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–+ servings
Crispy buffalo chicken salad drizzled with ranch dressing.

Crispy Buffalo Chicken Salad (Gluten-Free & Dairy-Free)

Crispy Buffalo Chicken Salad is a wholesome recipe that's packed with flavor! It has the perfect combination of textures and flavors from the fresh vegetables, crisp romaine lettuce, and spicy buffalo chicken tenders.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine American
Servings 4 People
Calories 432 kcal

Equipment

  • 1 Baking Tray
  • Parchment Paper
  • 1 Air Fryer

Ingredients
  

Crispy Buffalo Chicken

  • 1 Pound Chicken Breast, Cut into 2-inch Pieces
  • ¼ Cup Dairy-Free Buffalo Sauce I used Primal Kitchen Buffalo Sauce.
  • 1 Cup Shredded Coconut Use more as needed!
  • ⅓ Cup Cassava Flour
  • 1 Egg
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Salt

Vegetables

  • Romaine Lettuce
  • 1-2 Cucumbers, Cubed
  • 1 Bell Pepper, Cubed
  • 1 Avocado, Cubed or Sliced

Optional

  • Chopped Kalamata Olives
  • Finely Diced Red Onion
  • Ranch Dressing

Instructions
 

  • Start by preparing the chicken tenders. Add cassava flour, garlic powder, and salt into a bowl. Whisk together. In a separate bowl add the egg and whisk with a fork. Finally, add the shredded coconut into a small bowl.
  • Dip the chicken pieces in the egg, then the cassava flour mixture, back into the egg, then into the shredded coconut. Place on a parchment paper lined baking sheet or straight into your air fryer. Repeat until all chicken is coated.
  • Air fry or bake at 375 degrees for 10 minutes, flip, then air fry or bake for an additional 5-10 minutes. (Depending on how thick they are.)
  • Let the chicken tenders cool for about 10 minutes to allow the breading to set then add into a mixing bowl with about ¼ cup of buffalo sauce. (Add more as needed.) Carefully toss until the chicken is completely coated.
  • Finally, assemble the salad by adding romaine lettuce, chopped vegetables, crispy buffalo chicken, and your choice of dressing.

Notes

Nutrition Facts Note - The calories/macros will vary depending on the vegetables, brand of buffalo sauce, and the dressing you choose. The dressing is not included in the calculation.

Expert Tips

  • Pat dry chicken with paper towels before coating in egg wash and breading. I like to add the chicken breast to a towel-lined plate.
  • Try to cut the chicken pieces around the same size so they cook evenly.
  • If you bake the chicken, broil for 2-4 minutes after baking to achieve a golden brown outer coating.
  • FLIP the breaded chicken halfway through baking or air frying. This will ensure that the bottom does not get soggy.
  • Make sure the chicken is fully coated in buffalo sauce or hot sauce for best results. I suggest adding the chicken and sauce into a bowl and toss or stir with a wooden spoon.

How to Store Leftovers

Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
I suggest storing the buffalo chicken separate container. Add to the salad when you're ready to enjoy!
This way you can heat the chicken easily and the buffalo sauce won't make the lettuce soggy. Reheat in an air fryer, oven, or microwave.
** See full post for more information and step by step photos!

Nutrition

Serving: 1ServingCalories: 432kcalCarbohydrates: 22gProtein: 29gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 113mgSodium: 913mgPotassium: 976mgFiber: 9gSugar: 5gVitamin A: 1152IUVitamin C: 48mgCalcium: 52mgIron: 3mg
Keywords crispy buffalo chicken salad, dairy free buffalo chicken salad, healthy buffalo chicken salad
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