Emily Weeks, RDN, LD
This Crispy Buffalo Chicken Salad is full of fresh, crunchy summer vegetables such as tomatoes, carrots, cucumber and roasted corn. Topped with feta cheese and strips of panko crusted chicken drizzled with tangy buffalo sauce.
Happy Monday, friends! Coming at you today with a brand new salad recipe: Buffalo Chicken Salad. I came up with this beauty randomly last weekend when we had a ton of extra fresh produce sitting around. This crispy buffalo chicken salad is perfect for summer – crunchy, tangy, and perfect amount of different textures.
We had a pretty exciting weekend over here– we had both of our families over for mini gender reveal parties! I can’t wait to share those reveals with you here on the blog. Coming at you probably later this week.
The star of this dish is of course the crispy panko breaded chicken tenders. They are so easy to make — simply dip chicken strips in egg and then a panko/crushed cornflake mixture. Did you know you can buy a box of corn flake crumbs
Here’s the recipe for Crispy Buffalo Chicken Salad with Roasted Corn:
Crispy Buffalo Chicken Salad with Roasted Corn
This Crispy Buffalo Chicken Salad is full of fresh, crunchy summer vegetables such as tomatoes, carrots, cucumber and roasted corn. Topped with feta cheese and strips of panko crusted chicken drizzled with tangy buffalo sauce.
Ingredients
- 4 ears of corn, in husk
- 1 cup Panko breadcrumbs
- 1/2 cup crushed cornflakes
- 1 large egg whisked
- 1 lb raw chicken tenders
- 5-6 cups chopped romaine lettuce
- 1 cucumber, chopped
- 2-3 roma tomatoes, chopped
- 1/2 cup feta cheese
- 1 cup shredded carrots
- 1/2 cup Ranch dressing
- 1/2 cup butter
- 1/2 cup Frank's red hot sauce
Instructions
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To roast the corn: Preheat oven to 400 degrees F. Trim the edges of the husks so there's no loose parts. Place the corn directly on the rack in the oven for 30 minutes. Remove and let cool. Once cool, use a sharp knife to remove the kernels from the cob.
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Preheat your oven to 375 degrees F. Place metal cooling racks on top of a large baking sheet and spray with cooking spray.
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Mix the Panko and cornflakes in a small dish. Add the egg to another small dish. Dip the chicken tenders in the egg, then into the panko mixture. Place on the baking sheet and bake for 30 minutes, flipping once.
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Meanwhile, combine the romaine, cucumber, tomatoes, cheese, carrots, roasted corn kernels and ranch dressing in a large bowl. Toss to combine and divide into four bowls.
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In a small saucepan over medium low heat, combine the butter and hot sauce. Whisk until well combined.
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When the chicken is done, place the strips on top of the salad in the bowls. Pour the buffalo sauce evenly over the bowls. Serve immediately.
This is one of the best chicken salads I have ever had. It is light yet so delicious and healthy. We’re including this on our regular menu.