Can I use store-bought ranch?

Yes, but once you try this homemade version, it might ruin store-bought forever! Just be sure if you're purchasing from the store that the ranch doesn't contain seed oils or unnecessary additives (sugar, preservatives, etc.).

Can I make this dairy-free?

Absolutely. The ranch is already naturally dairy-free. Just be sure your butter / ghee substitute is dairy-free.

What's the best way to make it ahead?

Cook the chicken and store it separately from the greens. Assemble just before serving.

What can I use instead of chicken tenderloins?

Chicken breast sliced into strips works perfectly (and will save you a bit of money too!).

Buffalo Chicken Salad with Homemade Ranch

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Author: Caitlin
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

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

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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.