buffalo chicken salad

Perfect for an easy lunch or dinner, this Air Fryer Buffalo Chicken Tenders Salad features crispy chicken tenders dipped in a homemade, buffalo-style hot sauce, placed on a crisp salad and topped with a cool and creamy dairy-free homemade ranch dressing. Paleo, Whole30, and low FODMAP (at 1 serving) as well as egg-free.

Air Fryer Buffalo Chicken Tenders Salad (Paleo, Whole30, Low FODMAP)

almond flour

tsp sea salt

paprika

¼ tsp ground black pepper

chicken breasts, sliced lengthwise into ½" strips

tapioca flour

olive oil

Avocado oil cooking spray

hearts of romaine, chopped

carrots, coarsely-shredded

grape tomatoes, halved

scallions, green tops only, chopped

red pepper, diced

Your other favourite salad ingredients

½ batch of my Dairy-Free Homemade Ranch Dressing Recipe (Paleo, Whole30, Low FODMAP)*

Paleo Low-FODMAP hot sauce**

tbsp ghee, melted

½ tbsp coconut aminos

Preheat air fryer to 370° F for 10 minutes. While your air fryer preheats, combine almond flour, sea salt, paprika, and pepper in a large bowl, whisk to combine, and set aside. Place chicken strips in another large bowl. Add tapioca flour to the bowl and toss with your hands to coat the strips evenly. Add the garlic-infused oil and toss again to coat. Dredge each strip in the almond flour mixture, shaking off the excess, and set on a plate.

Once your air fryer has preheated, spray the pan with cooking spray. Using tongs, place half of the breaded chicken strips in the pan in one layer, ideally not touching one another. Spray the strips lightly with cooking spray. Air fry for 12 minutes, flipping half way through. Once the first batch has cooked, place on a clean plate using a clean set of tongs and set aside. Using tongs, take one of the thickest strips out of the air fryer and check its temperature using an instant read thermometer. The temperature of cooked chicken should be at least 165° F (75° C) to be safely consumed. Once the first batch is the proper temperature, repeat these steps for the second half of the strips.

While the chicken strips are frying, prepare a half-batch of my dairy-free homemade ranch dressing recipe, cover, and refrigerate until ready to serve. Chop the ingredients under "salad," place in a large serving bowl, and refrigerate.

A minute or two before the chicken strips are done, in a large bowl, add the ingredients under "buffalo sauce," whisk to combine and set aside until all the chicken strips are cooked. If the sauce solidifies, microwave it (covered) for about 20 seconds and whisk again.

Once the second batch of strips has finished cooking, if desired, place the first batch back in the air fryer on top of the second batch and air fry at 370° F for a minute or so until heated (I typically skip this step as they're going on a cold salad anyway). Using tongs, take each strip out of the air fryer, dip in the buffalo sauce until fully-coated and place on a plate. Chop strips horizontally into small pieces if desired and serve on top of the salad with the ranch dressing.

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

This quick and EASY homemade Buffalo Chicken Salad uses a rotisserie chicken to save time! Naturally Low Carb, Paleo, Gluten Free, Dairy Free and Whole30.

Buffalo Chicken Salad Recipe

chicken meat

celery

mayonnaise

Tablespoons Frank's Original Red Hot hot sauce

Remove chicken meat from bones. Cube into 1&quot; pieces. Finely chop celery. Make mayonnaise.

Toss with celery, mayo and hot sauce. Chill until ready to eat and Enjoy!

https://content.jwplatform.com/videos/OcQKLOJJ.mp4

Buffalo Chicken Salad

If you&#x27;re a fan of delicious salads that are flavor packed and hearty enough to be a meal, you&#x27;ll love this Buffalo Chicken Salad! Using Slow Cooker Buffalo Chicken you make ahead, this salad comes together in minutes and is perfect for meal prep.

romaine lettuce

leftover buffalo chicken

blue cheese

cucumber

carrots

corn (thawed)

ranch dressing

Wash and chop veggies

Place lettuce in large bowl

Top with chicken, veggies and blue cheese

Add dressing and toss together if desired before serving

Ultimate Buffalo Chicken Salad - packed with flavor and ALL the good stuff! Everything you could ever want in a buffalo chicken salad recipe!

