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Top down shot of chicken salad in a white bowl.

Crispy Buffalo Chicken Salad

5 from 1 vote
Created by Mariam Ezzeddine
This Buffalo Chicken Salad is loaded with a rainbow of veggies, crispy buffalo chicken pieces, then drizzled with dreamy creamy ranch sauce!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 servings
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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.