Description
Crispy Buffalo Chicken Salad with Cilantro Ranch is a vibrant, delicious dish that redefines your mealtime routine. Featuring perfectly pan-fried chicken tenders coated in spicy buffalo sauce, this salad is layered with fresh greens, crunchy vegetables, and creamy avocado, ensuring every bite bursts with flavor. Ready in just 25 minutes, it’s ideal for busy weeknights or meal prep, accommodating various dietary needs including Paleo, Whole30, and Keto. The zesty cilantro ranch dressing adds a creamy finish that perfectly complements the spicy chicken. Whether enjoyed as a light dinner or a satisfying lunch, this salad is sure to impress!
Ingredients
Scale
- 1 lb chicken tenderloins
- 3 cups chopped romaine
- 3 celery stalks (chopped)
- 1 large avocado (sliced)
- 1/3 cup Frank’s hot sauce
- 1/2 cup homemade mayo (or compliant store-bought)
Instructions
- Make the cilantro ranch dressing by whisking all dressing ingredients together until smooth. Refrigerate until serving.
- In a large bowl, arrange salad ingredients except for avocado.
- Prepare the breading station: whisk an egg and mix almond flour with seasonings in separate bowls.
- Heat oil in a non-stick skillet over medium heat.
- Bread the chicken by dipping it in the egg mixture and then coating it with the dry mix before frying.
- Cook chicken until golden brown on both sides, about 6 minutes total.
- Toss cooked chicken in buffalo sauce before arranging on top of the salad.
- Serve immediately with cilantro ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approx. 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 90mg