Ingredients
Scale
For the Chicken:
- 1 lb (450g) chicken breast, cut into strips
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
For the Salad:
- 6 cups mixed greens (romaine, spinach, or your choice)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup celery, diced
- 1/2 cup crumbled blue cheese (optional)
For the Buffalo Dressing:
- 1/2 cup buffalo sauce (store-bought or homemade)
- 1/4 cup ranch dressing or blue cheese dressing
- 1 tablespoon honey (optional for sweetness)
Instructions
Step 1: Prepare the Chicken
- In a shallow dish, mix the flour, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken strip in the seasoned flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Set aside.
Step 2: Cook the Chicken
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Once the oil is hot, add the breaded chicken strips in batches, cooking for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Step 3: Make the Buffalo Dressing
- In a small bowl, whisk together the buffalo sauce, ranch dressing, and honey (if using) until well combined. Adjust the spice level to your preference.
Step 4: Assemble the Salad
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, shredded carrots, and celery.
- Top the salad with the crispy buffalo chicken strips.
- Drizzle the buffalo dressing over the salad and toss gently to combine. Top with crumbled blue cheese if desired.
Step 5: Serve
- Serve the salad immediately while the chicken is still warm. Enjoy the crispy, spicy flavors!
- Prep Time: 20
- Cook Time: 20