Description
This Fried Buffalo Chicken Salad is a delicious and satisfying meal that combines crispy, spicy chicken with fresh salad greens and a tangy buffalo sauce. Perfect for a quick and flavorful dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- oil for frying
- ½ cup buffalo sauce
For the Salad:
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, sliced
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- ½ cup blue cheese crumbles or ranch dressing for topping
Instructions
- Marinate the Chicken: Place chicken strips in a bowl and cover with buttermilk. Marinate for at least 30 minutes (or up to overnight).
- Prepare the Coating: In another bowl, combine flour, paprika, garlic powder, salt, and pepper.
- Fry the Chicken: Heat oil in a skillet. Dredge chicken strips in the flour mixture and fry until golden brown.
- Toss in Buffalo Sauce: Coat fried chicken in buffalo sauce.
- Assemble the Salad: Arrange greens, tomatoes, cucumber, carrots, and red onion in a bowl. Top with buffalo chicken and sprinkle with blue cheese or drizzle with ranch dressing.
- Serve: Serve immediately.
Notes
- For a lighter version, air fry the chicken at 400°F (200°C) for 12–14 minutes, flipping halfway.
- You can swap blue cheese for feta or omit cheese for dairy-free.
- This salad pairs well with extra buffalo sauce or a creamy dressing on the side.
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
