Buffalo Chicken Salad
Ingredients
- 5 oz. chicken tenders (about 2 – 2.5 oz. each – meatless option in notes)
- 2 cups romaine (chopped)
- ½ mini cucumber (peeled and sliced, can use full mini cucumber if you like — you can also use celery in place of cucumber)
- 5-6 cherry tomatoes (sliced)
- 1 oz. cheddar cheese (about 2 tbsp. shredded)
- ¼ cup shredded carrots
- 1 tbsp. buffalo wing sauce (I use Red Hot)
- 1 tbsp. ranch
- salt (to taste)
- pepper (to taste)
- slap ya mama (1/4 tsp)
Instructions
- Season chicken tenders with salt, pepper, slap ya mama and rub in with 1 tsp of olive oil. Place in air fryer for 12-15 minutes at 400F or until cooked through (flip half way), or cook on the stove top in a cast iron. Once done, shred chicken with fork, add 1 tbsp. of buffalo sauce, and mix.
- While chicken is cooking, slice/prepare vegetables and build salad. Once chicken is done and shredded, add to the salad and top with ranch.
Notes
You can also just use chicken breasts if you don’t have tenders.
Meatless option:
Roasted chickpeas tossed with buffalo sauce in this recipe is also amazing.
Roasted chickpeas tossed with buffalo sauce in this recipe is also amazing.
Nutrition
Serving: 1 salad | Protein Focused: 1 | Cal: 374 kcal | Carb: 14 g | Protein: 39 g | Fat: 18 g