Crispy Buffalo Chicken Salad with Blue Cheese (37 Minutes)

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Here is a vibrant and flavorful dish that combines the spicy kick of buffalo chicken with fresh and crunchy vegetables. This salad is perfect for those who enjoy a bit of heat with their greens.

It features crispy chicken breast strips tossed in buffalo sauce, along with cherry tomatoes, blue cheese crumbles, carrots, cucumber, and celery sticks, creating a delightful mix of flavors and textures.

Ideal for a fulfilling lunch or a light dinner, this salad is both satisfying and delicious.

  • Prep Time: 17 minutes
  • Cook Time: 20 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 cup buffalo sauce
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup blue cheese, crumbled
  • 1 carrot, julienned
  • 1 cucumber, sliced
  • 2 celery sticks, sliced lengthwise
  • Optional: ranch or blue cheese dressing for serving

Instructions

  1. Prepare Chicken (20 minutes): Coat the chicken strips in flour, dip them in the beaten eggs, and then dredge in panko breadcrumbs. Heat oil in a frying pan over medium heat. Fry the chicken strips until golden brown and cooked through. Drain on paper towels. Toss the fried chicken strips in buffalo sauce.
  2. Assemble Salad (10 minutes): In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, julienned carrot, sliced cucumber, and sliced celery sticks.
  3. Add Chicken and Cheese (5 minutes): Top the salad with the buffalo chicken strips and crumbled blue cheese.
  4. Serve (2 minutes): Serve the salad immediately. Optional: Offer ranch or blue cheese dressing on the side for drizzling.

Notes

For a perfect salad, ensure the chicken is crispy on the outside and juicy on the inside. The buffalo sauce should have a balance of heat and tanginess that’s complimented by the cool veggies, pungent blue cheese, and optional dressings.

This salad is not only a feast for the taste buds but also a visually appealing meal. Serve with other bar food favorites like homemade chips or tots and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 1200mg
  • Fat: 22g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 110mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Fried Pickles

Start by grabbing a jar of your favorite pickles and slice them into coin shapes. Get 'em on some paper towels to blot out the excess moisture – the drier, the crispier they'll get. In one bowl, whisk up some eggs, and in another, mix together flour or breadcrumbs with seasonings like paprika, garlic powder, and a pinch of cayenne if you're feeling spicy. Dip each pickle coin into the egg, then into the dry mix, making sure it's well coated. Heat some oil in a skillet until it's shimmering but not smoking. Carefully slide those coated pickles in and fry until they're golden and crispy. It's usually quick, so keep an eye out! Scoop them out, let them rest on a paper towel to get rid of any excess oil, and serve with a dipping sauce.

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

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