Buffalo Chicken Salads

In an effort to not let dinner be the thing that sets me over the edge after a busy day, I’m always on the search for delicious dinner salads that are filling and easy to throw together.  I came across Jessica’s recipe for homemade buffalo chicken nuggets and was super excited to try them. These salads are the perfect combo of crunchy and spicy. It’s fresh and delicious and has become a staple around here.
chicken salads
for the chicken, you will need:
2 boneless, skinless chicken breasts, cut into chunks
salt & pepper to taste
2 egg whites
2 tablespoons sriracha
1¼ cup panko bread crumbs
¼ cup flour
1 teaspoon onion powder
1 teaspoon garlic powder

for the salad, you will need:
6 cups of butter lettuce, chopped
2 carrot, grated
1 big handful of snap peas, cut in half
6 green onions, thinly sliced
1 big handful cilantro, coarsely chopped
4 slices of crispy cooked bacon, crumbled
2 ounces gorgonzola, blue or feta cheese, crumbled

for the dressing, you will need:
½ cup ranch dressing
2 tablespoons sriracha
*Trader Joe’s also sells a really yummy prepared Sriracha Ranch dressing in a bottle to make this even easier 🙂

Preheat oven to 425° F, then line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick cooking spray.

Take chicken breasts out of the package and dry off with paper towel.  Place on a cutting board, and cut into chunks. Season with salt and pepper and set aside. Whisk the egg whites and sriracha in a small bowl and set aside.  Combine the panko, flour, onion powder and garlic powder in a shallow bowl.

Dunk each piece of chicken into the egg white mixture, then into the breadcrumb mixture, pressing to coat evenly. Place pieces on the wire rack, then spray the tops with nonstick spray. Bake for 20-25 minutes, until lightly golden brown. *You can also cook in a skillet in some olive oil if you want them ready faster.

While the chicken is cooking, prepare the salad.  Combine the chopped lettuce, grated carrot, snap peas, onions and cilantro and mix well.  Put in large bowls, then sprinkle the tops with crumbled bacon and cheese. Whisk together the ranch and sriracha.

When the chicken is done, top each of the salads with 5 or 6 pieces. Drizzle the salads with the dressing and serve the extra on the side.

serves: 3-4
time: 15 minutes hands-on time + 25 minutes baking time
adapted slightly from: How Sweet It Is

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