When it comes to a dish that brings the perfect mix of crunchy, spicy, creamy, and fresh flavors, the Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe truly shines. This salad is a delightful combination of crispy buffalo-coated chicken tenderloins atop a vibrant bed of romaine, crisp celery, shredded cabbage, and sweet carrots, all beautifully balanced with creamy avocado and a zesty cilantro ranch dressing. It’s not just a salad; it’s a full-on flavor experience that’s both satisfying and nourishing, perfect for a quick lunch or a light dinner that feels like a treat.
Ingredients You’ll Need
Simple, fresh, and downright delicious ingredients come together in this salad, each playing a crucial role—from the crisp romaine’s refreshing crunch to the spicy kick of hot sauce, and the creamy richness of avocado and ranch dressing that ties it all together.
- Chicken tenderloins (1 lb): Tender and perfect for quick cooking, these form the hearty protein base of the salad.
- Chopped romaine (3 cups): Adds crispness and a fresh, clean flavor, making the salad light yet fulfilling.
- Celery stalks (3, chopped): Introduce a subtle crunch and a mild, earthy taste.
- Shredded cabbage (1/2 cup): Provides color contrast and a slightly peppery note to complement the buffalo spice.
- Shredded carrots (1 cup): Bring in a touch of natural sweetness and vibrant orange color.
- Large avocado (1, sliced): Creamy and buttery, it balances the heat and adds luxurious texture.
- Frank’s original hot sauce (1/3 cup): The soul of the buffalo flavor, delivering perfectly balanced spicy tang.
- Homemade or paleo mayo (1/2 cup): Creates the rich base for the cilantro ranch dressing, ensuring a dreamy finish.
How to Make Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe
Step 1: Whisk the Dressing
Start with the foundation of flavor by whisking together all the dressing ingredients until perfectly blended. Chill it in the fridge so those zesty cilantro ranch flavors can mingle and get ready to elevate the salad.
Step 2: Prepare the Salad Base
In a large bowl, toss together the chopped romaine, celery, cabbage, and shredded carrots. This colorful mix will be the fresh, crunchy backdrop that balances the warm, spicy chicken.
Step 3: Coat the Chicken
Dip each chicken tenderloin first in whisked egg, then coat them thoroughly in your chosen dry mix for the perfect crispy crust when cooked. This step is key for that irresistible crunch.
Step 4: Fry the Chicken
Heat oil in a skillet over medium heat and fry the chicken tenders until they’re golden brown on both sides. This quick frying locks in juiciness while creating a crispy exterior that’s so addictive.
Step 5: Toss Chicken in Buffalo Sauce
The moment the freshly fried chicken hits the hot sauce, it transforms into that classic buffalo flavor. Give it a good toss to coat evenly, then slice if you prefer bite-sized pieces on your salad.
Step 6: Assemble Your Salad
Layer the salad base with the buffalo chicken and arrange those ripe avocado slices on top. Finally, drizzle with the chilled cilantro ranch dressing for a luscious finish that pulls every ingredient together.
How to Serve Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe
Garnishes
To take your Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe to the next level, sprinkle chopped fresh cilantro or green onions on top. A few sliced radishes add a peppery crunch, and a wedge of lime can brighten all the flavors when squeezed just before eating.
Side Dishes
This salad stands well on its own, but if you want to round out the meal, consider serving with a side of crunchy garlic bread or some baked sweet potato fries. Both favorites complement the spicy, creamy profile wonderfully.
Creative Ways to Present
Presentation can be as fun as the flavors—serve this salad in individual mason jars for an effortless grab-and-go lunch or plate it as a shareable platter for casual gatherings. Using vibrant bowls or rustic wooden boards highlights the colorful ingredients perfectly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the crispy buffalo chicken separate from the salad greens and dressing to prevent sogginess. Store each component in airtight containers in the fridge for up to two days to maintain freshness and texture.
Freezing
While the salad itself doesn’t freeze well, you can freeze the fried buffalo chicken tenders separately. Freeze them cooled and wrapped well, then thaw and reheat when ready to enjoy your salad freshly assembled.
