A fun new take on buffalo wings. Crunchy, crispy, buffalo chicken tenders tossed in a salad with homemade ranch, carrots, celery and blue cheese. This recipe will yield extra dressing.
Author: Gravel & Dine
Recipe type: Salads
Serves: 2 dinner salads
Ingredients
Buttermilk Ranch:
1 c mayo
½ c sour cream
1 c buttermilk (plus more to thin as needed)
¼ t salt
1 clove garlic, grated
½ t white wine vinegar
½ t Worcestershire sauce
⅛ t ground cayenne pepper
¼ t paprika
½ t pepper
Dash hot sauce
¼ c fresh parsley, chopped
1 T fresh chives, chopped
2 T fresh dill, chopped
Chicken:
14 oz chicken tenders (or breasts cut into strips)
Franks buffalo wing sauce
Breadcrumbs, about a cup
Salt
Pepper
Garlic powder, ¼ t
Cayenne, dash
Salad:
Chopped romaine, or other leafy lettuce
Celery, chopped
Matchstick carrots
Cherry tomatoes, halved
Red onion slices
Blue cheese crumbles
Instructions
Mix all of the dressing ingredients together in a bowl. Taste and adjust seasoning as desired. Add more buttermilk to thin to desired consistency. Keep in fridge while you make the rest of the salad.
Pour wing sauce into a shallow bowl or pie/cake pan. In a 2nd bowl or pan mix together the breadcrumbs with a sprinkle of garlic, cayenne, salt and pepper.
Dip chicken in buffalo sauce, then coat in breadcrumbs. Transfer to a plate or cutting boad.
Heat enough oil to coat a 12 inch skillet over medium heat until hot. I like just enough to coat the chicken so it’s crisp but not so much that it shallow fries. Add chicken and cook turning once until it’s golden, crispy and 165 degrees. Transfer to a paper towel lined plate to drain, then transfer to a cutting board. Cut chicken into bite sized pieces.
To assemble the salad. Toss lettuce with a dressing. Top with chicken, celery, carrots, tomatoes, onion and blue cheese.
Recipe by Gravel & Dine at https://gravelanddine.com/buffalo-chicken-salad-with-buttermilk-ranch/