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.
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.
Preheat your oven to 375 degrees F. Place metal cooling racks on top of a large baking sheet and spray with cooking spray.
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.
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.
In a small saucepan over medium low heat, combine the butter and hot sauce. Whisk until well combined.
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.