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Crispy Buffalo Chicken Salad

Crispy Buffalo Chicken Salad
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Craving something bold, fresh, and satisfying? This Crispy Buffalo Chicken Salad hits all the right notes! Spicy, crispy chicken pairs perfectly with fresh greens and a creamy homemade ranch dressing. It’s hearty enough for dinner, quick enough for lunch, and versatile enough to prep ahead. Bonus? It’s naturally gluten-free and easily customizable for different diets.

Ingredients

Scale

Salad Base

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

Crispy Buffalo Chicken

  • 1 lb chicken tenderloins
  • 1 large egg, whisked
  • ¾ cup almond flour
  • ¼ cup tapioca 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

Homemade Ranch Dressing

  • ½ cup mayo (homemade or store-bought)
  • 3 tbsp coconut or regular milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp cilantro, chopped
  • 1 tsp dried chives
  • ¼ tsp dried dill
  • 1 tsp lime juice
  • Pinch of salt

Instructions

Step 1: Whisk the Dressing

  • Combine all the dressing ingredients in a bowl.
  • Adjust salt and lime juice to taste. Chill for at least 20 minutes to let the flavors meld.

Step 2: Prep the Salad

  • Toss greens, celery, cabbage, carrots, and optional red onion in a large bowl.
  • Cover and chill while you prepare the chicken.

Step 3: Bread the Chicken

  1. Whisk the egg in one bowl. In a second bowl, mix almond flour, tapioca starch, and seasonings.
  2. Dip each chicken piece into the egg, then coat it in the flour mixture. Set aside.

Step 4: Fry the Chicken

  1. Heat oil in a skillet over medium heat (it should sizzle when you sprinkle flour in).
  2. Fry the chicken for 3 minutes per side or until golden and fully cooked.
  3. Transfer to a plate lined with paper towels to drain excess oil.

Step 5: Coat in Buffalo Sauce

  • Mix Frank’s Hot Sauce with melted ghee.
  • Dip each fried chicken piece in the sauce until fully coated.

Step 6: Assemble & Serve

  • Slice the chicken into bite-sized pieces if preferred. Arrange over the salad base with fresh avocado.
  • Drizzle ranch dressing over the top (or serve it on the side).

Notes

Helpful Tips

  1. Oil Temperature Matters: If it’s too low, the breading will be soggy.
  2. Keep It Fresh: Slice avocado just before serving to avoid browning.
  3. Reheat Like a Pro: Use an air fryer to crisp up leftover chicken before adding it back to the salad.

Make It Your Way

For Milder Heat:
  • Swap Frank’s Hot Sauce for a milder alternative or add more ghee to cut the spice.
For a Vegan Option:
  • Replace chicken with crispy tofu or roasted buffalo cauliflower.
Add Seasonal Veggies:
  • Think cherry tomatoes in summer or roasted sweet potatoes in winter.

Storage

  • Store components separately:
  • Chicken: Airtight container in the fridge for up to 2 days.
  • Salad and Dressing: Store greens and dressing separately for freshness. Dressing will keep for 3 days in the fridge.
  • Reheating: Reheat chicken in an air fryer at 375°F for about 5 minutes to restore crispiness.

Find it online: https://paleo.recipes/crispy-buffalo-chicken-salad-2/