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Homemade Crispy Buffalo Ranch Chicken Salad with Goddess Dressing. photo
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Crispy Buffalo Ranch Chicken Salad with Goddess Dressing.

A crunchy buffalo-coated chicken salad tossed with crisp vegetables and a creamy herb goddess dressing.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless chicken (breasts, cutlets, or tenders) cut into desired pieces
  • 1/2 cup buffalo sauce homemade or store-bought, divided
  • 1 cup panko bread crumbs
  • 1 tablespoon dried chives plus extra for serving if desired
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 2 heads romaine lettuce shredded
  • 4 carrots shredded
  • 4 stalks celery chopped
  • 2 Persian cucumbers chopped
  • 4 radishes thinly sliced
  • 1/2 cup fresh cilantro or parsley roughly chopped
  • 1 avocado sliced
  • 1/2 cup crumbled blue cheese or feta
  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh cilantro
  • 1/2 cup fresh basil
  • 1 jalapeño halved and seeded
  • 1 lemon juice juice from 1 lemon

Instructions

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Toss the chicken with 2 tablespoons of the buffalo sauce to coat evenly.
  • In a medium bowl, combine panko, dried chives, dried parsley, dried dill, garlic powder, onion powder, cayenne, salt, and pepper.
  • Dredge each piece of chicken through the panko mixture, pressing firmly so the crumbs adhere, and place on the prepared baking sheet.
  • Lightly brush or drizzle the coated chicken with a little olive oil and bake 15–20 minutes, until cooked through and golden.
  • Remove chicken from oven and drizzle with the remaining buffalo sauce.
  • Meanwhile, in a large bowl combine shredded romaine, shredded carrots, chopped celery, chopped cucumbers, sliced radishes, and chopped cilantro or parsley.
  • To make the goddess dressing, place Greek yogurt, 1/4 cup olive oil, 1 cup fresh cilantro, 1/2 cup fresh basil, halved and seeded jalapeño, and lemon juice in a blender; blend until smooth, adding water 1 tablespoon at a time if needed to reach desired consistency.
  • Toss the salad with a few tablespoons of dressing to coat lightly.
  • Divide the dressed salad among bowls, top with buffalo chicken, sliced avocado, and crumbled blue cheese or feta; serve with extra dressing and buffalo sauce if desired.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Blender
  • Large Salad Bowl
  • Knife
  • Cutting Board

Notes

  • Press panko onto the chicken so it adheres well.
  • Adjust cayenne and jalapeño to control heat.
  • Use full-fat Greek yogurt for creamier dressing.
  • Blending the dressing ahead helps flavors meld.