Buffalo Chicken Salad

Take off of salad that is popular in our work cafeteria.

Category: Salad

Cuisine: American

Ready in 30 minutes
by sbjonas

Ingredients

1 pound chicken tenders

1/2 cup buttermilk

Frank's Red Hot hot sauce to taste

1 cup All purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon Kosher Salt

1/2 teaspoon Paprika

1/2 teaspoon Onion powder

1/2 teaspoon Dried thyme

1/2 teaspoon black pepper

1/2 teaspoon white pepper

oil - vegetable or peanut for frying

1 packet Hidden Valley Buttermilk Ranch Mix

1 cup Mayonnaise cannot be light or reduced fat

1 cup Buttermilk

Frank's Red Hot hot sauce to taste

4 cup romaine chopped

1/2 cup corn cooked and cooled to room temp

1/2 cup tomato seeded and diced

1/4 cup Green onion bias sliced

1/2 cup fried tortilla strips

blue cheese crumbled, to taste


Directions

Chicken Strips Put chicken along with 1/2 cup buttermilk and hot sauce in sealable bag. Toss and gently massage to get good coverage. Place in fridge and let marinate for 2 hours. Make dredge by combining all dry ingredients in the "Chicken Strips" section of the recipe. Pour buttermilk marinade into a 2nd dreding dish. Do NOT dry the chicken strips - dredge them in the flour mixture and then to the buttermilk and then back to the flour mixture. Bring enough oil to deep fry chicken to 350 degrees F. Fry the tenders for 4-5 minutes - until golden brown. Remove from oil and drain. Tenders can cool while you prepare the rest of the salad. Dressing Follow the instructions on the dressing packet but add hot sauce to taste - I usualy add until the dressing turns a nice light orange color. Salad Toss the lettuce in enough dressing to coat and then portion to plates. Top other ingredients ending with the chicken strips. Serve with additional dressing on the side.

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