Ultimate Buffalo Chicken Salad

boneless, skinless chicken breasts

kosher salt and ground black pepper

buffalo sauce (store-bought

romaine lettuce, chopped

blue cheese, crumbled

avocado, cubed

corn kernels

green onions, sliced

matchstick carrots

red onion, diced

cherry tomatoes, halved

(optional) croutons

blue cheese dressing (store-bought works too) or

Place chicken breasts on plate. Pat dry and sprinkle both sides with a generous amount of the kosher salt and ground black pepper.

Place chicken in a bowl and pour buffalo sauce over top; mix to fully coat the chicken. Let sit 15-30 minutes.

Ensure grill grates are clean and rub with olive oil or your favorite non-stick.

Heat grill to medium heat (approximately 400-450 degrees F).

Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.

Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-10 minutes (you don&#8217;t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.

Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up 5 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).

Divide all the salad components between two bowls (chicken, lettuce, etc.). Top with the dressing of your choice and enjoy!

This easy Buffalo Chicken Salad recipe can be made ahead for lunches throughout the week.

chicken breast

red onion (plus more for garnish)

celery (plus leaves

baby carrot

mayo

Frank’s hot sauce (or more to taste)

baby romaine lettuce leaves lettuce

light blue cheese dressing (optional for topping)

If you need to cook the chicken in the slow cooker, cover it with water 4 hours on low then shred. Use a rotisserie chicken breast or even canned chicken works here.

In a mini chopper, chop all the veggies, then add the chicken and pulse a few times.

Transfer to a bowl and mix with the mayo and hot sauce, adding more to taste.

To serve, spoon into lettuce wraps and garnish with red onion, celery leaves and more hot sauce.

https://www.tiktok.com/@skinnytaste/video/7091755367197084970?is_from_webapp=1&sender_device=pc&web_id=6906083177870132742

Episode 2 High Protein Lunch Series! This Buffalo Chicken Salad is great on Lettuce Wraps, bread or wraps and don’t need to be heated (as many of you requested) #lunch #highproteinlunch #easyrecipes @skinnytaste

My all-time favorite, Buffalo Chicken Salad, has 6 different veggies + healthy protein. It’s quick &amp; easy, versatile, and so delicious! Even the kids love it! Serve with my easy dinner rolls, or my no knead overnight artisan bread.

Buffalo Chicken Bacon Ranch Salad

lettuce (romaine, iceberg, spring, bibb, etc.)

greens (baby kale, spinach, etc.)

chicken

bell pepper, diced into 1/2″ pieces

carrot

bacon,

oz Gorgonzola cheese, crumbled

green onions, white and green parts, sliced thinly

– 1 cup prepared homemade ranch dressing

buffalo sauce

 In a large bowl, combine salad ingredients and top with chicken.

Toss with 1/2 cup of homemade ranch dressing.

Drizzle buffalo sauce on top of salad, as desired.

This is my One-Pan Lemon &amp; Garlic Tahini Chicken &amp; Rice and it&#39;s one of the easiest dishes to whip up! If you love garlic and lemon, this might be your new favourite recipe! It&#39;s packed with tons of garlic, lemon juice and zest, then covered in my lemon tahini dressing which makes this one so creamy and flavourful. I hope you love it as much as we all do!

Lemon & Garlic Tahini Chicken & Rice

chicken thighs (bone in, skin on)

lemon (juiced)

lemon

garlic

tbsp honey

salt

tsp pepper

oregano

parsley

lemon pepper seasioning

tahini

water (to thin)

maple syrup

salt (more if needed)

olive oil (for frying the chicken thighs)

chicken stock (or vegetable)

yellow onion (chopped fine)

lemon peels

jasmine rice

tsp chilli flakes

Set your oven to 400 °F before getting started.

