Buffalo Chicken Salad
Servings: 4
Ingredients
For chicken tenders
- 1 pound thin sliced chicken breast
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 eggs beaten
- Oil for frying
- 1 bottle buffalo sauce
For the pico de gallo
- 4 roma tomatoes cored, seeded and diced small
- 1 jalapeno seeded and finely diced
- 1/2 red onion finely diced
- 3 tablespoons cilantro roughly chopped
- 1 clove garlic minced
- 2 tablespoons fresh lime juice
For the salad
- 4 cups chopped romaine or lettuce of choice
- 4 ounces blue cheese crumbles
- 8 bacon slices cooked and crumbled
- 1/2 cup shredded carrots
- 1 bag tortilla strips
- Favorite ranch or blue cheese dressing
Instructions
- Make your pico by combining all of the pico ingredients into a medium size bowl. Set aside.
- In shallow dish or gallon zip top bag, mix together the flour and dry seasonings. In a separate dish, place the beaten eggs. Place the chicken breasts in the flour, and press to coat. Transfer the chicken to the egg mixture, coating them and then place them back in the flour mixture one more time, pressing flour into chicken. This will give you a nice crunchy coating.
- In a large heavy skillet over medium to med-high heat, heat enough oil to coat the bottom of the pan in ½ inch of oil. Once the oil is hot, fry chicken breast, working in batches so that you don't overcrowd the pan, flipping occasionally until all sides are golden brown and internal temperature reaches 165℉. Remove to a paper towel lined plate and rest for 2-3 minutes.
- In a large bowl, toss the chicken with as much buffalo sauce as you like. I start with ½ cup, and add more if needed.
- To assemble the salads, fill the center of your plates with a mound of lettuce and top each with ¼ of the blue cheese, bacon, pico, carrots and tortilla strips. Cut the buffalo chicken into slices and place on top of the salads. Serve with your favorite ranch or blue cheese dressing.
Notes
For a super quick version of this salad you can use your favorite store bought frozen chicken tenders and bake or air fry according to package directions.
Nutrition
Calories: 889kcal | Carbohydrates: 54g | Protein: 43g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 192mg | Sodium: 1494mg | Potassium: 1019mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7969IU | Vitamin C: 20mg | Calcium: 212mg | Iron: 3mg
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