This gluten-free crispy buffalo chicken salad IS EVERYTHING. It's healthy and easy to make. A perfect meal prep friendly salad too!
📝Ingredients for buffalo chicken salad
Here's what you'll need to make this gluten-free buffalo chicken salad:
See recipe card for quantities.
Make it a Meal Prep Salad
Store the buffalo chicken separate from the salad in meal prep containers. Add the Ranch or Dill dressing on the side in a small container.
🔪How to make a buffalo chicken salad
Gather all salad ingredients and add to a large bowl. Set aside.
Whisk egg and make the gluten-free coating in separate bowls.
Dip each chicken piece in egg.
Coat in the almond flour mixture.
Cook chicken pieces through.
Coat with buffalo sauce.
Cut up the coated chicken pieces.
Divide salad and chicken between bowls, top with Ranch dressing and enjoy😋
Time Savers
Shortcut the chicken cooking time and use pre-cooked, shredded chicken. Or use leftover rotisserie chicken for this salad. Simply add the torn rotisserie chicken pieces to a large bowl and toss in hot buffalo sauce. Serve on top of the salad.
Hope you love this crispy chicken buffalo salad like we do❣️
~April
📖 Recipe
Crispy Buffalo Chicken Salad Recipe
Ingredients
Salad ingredients
- 4 cups romaine lettuce chopped
- 3 celery stalks chopped
- ¾ cup cabbage shredded
- 1 cup carrots shredded
Crispy Chicken Ingredients
- 1 lb chicken tenderloins
- 1 large egg whisked
- ¾ cup almond flour
- ¼ cup cornstarch
- 1 teaspoon Kosher salt
- Fresh ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup olive oil
- ⅓ cup buffalo sauce
- Ranch or dill dressing optional for serving
Instructions
- In a large serving bowl, arrange the salad ingredients. Set in fridge.
- Whisk the egg in a small shallow bowl and in another shallow bowl, mix together the almond flour, cornstarch, salt, pepper, onion powder, and garlic powder.
- Heat a large skillet over medium heat and add the olive oil. Once oil is sizzling hot, dip a piece of chicken in the egg, shaking off excess, then coat with the dry mixture, and place in the skillet. Repeat with all chicken pieces.
- Cook the chicken filets on one side until golden brown, about 3 mins. Cook on the second side until golden brown on the outside and cooked through inside. Internal temperature should be 165 degrees F on an instant read thermometer. Set cooked chicken pieces in a large bowl.
- Pour the buffalo sauce over the chicken and coat to combine. Then, place the chicken on a cutting board to cut it into pieces.
- Divide the salad between 4 plates. Arrange chicken on the salad, drizzling any leftover sauce over the top. Serve right away with ranch or dill dressing if desired.
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