Crispy Buffalo Chicken Salad
Far from your ordinary boring salad! Crispy buffalo chicken over a bed of crisp greens, with sweet cherry tomatoes, crunchy celery, and lush avocado, topped with blue cheese and extra creamy buttermilk ranch.
Equipment
- Air fryer (optional)
Ingredients
Crispy Buffalo Chicken
- 4 large chicken breasts
- 2 tablespoons oil olive oil or vegetable oil
- ½ cup bread crumbs
- ½ cup panko
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 cup buffalo sauce I use Franks Red Hot
Creamy Buttermilk Ranch Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 3 cloves garlic minced
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder
- ⅛ teaspoon cayenne
- 3 tablespoons fresh parsley minced
- 2 tablespoons fresh dill minced
- 1 teaspoon fresh chives minced
Salad
- 2 heads romaine lettuce
- 3 carrots shredded
- 3 stalks celery chopped
- 1 pint cherry tomatoes halved
- 2 cucumbers chopped
- 4 stalks green onion chopped
- 2 avocados sliced
- 4 ounces blue cheese crumbles
Instructions
- The chicken can be made with an air fryer or standard oven. If using an air fryer, preheat it to 400F. If using an oven, preheat it to 425F.
- In a shallow bowl, combine panko, bread crumbs, paprika, chili powder, ground black pepper, garlic powder, onion powder, cayenne, and salt. In another shallow bowl, pour the oil. Dredge the chicken in the oil and then press into the breadcrumb mixture. Press firmly to ensure all the breadcrumbs adhere. Repeat until all the chicken has been used. If using the oven, place the chicken on a baking sheet and bake for 20 minutes, flipping halfway through. If using the air fryer, transfer to the air fryer basket and fry for 12 minutes.
- Meanwhile, making the dressing. Add all ingredients into a medium bowl and whisk until combined. Refrigerate while preparing salad.
- In a large bowl, combine lettuce, carrots, celery, cherry tomatoes, cucumbers, and green onion.
- Once the chicken is finished cooking, toss in buffalo sauce and slice.
- Separate the salad into individual-sized bowls. Add avocado, blue cheese, and the sliced buffalo chicken. Pour the buttermilk dressing on top and toss. Add additional buffalo sauce if desired.