Description
This bold, flavor-packed buffalo chicken salad is loaded with crispy gluten-free chicken tenders, fresh veggies, creamy avocado, and a homemade ranch dressing you’ll want to drizzle on everything.
Ingredients
Scale
For the Chicken
- 8 – 12 chicken tenderloins (or 3 – 4 chicken breasts)
- 2 eggs, beaten
- 1 – 1 1/2 cups gluten free flour
- 2 – 3 teaspoons seasoning of choice (ex. onion powder, smoked paprika, or garlic blend)
- 1 – 1 1/2 cups gluten free bread crumbs
- 3 – 4 tablespoons of avocado oil or extra virgin olive oil (you may need a bit more if you’re not using the leftover bacon grease in conjunction)
For the Salad
- 4 – 8 slices of thick cut bacon, cooked and crumbled
- 1/2 english cucumber, sliced then quartered
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 1/4 red onion, thinly sliced
- 4 cups of your favorite salad greens
- 3 – 4 green onions, chopped for garnish
For the Buffalo Sauce
- 1/2 cup hot sauce
- 2 1/2 tablespoons butter / ghee / butter infused olive oil
- 1 tablespoon gluten free soy sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon white vinegar
For the Homemade Ranch
- 1/2 cup homemade or store-bought avocado mayo
- 1/2 cup full fat coconut milk, canned
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 450° and line a baking sheet with parchment paper.
- Cook the bacon : Heat a large skillet over medium heat. Cook the bacon until crispy, then transfer to a paper-towel lined plate. Reserve 2 – 3 tablespoons of bacon grease to cook the chicken later (or opt for extra virgin olive oil or avocado oil).
- Set up the dredging station : In one bowl, whisk the eggs. In a second bowl, mix together the gluten-free flour, seasoning, and gluten-free breadcrumbs.
- Dredge the chicken : Dip each chicken tenderloin in the flour mixture, followed by the egg wash, then back in the flour mixture. Shake off any excess, then transfer to the parchment-lined baking sheet.
- Bake the chicken for 12 minutes. While the chicken is baking, make the buffalo sauce. Combine all buffalo sauce ingredients in a small saucepan over low heat. Whisk to combine, then remove from heat and set aside.
- Make the ranch : In a small bowl, whisk together all ranch ingredients until smooth. Cover and refrigerate until ready to serve.
- Pan-fry the chicken : When the oven timer is almost done, heat the reserved bacon grease or avocado oil / extra virgin olive oil in your skillet. Sear each chicken tenderloin for 3 – 4 minutes per side, until golden and crispy.
- Coat in buffalo sauce : Once cooked, dip each chicken tender into the prepared buffalo sauce and transfer to a clean plate.
- Assemble the salad : Fill a large bowl with salad greens. Top with crispy bacon, chopped veggies, and avocado. Add buffalo chicken and drizzle with ranch dressing before serving.
Equipment
10-Piece Glass Nesting Bowl Set
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Smithey No. 14 Cast Iron Skillet
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- For crispy chicken, don’t skip the pan-fry step after baking.
- Feel free to adjust the heat level in the buffalo sauce to your liking.
- Store all components separately if prepping ahead.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baked + Pan-Fried
- Cuisine: American
