
- 1 pound chicken tenderloin
- 1 egg , whisked
- 3/4 cup almond flour
- 1/4 cup cornstarch
- 1 1/4 teaspoon sea salt , fine grain
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup coconut oil , for frying
Assembly
- 1/3 cup buffalo sauce
- Ranch dressing
Instructions
- In a large serving bowl, arrange the salad ingredients. Set in fridge.
- Whisk the egg in a small shallow bowl and another shallow bowl, and mix the almond flour, cornstarch, salt, pepper, onion powder, and garlic powder.
- Heat a large skillet over medium. Once sizzling hot, dip a piece of chicken in the egg, shaking off excess, coat with the dry mixture, and place in the skillet. Repeat with all chicken pieces.
- Cook on one side until golden brown, about 3 mins, Cook on the second side until golden brown on the outside and cook through inside. Set aside to cool.
- Pour the buffalo sauce over the chicken and coat to combine. Then, place the chicken on a cutting board to cut it into pieces and arrange it on the salad, drizzling any leftover sauce over the top. Serve right away with a dairy-free ranch dressing.
