Crispy Buffalo Chicken Salad Recipe

Welcome to the tasty world of Crispy Buffalo Chicken Salad! This dish brings together fresh veggies and the bold flavors of buffalo chicken for a meal that’s perfect for any occasion. Whether you need a filling lunch or a light dinner, this salad will impress. It’s inspired by classic buffalo chicken wings but turns those delicious flavors into a wholesome, satisfying dish. Get ready for crispy chicken, creamy dressing, and crunchy veggies all in one bowl!

Let’s jump into this recipe and see how to make a salad that’s not only tasty but also looks great!

Recipe Overview

You can whip up this salad in about 30 minutes, making it a quick and satisfying option. This recipe serves about four people but can easily be adjusted if you’re cooking for more or fewer. It’s easy enough for beginners, so don’t worry if you’re just starting out!

What You’ll Need

• Bowls for mixing
• Whisk for the dressing
• Non-stick skillet or frying pan for the chicken (an air fryer works well too if you want a healthier option)

You can prepare the dressing in advance and keep it in the fridge for up to a week. You can also cook the chicken ahead of time and reheat it just before serving.

Ingredients

Here’s what you need to create this delicious salad:

For the Salad

• 3 cups chopped romaine or mixed greens
• 3 stalks chopped celery
• ½ cup shredded cabbage
• 1 cup shredded carrots
• 1 large avocado (slice just before serving)
• Optional: thinly sliced red onion for a little extra bite

For the Chicken

• 1 pound chicken tenderloins
• 1 large egg, whisked (for the coating)
• ¾ cup blanched almond flour
• ¼ cup tapioca or arrowroot flour
• 1¼ teaspoons sea salt
• ⅛ teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ cup coconut or avocado oil (for frying)
• ⅓ cup Frank’s Original Hot Sauce
• ¼ cup melted ghee

For the Dressing

• ½ cup homemade or store-bought mayo
• 3 tablespoons coconut milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons minced cilantro
• 1 teaspoon dried chives
• ¼ teaspoon dried dill
• 1 teaspoon fresh lime juice
• Salt to taste

Always go for fresh ingredients when you can, especially for the veggies!

Step-by-Step Method

Let’s make this salad together!

Step 1: Make the Dressing

Whisk all the dressing ingredients in a bowl until smooth. This creamy base will balance the spicy chicken. Cover it and pop it in the fridge until you’re ready to serve.

Pro Tip: Taste the dressing before serving to adjust the seasoning if needed!

Step 2: Get the Salad Ready

In a big serving bowl, layer your chopped greens, celery, cabbage, and carrots. This colorful mix will be the heart of your salad. Slice the avocado just before you serve it to keep it fresh.

Visual Cue: Aim for a vibrant look with lots of colors!

Step 3: Cook the Chicken

Set up two shallow bowls: one for the whisked egg and the other for the dry mixture (almond flour, tapioca flour, and the seasonings).

Heat your skillet on medium-high and add oil until it’s hot but not smoking.

Common Mistake to Avoid: Make sure the oil is hot enough to crisp up the breading!

Dip each chicken piece in the egg first, then coat it in the dry mixture before placing it in the skillet. Fry until golden brown (about 3 minutes per side).

Timing Guidance: Aim for a total cooking time of about 6 minutes for each piece.

Step 4: Add Buffalo Sauce

Once the chicken is cooked through (it should reach 165°F internally), place it on a paper towel to soak up excess oil. In another bowl, mix the melted ghee and hot sauce, then dip each chicken piece to coat it well.

What to Look For: You want crispy outside and juicy inside.

Step 5: Put the Salad Together

Cut your buffalo chicken into bite-sized pieces (or leave it whole if you prefer) and pile it on top of your salad. Drizzle any remaining buffalo sauce over everything for an added kick. Finally, add the sliced avocado around the chicken just before serving.

Serving Suggestion: Serve it right away with ranch dressing on the side for those who like a milder flavor.

Variations & Customization

This salad is super flexible! Here are some ways to make it your own:

• For a gluten-free option, check that all your sauces and dressings are gluten-free.
• If you’re vegan, swap the chicken for crispy tofu or seasoned chickpeas.
• Want it less spicy? Reduce the hot sauce or mix in some honey for a touch of sweetness.

You can also try using pre-cooked frozen chicken tenders for convenience—just toss them in buffalo sauce before adding to the salad. And for a fresh twist, add seasonal ingredients like corn in the summer or roasted sweet potatoes in the fall!

Serving & Storage

When serving your salad:

• Arrange it nicely on a large platter or in individual bowls to show off those beautiful colors!

This salad pairs well with crusty bread or sweet potato fries for a heartier meal.

Storage Tips

Leftovers will last in an airtight container in the fridge for up to three days. It’s best to keep the dressing separate to keep everything fresh.

Reheating Tip: For the chicken, use an air fryer or oven at low heat to keep it crispy instead of microwaving.

While I wouldn’t recommend freezing this salad because of its fresh ingredients, you can prepare the chicken and dressing in advance. Just assemble everything right before serving!

Enjoy making this Crispy Buffalo Chicken Salad! It’s packed with flavor and texture that everyone will love!

Print