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This Buffalo Chicken Salad is loaded with a rainbow of veggies, crispy buffalo chicken pieces, then drizzled with dreamy creamy ranch sauce! This hearty salad, is so mouthwatering and so easy to make!

Overhead shot of chicken salad in a white bowl.
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This homemade Buffalo Chicken Salad really is the ultimate salad! Packed with goodness, low in carbs and super satisfying, you can have a restaurant quality salad on your table in minutes and for way less than you’d pay in a restaurant!

If you’re looking for other delicious salads, why not also try my Fall Pear Salad and my Strawberry Spinach Salad with Feta.

Why you’ll love this Buffalo Chicken Salad

  • Super crispy chicken, bursting with flavor! Succulent chicken breasts are coated in almond flour and seasoned with paprika, onion powder and parmesan. Crunchy delicious!
  • Packed with goodness. The baked crispy buffalo chicken is not the only star here. There’s a bed of vibrant veggies including peppery arugula, crunchy radish and shredded carrots. Perfect with chicken.
  • An easy and satisfying salad. This hearty bowl of yumminess comes together in a flash. It goes from pantry to table in just 30 mins.

Ingredients you’ll need

  • Crisp Chicken – chicken breasts, almond flour, parmesan, AP flour, paprika, onion powder, salt and pepper, eggs.
  • Salad Base – baby arugula, radishes, shredded carrots, lemon juice, olive oil, salt.
  • Sauce – buffalo, ranch dressing.

How to make this Buffalo Chicken Salad

  • Coat your chicken – Using two bowls – one with egg wash, one with your flour mix – coat your chicken with the flour then the egg, then back into the flour one more time.
  • Bake the chicken – On a sheet pan with parchment, bake the chicken for 20 mins or until the chicken is ready. Set aside and allow to cool.
  • Make your salad base – Wash and slice your veggies, toss with oil and seasoning and transfer to plates.
  • Make the buffalo chicken – Slice your chicken then toss in a bowl with buffalo sauce.
  • Assemble – Top the salad with the chicken and drizzle with ranch.
  • Serve and enjoy!

Recipe notes and tips

  • Use a preheated oven.
  • Feel free to add in other veggies!
  • Be sure to slice the chicken breasts horizontally to make two thinner slices from each breast. This will give you chicken that cooks quicker, with a bigger crunch!
  • Make sure you use parchment paper on your baking tray, for easy removal and cleanup!
  • You can use chicken breast or tenderloins.
  • Whichever cut you use make sure you cook your chicken until it reaches an internal temp of 165F, you can use a meat thermometer.
  • If you are in a real rush you can use frozen crispy chicken strips.
  • Be sure to let your chicken cool slightly before slicing, this ensure the coating crisps up and stays on the chicken.

FAQ’s

What other veggies can I use?

One of the great things about the Crispy Buffalo Chicken Salad is its versatility. Feel free to add in your favorite veggies and mix ins! Here’s some ideas:

  • Romaine or Iceberg Lettuce – for a super crunchy salad, try swapping out the arugula for crispy lettuce.
  • Corn – corn fresh off the cob is super juicy and sweet, no need to cook it either!
  • Celery – a classic addition to anything buffalo!
  • Avocado – a creamy texture that complements the crispy chicken.
  • Bell Peppers – Red peppers are bright and sweet, perfect for this delicious and colorful salad.
  • Cheese- Fetta or Blue Cheese

Can I prep this ahead of time?

This is great for meal prep and the perfect lunch! Cook a batches of crispy chicken I put it in a sealed container, in the fridge. Toss the chicken in the buffalo sauce just before serving. You can also prep the veggies ahead of time store in a sealed container, then combine everything when ready and enjoy!  

What’s the best chicken to use?

I used chicken breasts, sliced them through, so you have two thin portions from each breast. YOu could also use chicken tenders, but make sure you get them thin by wrapping in plastic wrap and beating with something heavy.

Be sure to adjust cooking time for whatever cut and size you use. Chicken should have an internal temperature of 165F.

Top down shot of chicken salad in a white bowl.

Other delicious salads

I hope you enjoy all the recipes I share with you, including this delicious Crispy Buffalo Chicken Salad recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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5 from 1 vote

Crispy Buffalo Chicken Salad

This Buffalo Chicken Salad is loaded with a rainbow of veggies, crispy buffalo chicken pieces, then drizzled with dreamy creamy ranch sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

Crisp Chicken

  • 2 whole chicken breast, skinless
  • 1 cup almond flour
  • 1/4 cup parmesan cheese, grated
  • 1 cup all purpose flour
  • 1 tbsps. paprika
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 2 large eggs, whisked

Salad

  • 4 cups baby arugula , washed and drained very well
  • 4 large radishes
  • 1 cup shredded carrots
  • 1 tbsp. lemon juice
  • 1 tbsp. olive oil
  • dash of salt, to taste

Other

  • 1/2 cup buffalo wing sauce, or more per preference. I used sweet baby rays sauce
  • 1/4 cup ranch dressing, or more per preference
  • olive oil spray
  • parchment paper

Instructions 

  • Preheat the oven to 400 degrees F.
  • Slice the chicken breasts horizontally to make two thinner slices from each breast. Total of 4 pieces.
  • Set up two bowls or deep dish for the flour mixture and the egg wash. Mix the flour mixture in one and the whisk the eggs in another.
  • Coat the chicken with the flour mixture and then the eggs and the one more time into the flower mixture.
  • Line a sheet pan with parchment paper and place the chicken on it. Spray generously with the olive oil spray.
  • Bake in the oven for 20 minutes of until internal temperature of the chicken is 165 degrees F.
  • Once the chicken is cooked through and golden brown in color, remove from the oven and set aside to cool for a few minutes.
  • Slice the radishes and shred the carrots and then prepare the salad. Toss the washed arugula in a bowl with the lemon juice and dash of salt. Transfer to a serving dish or plates and top with the radishes and carrots.
  • At this point the chicken should be cool enough. Slice them on a cutting board and transfer to a bowl. Pour over the buffalo sauce and toss gently to coat well.
  • Top the salad with the chicken and drizzle some ranch on top. Serve and enjoy.

Notes

  • Use a preheated oven.
  • Feel free to add in other veggies!
  • Be sure to slice the chicken breasts horizontally to make two thinner slices from each breast. This will give you chicken that cooks quicker, with a bigger crunch!
  • Make sure you use parchment paper on your baking tray, for easy removal and cleanup!
  • You can use chicken breast or tenderloins.
  • Whichever cut you use make sure you cook your chicken until it reaches an internal temp of 165F, you can use a meat thermometer.
  • If you are in a real rush you can use frozen crispy chicken strips.
  • Be sure to let your chicken cool slightly before slicing, this ensure the coating crisps up and stays on the chicken.

Nutrition

Calories: 470kcal | Carbohydrates: 38g | Protein: 16g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 1548mg | Potassium: 332mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6891IU | Vitamin C: 7mg | Calcium: 207mg | Iron: 4mg
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