Crispy Buffalo Chicken Salad

You know that feeling when you take a bite of something so perfectly balanced it feels like magic? That’s what this Crispy Buffalo Chicken Salad brings to the table. Think crispy, golden chicken. Cool, creamy ranch. And a crunch from fresh greens and veggies that ties it all together. It’s a twist on buffalo chicken wings but made lighter, fresher, and just as bold.

Ready to give your salad routine a spicy upgrade? Let’s dive in.

Quick Recipe Info

What to Know:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Serves: 4

Is It Hard?

Not at all. The steps are pretty easy, but frying the chicken takes a little attention to get that perfect crunch.

Tools You’ll Need:

• A skillet (non-stick works best)
• Mixing bowls
• Whisk
• Tongs

No skillet? No problem! Use an air fryer or bake the chicken instead.

What Goes In It?

The Salad

• 3 cups chopped romaine or salad greens
• 3 celery stalks, chopped
• ½ cup shredded cabbage
• 1 cup shredded carrots
• 1 avocado, sliced (slice right before serving)
• Thinly sliced red onion (optional)

The Chicken

• 1 lb chicken tenderloins
• 1 large egg, whisked
• ¾ cup almond flour
• ¼ cup tapioca flour (or arrowroot starch)
• 1¼ tsp sea salt, ⅛ tsp black pepper
• 1 tsp onion powder, ½ tsp garlic powder
• ¼ cup coconut or avocado oil (for frying)

Buffalo Sauce

• ⅓ cup Frank’s Hot Sauce
• ¼ cup melted ghee

Creamy Dressing

• ½ cup mayo (homemade or paleo-friendly)
• 3 tbsp coconut milk (or regular milk)
• ½ tsp each of garlic and onion powder
• 2 tbsp minced cilantro
• 1 tsp chives, ¼ tsp dried dill
• 1 tsp fresh lime juice
• Salt to taste

Step-by-Step Instructions

Step 1: Make the Dressing

Whisk together the dressing ingredients in a bowl until smooth. Adjust the lime juice or salt as needed. Chill it in the fridge to let the flavors blend.

Pro Tip: Let it sit for at least an hour if you can—it tastes way better that way.

Step 2: Build the Salad Base

In a big bowl, toss together the greens, celery, cabbage, carrots, and red onion. Cover and refrigerate while you cook the chicken.

Step 3: Bread and Fry the Chicken

1. Set up two bowls—one with whisked egg and another with the almond flour mix (flour + spices).
2. Heat your skillet on medium with the coconut oil.
3. Dip each chicken piece in the egg, coat with the flour mix, and place in the skillet.
4. Cook 3 minutes per side, until golden and crispy. Drain on a plate lined with a paper towel.

What to Watch For: The oil should sizzle when you add the chicken! Too cold, and the breading turns soggy.

Step 4: Toss in Buffalo Sauce

Mix Frank’s Hot Sauce with melted ghee. Dip the fried chicken into the sauce to coat it fully.

Step 5: Put It All Together

Slice the chicken into bite-sized pieces (if you want). Lay it over the salad base along with sliced avocado. Drizzle any leftover buffalo sauce on top.

Step 6: Serve with Dressing

Pour the chilled dressing over the salad—or serve it on the side for dipping.

Variations & Tips

Want to Mix It Up?

• Go Dairy-Free: Use coconut milk and paleo mayo for the dressing.
• Make It Vegan: Swap the chicken for crispy tofu or buffalo cauliflower.
• Spice Level: Too hot? Add more ghee to the buffalo sauce or cut the hot sauce in half.

Storing Leftovers

• Chicken: Keep it in the fridge for up to 2 days. Reheat in an air fryer or oven to keep it crispy.
• Veggies: Store separately in airtight containers for up to 2 days.
• Dressing: Lasts 3 days in the fridge.

Final Thoughts

This salad isn’t just a meal—it’s a flavor-packed treat that checks all the boxes: crispy, spicy, creamy, fresh. Whether you’re meal-prepping for the week or impressing friends at dinner, it’s a guaranteed hit.

Give it a try—you’ll see just how exciting a salad can really be.

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