Crispy Buffalo Ranch Chicken Salad

Name: Crispy Buffalo Ranch Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Chicken Cutlet (1 pound chicken cutlets); ¼ cup Almond Milk (1/4 cup almond milk); ¼ cup Buffalo Sauce (1/4 cup buffalo sauce, plus more for serving); 2 pieces Egg (2 eggs); 2 cup Panko (2 cups Panko breadcrumbs); 1 tbsp Avocado Oil (1 tablespoon avocado oil); 1 tsp Table Salt (1 teaspoon salt + salt, to taste); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Black Pepper (¼ teaspoon black pepper + 1/4 teaspoon black pepper); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Dried Parsley (1 teaspoon dried parsley); 1 tsp Dried chives (1 teaspoon dried chives); 2 tsp Dried dill (2 teaspoons dried dill); ½ cup Greek Yogurt (1/2 cup plain whole milk Greek yogurt); 1 piece Lemon Juice (juice of 1 lemon); ¼ cup Olive Oil (1/4 cup olive oil); 3 tbsp Dill (3 tablespoons fresh dill); 2 tbsp Chives (2 tablespoons fresh chives); ¼ cup Parsley (1/4 cup fresh parsley); 1 clove Garlic (1 clove garlic, finely minced or pressed); 4 cup Romaine Lettuce (4-6 cups chopped romaine lettuce — up to 6); 1 cup Celery (1 cup diced celery); ½ cup Carrot (1/2 cup shredded carrots); 1 cup English Cucumber (1 cup diced English cucumber); 4 pieces Radishes (4 radishes, thinly sliced); 1 cup Cherry Tomato (1 cup cherry/grape tomatoes, halved); 1 piece Avocado (1 avocado, sliced); ½ cup Pepper Jack Cheese (1/2 cup shredded pepper jack cheese, plus more to taste)

Crispy Buffalo Ranch Chicken Salad - Lunch And Dinner (American)

45 minAmerican

Servings6

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Ingredients

For 6 servings

Chicken Cutlet1 lb · 1 pound chicken cutlets
Almond Milk¼ cup · 1/4 cup almond milk
Buffalo Sauce¼ cup · 1/4 cup buffalo sauce, plus more for serving
Egg2 pieces · 2 eggs
Panko2 cup · 2 cups Panko breadcrumbs
Avocado Oil1 tbsp · 1 tablespoon avocado oil
Table Salt1 tsp · 1 teaspoon salt + salt, to taste
Garlic Powder1 tsp · 1 teaspoon garlic powder
Black Pepper½ tsp · ¼ teaspoon black pepper + 1/4 teaspoon black pepper
Onion Powder1 tsp · 1 teaspoon onion powder
Dried Parsley1 tsp · 1 teaspoon dried parsley
Dried chives1 tsp · 1 teaspoon dried chives
Dried dill2 tsp · 2 teaspoons dried dill
Greek Yogurt½ cup · 1/2 cup plain whole milk Greek yogurt
Lemon Juice1 piece · juice of 1 lemon
Olive Oil¼ cup · 1/4 cup olive oil
Dill3 tbsp · 3 tablespoons fresh dill
Chives2 tbsp · 2 tablespoons fresh chives
Parsley¼ cup · 1/4 cup fresh parsley
Garlic1 clove · 1 clove garlic, finely minced or pressed
Romaine Lettuce4 cup · 4-6 cups chopped romaine lettuce — up to 6
Celery1 cup · 1 cup diced celery
Carrot½ cup · 1/2 cup shredded carrots
English Cucumber1 cup · 1 cup diced English cucumber
Radishes4 pieces · 4 radishes, thinly sliced
Cherry Tomato1 cup · 1 cup cherry/grape tomatoes, halved
Avocado1 piece · 1 avocado, sliced
Pepper Jack Cheese½ cup · 1/2 cup shredded pepper jack cheese, plus more to taste

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Steps

1Preheat oven to 400 degrees.
2Add the eggs, almond milk, and buffalo sauce to a mixing bowl and whisk until well combined. Add the chicken cutlets to the mixing bowl and press down until completely submerged and coated.
3Add the panko breadcrumbs to a food processor and pulse until fine, two or three times. Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and stir until the oil is well incorporated. Spread the breadcrumbs into a single layer on the baking sheet and bake at 400 degrees for 10-12 minutes until golden brown. Transfer the toasted breadcrumbs to a shallow bowl, then add in the seasoning and spices. Stir until the seasonings and breadcrumbs are well combined.
4Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
5Remove the chicken cutlets, one at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick. Transfer the coated chicken to the wire rack. Bake the chicken nuggets at 400 degrees for 15-18 minutes or until golden brown and a meat thermometer reads 165 degrees. Remove from the oven and let rest before slicing.
6Make the Herby Ranch Dressing
7add Greek yogurt, lemon juice, olive oil, dill, chives, parsley, garlic, black pepper, and salt. Blend or process until smooth and creamy.
8Assemble the Salads
9Once the chicken and ranch dressing are done, assemble your salads. Start with a base of romaine lettuce and then add the sliced chicken, celery, cucumber, carrots, radish, tomato, avocado, and pepper jack cheese. Drizzle over the ranch and serve!