Description
Crispy Buffalo Chicken Salad with Cilantro Ranch is a tantalizing blend of spicy, creamy, and crunchy flavors that will satisfy your cravings without derailing your health goals. This dish features golden, crispy chicken tenders slathered in zesty buffalo sauce layered over a fresh bed of romaine and crunchy veggies. Topped off with a homemade cilantro ranch dressing, this salad is perfect for lunch or dinner, making it an excellent choice for busy weeknights or meal prep. Whether you’re following Paleo, Whole30, or Keto diets, this recipe ensures you enjoy every bite while sticking to your nutritional plans.
Ingredients
Scale
- 1 lb chicken tenderloins
- 3 cups chopped romaine
- 3 celery stalks
- 1 large avocado
- 3/4 cup blanched almond flour
- 1/3 cup Frank’s hot sauce
- 1/2 cup mayo (Paleo-friendly)
- Fresh cilantro and spices
Instructions
- Prepare the cilantro ranch dressing by whisking all ingredients together in a bowl. Refrigerate until ready to serve.
- Assemble the salad base with romaine, celery, and other veggies in a large bowl.
- Bread the chicken by dipping it in beaten egg and coating it with almond and tapioca flour mixed with spices.
- Heat oil in a non-stick skillet and fry chicken tenders until golden brown on both sides.
- Coat the cooked chicken with buffalo sauce before slicing it into pieces.
- Serve the sliced chicken over the salad base and drizzle with cilantro ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 130mg