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Crispy Buffalo Chicken Salad Recipe

Crispy Buffalo Chicken Salad Recipe
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This Crispy Buffalo Chicken Salad is a tasty mix of crunchy veggies and spicy, crispy chicken, all topped with a creamy dressing. It’s perfect for a quick lunch or a filling dinner. Enjoy bold flavors and fresh ingredients for a meal that’s both healthy and indulgent.

Ingredients

Scale

For the Salad:

  • 3 cups chopped romaine or mixed greens
  • 3 stalks celery, chopped
  • ½ cup shredded cabbage
  • 1 cup shredded carrots
  • 1 large avocado, sliced
  • Thinly sliced red onion (optional)

For the Chicken:

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

For the Dressing:

  • ½ cup homemade mayo or store-bought paleo mayo
  • 3 Tbsp coconut milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbsp minced cilantro
  • 1 tsp dried chives
  • ¼ tsp dried dill
  • 1 tsp fresh lime juice
  • Salt to taste (1/8–1/4 tsp)

Instructions

  1. Make the Dressing: In a bowl, whisk together mayo, coconut milk, garlic powder, onion powder, cilantro, chives, dill, lime juice, and salt until smooth. Cover and refrigerate until you’re ready to serve.
  2. Prepare the Salad Base: In a large serving bowl, mix the chopped romaine, celery, cabbage, and carrots. Cover and refrigerate while you cook the chicken.
  3. Dredge the Chicken: In one bowl, whisk the egg. In another bowl, combine almond flour, tapioca flour, salt, pepper, onion powder, and garlic powder.
  4. Cook the Chicken: Heat coconut oil in a skillet over medium-high heat. Dip each chicken tenderloin in the egg wash, then coat with the dry mixture. Fry in the hot oil for about 3 minutes until golden brown, then flip and cook for another 3 minutes until fully cooked (internal temperature should reach 165°F).
  5. Coat with Buffalo Sauce: Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. In a bowl, mix the melted ghee with the hot sauce, then dip each chicken piece in the sauce to coat.
  6. Assemble the Salad: Cut the chicken into bite-sized pieces if you like. Arrange it over the salad base, add sliced avocado, and drizzle any extra buffalo sauce on top.
  7. Serve Immediately: Enjoy your salad with the creamy dressing on the side!

Notes

Serving Suggestions: This salad pairs well with crusty bread or sweet potato fries for a more filling meal.

Tips & Tricks:

  • Slice the avocado just before serving to prevent browning.
  • Make sure your oil is hot enough before adding the chicken for maximum crispiness.

Storage & Reheating Instructions:
Leftovers can be stored in an airtight container in the fridge for up to three days. Keep the dressing separate to maintain freshness. To reheat chicken, use an air fryer or oven at low heat to keep it crispy.

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