Begin by mixing your chicken marinade ingredients in a small bowl. Pour over the chicken and mix well, smothering it all over.*Refrigerate overnight if possible, but if not, let marinate for at least 20 minutes.

To a large oven safe frying pan, add your olive oil to pan fry the chicken. Fry on medium heat for 1-2 minutes per side. Remove the chicken from the pan and set aside.

To the same pan, set to medium heat, add your onion, oregano, chilli flakes and lemon peels. Saute for 4-5 minutes, just until the onion begins to soften.

Add your rice and let &quot;toast&quot; for 1-2 minutes, scrapping all the bits from the bottom.

Turn off the heat, add your chicken stock and return your chicken thighs back into the pan.

Cover and bake in the oven for 40-55 minutes, or until rice has been cooked and chicken is done.

While your chicken is cooking, prepare your lemon tahini sauce if using.*Feel free to double the sauce recipe if you like a lot of sauce!

Once the chicken and rice are cooked remove the pan from the oven, cover with the lemon tahini sauce and enjoy right away!

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan &amp; Gluten-Free.

Buffalo Chickpea Salad

(665 g) cooked salt-free chickpeas*

(60 ml) Homemade Vegan Mayo (or store-bought)

(60 ml) buffalo hot sauce*

celery,

carrot, shredded

dill

cilantro

Add-ins (optional): 1 cup fresh or frozen corn kernels cucumber

For serving (optional): toasted bread, lettuce

Buffalo Mayo: 

place the mayo and hot sauce in a large bowl and whisk until combined.

Mash the Chickpeas

Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.

Mix It Up: 

toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.

Serve

serve as-is, in a sandwich, or as a hearty &#8220;dip&#8221; with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.

Such a delicious recipe! It was so easy to make. Came together so quickly and now we have lunch for the next couple days.

Delicious!! Didn’t have dill but super flavorful. Cannot wait to make wraps with this the next few days.

This was yummy and easy to make. I forgot to buy dill but the mixture was very flavorful without it.  We had lunches for a couple of days. This salad is very good in a wrap. We will definitely make again as most of these are ingredients that we keep on hand in our house. Thanks for sharing!!

I halved the recipe because it’s only me eating this. I used chickpeas, previously pressure cooked, veganaise, cucumber, green pepper, scallion, and dill and used Franks hot pepper sauce. One of my newer favorite chickpea salad recipes. Last time I made this recipe, I used homemade cashew mayonnaise which also was tasty. Great recipes, thanks!
I don’t see where to upload any pictures.

We don't have buffalo sauce where I live, so I just used regular Frank's hot sauce instead (same amount). My salad came out much drier than the salad in the photos in the recipe, so I added two more tablespoons of mayo (so 6 tbsp in total). That was just perfect 👍 I really enjoyed the addition of some diced cucumber in the salad as well, as recommended in the recipe notes.

Thanks for a perfect lunch recipe.

This recipe is so good and so easy!! I’ve made it multiple times for a nice protein packed lunch that I can take to work and eat on the go. Got my mom and dad making it now too! It’s definitely my go to for a fast delicious lunch.

This buffalo chickpea salad is SO good! I don’t like celery so I subbed jalapeño for an extra little spicy kick and loved it!

This is my go to lunch for work! Thank you!

https://content.jwplatform.com/videos/bttFPiLv.mp4

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan & Gluten-Free.

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Top 8 buffalo chicken salad recipes from across the web

The most viewed buffalo chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Buffalo Chicken Tenders S...

Buffalo Chicken Salad Recipe

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Ultimate Buffalo Chicken Salad

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Buffalo Chickpea Salad

The most viewed buffalo chicken salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine