Description

A hearty salad that eats like a meal. Crispy panko-breaded chicken tenders tossed in spicy buffalo sauce sit atop cool romaine, crunchy veggies, and a creamy homemade ranch dressing.

Ingredients

1 lb chicken tenders (fresh or frozen)

1/2 cup buffalo sauce

2 heads romaine lettuce, chopped

1 cup celery, sliced

1 cup carrots, shredded or sliced

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup ranch dressing

1/4 cup blue cheese or pepper jack cheese crumbles

Green onions for garnish

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Instructions

1. Cook chicken tenders according to package directions or bake at 400°F (200°C) until crispy and golden (about 15-20 mins).

2. While chicken cooks, assemble the salad base. In a large bowl, combine the chopped romaine, celery, carrots, and tomatoes.

3. Toss the salad greens with about half of the ranch dressing until lightly coated.

4. When the chicken is done, slice into bite-sized pieces.

5. In a small bowl, toss the hot chicken pieces with the buffalo sauce until fully coated.

6. Top the salad with the buffalo chicken, diced avocado, and cheese crumbles.

7. Drizzle with the remaining ranch dressing and garnish with green onions before serving.

Notes

**Pro Tip:** Toss the greens with dressing *before* adding toppings. This ensures better flavor distribution without drowning the crispy chicken.

**Time Saver:** Use store-bought frozen crispy chicken strips air-fried for 10 minutes for an ultra-fast dinner.

Prep Time: 15
Cook Time: 15
Category: Salad
Method: Assembly
Cuisine: American

Nutrition

Serving Size: 1 large bowl
Calories: 480
Sugar: 4g
Sodium: 1150mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg