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
Scale
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.
