Description
Spicy, crispy buffalo chicken meets cool, creamy ranch over a bed of fresh greens in this satisfying and bold-flavored salad. It’s a perfect mix of heat, crunch, and creaminess—ideal for lunch or a light dinner.
Ingredients
For the Chicken:
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2 boneless, skinless chicken breasts
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1/2 cup buttermilk (or milk with 1 tsp vinegar)
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1/2 cup flour
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1/2 cup panko breadcrumbs
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1/2 tsp paprika
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Salt & pepper, to taste
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Oil, for frying or air frying
Buffalo Sauce:
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1/4 cup hot sauce (like Frank’s RedHot)
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2 tbsp melted butter
For the Salad:
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6 cups mixed greens or romaine lettuce
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1 cup cherry tomatoes, halved
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1/2 cup cucumber, sliced
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1/4 cup red onion, thinly sliced
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1/2 cup shredded carrots
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Ranch dressing, for drizzling
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Optional toppings: crumbled blue cheese, avocado, or crispy tortilla strips
Instructions
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Prepare Chicken:
Slice chicken into strips. Soak in buttermilk for 10–15 minutes. -
Bread & Cook Chicken:
Mix flour, panko, paprika, salt, and pepper. Coat chicken in flour mix.
Fry: In hot oil until golden and cooked through.
Or Air Fry: At 400°F (200°C) for 12–15 minutes, flipping halfway. -
Toss in Buffalo Sauce:
Mix hot sauce and melted butter. Toss crispy chicken in the sauce. -
Assemble Salad:
In a large bowl, combine greens, veggies, and optional toppings. Top with buffalo chicken and drizzle with ranch.
Notes
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Use pre-cooked chicken tenders for a quicker option.
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For a lighter version, bake or air fry chicken with minimal oil.
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Add cooked pasta or quinoa to turn it into a hearty meal bowl.
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Prefer homemade ranch? Mix Greek yogurt, mayo, herbs, garlic, and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 430kal
- Sugar: 4g
- Sodium: 740mg
- Fat: 22
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g