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.