Reheating
Reheat buffalo chicken tenders in a hot skillet or oven to restore their crispy coating. Avoid microwaving if you can, since it tends to make them soggy. Once warm, toss with buffalo sauce again before adding to your fresh salad.
FAQs
Can I use grilled chicken instead of fried?
Absolutely! Grilled chicken gives a lighter, charred flavor. Just toss it in buffalo sauce and enjoy a healthier twist, though you’ll miss the crispy texture that makes this salad so special.
Is there a dairy-free option for the cilantro ranch dressing?
Yes, replacing traditional mayo with a dairy-free or paleo mayo keeps this recipe dairy-free without sacrificing that creamy ranch goodness.
How spicy is this salad? Can I adjust the heat?
The heat level depends on the amount of hot sauce used. You can easily dial down the spice by using less Frank’s original hot sauce or adding a bit of honey to the buffalo sauce for sweetness.
Can I prepare this salad in advance for a party?
You can prep all ingredients separately but assemble just before serving to keep everything fresh and crispy. Make the dressing ahead; it often tastes even better after resting a few hours.
What can I substitute for romaine lettuce?
Iceberg lettuce, baby spinach, or mixed greens work wonderfully if you want a different texture or flavor. Each offers its own unique crunch or softness to complement the buffalo chicken.
Final Thoughts
If you’re looking to add a dish that’s bursting with flavor, texture, and color to your meal rotation, don’t hesitate to try the Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe. It’s a satisfying, fresh, and fun option that brings the heat and cool all in one bite. Trust me, once you try it, this salad will become one of your favorite go-to dishes for any occasion!
Print
Crispy Buffalo Chicken Salad with Cilantro Ranch Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A vibrant and flavorful Crispy Buffalo Chicken Salad with Cilantro Ranch dressing, combining tender fried buffalo chicken with fresh romaine, crunchy celery, shredded cabbage and carrots, and creamy avocado for a deliciously satisfying meal.
Ingredients
Salad
- 3 cups chopped romaine
- 3 celery stalks, chopped
- 1/2 cup shredded cabbage
- 1 cup shredded carrots
- 1 large avocado, sliced
Chicken
- 1 lb chicken tenderloins
- 1 eggs, whisked (for coating)
- Oil, for frying (about 1/4 cup)
- 1/3 cup Frank’s Original Hot Sauce
Dressing
- 1/2 cup homemade mayo or paleo mayo
- Fresh cilantro, finely chopped (assumed, typical for cilantro ranch, approx. 2 tbsp)
- 1 garlic clove, minced (common in ranch dressings, approx. 1 tsp)
- Juice of 1/2 lemon or lime (added for freshness in ranch, approx. 1 tbsp)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the dressing: Whisk together the homemade or paleo mayo with finely chopped cilantro, minced garlic, lemon or lime juice, salt, and pepper in a bowl until smooth. Refrigerate to allow flavors to meld.
- Assemble the salad base: In a large bowl, combine the chopped romaine, celery, shredded cabbage, and shredded carrots. Cover and set aside in the refrigerator to keep fresh.
- Coat the chicken: Dip each chicken tenderloin into the whisked egg, then coat in a dry mixture (commonly flour, breadcrumbs, or seasoning; since not specified, assume a mixture of salt, pepper, and a light dusting of flour or breadcrumbs) preparing for frying.
- Fry the chicken: Heat oil in a skillet over medium heat. Fry the coated chicken tenderloins until they turn golden brown and are cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- Toss chicken in buffalo sauce: Place the fried chicken in a bowl and toss with Frank’s Original Hot Sauce until evenly coated. Slice if desired.
- Assemble the salad: Layer the salad base on plates or a serving bowl, top with buffalo chicken pieces and sliced avocado. Drizzle generously with the cilantro ranch dressing before serving.
Notes
- For a gluten-free salad, use gluten-free flour or almond flour for coating the chicken.
- Adjust the amount of buffalo sauce to suit your spice preference.
- To make the ranch dressing dairy-free, ensure your mayo is paleo or egg-based without dairy.
- Leftover buffalo chicken can be stored in the refrigerator and repurposed in wraps or sandwiches.
