Description
Crispy Buffalo Chicken Salad with Cilantro Ranch is a flavor-packed, nutrient-dense dish that’s perfect for lunch or dinner. This vibrant salad features golden, crispy chicken tenders tossed in zesty buffalo sauce, served atop a bed of fresh greens and paired with a creamy cilantro ranch dressing. Ideal for those on Paleo, Whole30, or Keto diets, this salad brings together fresh vegetables and healthy fats while remaining simple to prepare. With just 15 minutes of prep and 10 minutes of cooking time, this meal is quick enough for busy weeknights yet impressive enough to serve at gatherings. Enjoy the delightful combination of flavors and textures that will leave your family and friends craving more.
Ingredients
Scale
- 1 lb chicken tenderloins
- 3 cups chopped romaine
- 3 celery stalks (chopped)
- 1/2 cup shredded cabbage
- 1 cup shredded carrots
- 1 large avocado (sliced)
- 1/3 cup Frank’s original hot sauce
- 1/2 cup homemade mayo or paleo mayo
Instructions
- Whisk together all dressing ingredients in a bowl; refrigerate.
- In a large bowl, combine salad ingredients except avocado; cover.
- Coat chicken tenders in whisked egg then in the combined dry mix.
- Heat oil in a skillet over medium heat; fry coated chicken until golden brown on both sides.
- Toss fried chicken in buffalo sauce; slice if desired.
- Assemble salad by layering salad base with chicken and avocado; drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 115mg