Spicy buffalo chicken wings are easily one of my favorite bar foods! However, they aren’t screaming health…so I tend to pass them up on the menu. If you’re like me no need to worry….this Buffalo Chicken Salad saves you the guilt and definitely hits the spot! The chicken for this recipe is inspired by Skinny Taste air fryer chicken nuggets. Air frying the buffalo chicken is the key, you don’t get all the fat and cals from deep frying but you still get that crispy, juicy taste in each bite!
Crisp romaine is the perfect lettuce for this salad! Of course you can’t have “wings” without crunchy celery and carrots! I like to add red onion for some color and bite. Jarred, roasted red peppers add delicious tang! Creamy ranch is a lovely compliment to the spicy buffalo sauce! Ranch is my absolute favorite dressing however, being the health conscious girl I am I had to find a lighter substitute. Bolthouse Greek Yogurt dressings are amazing, there are so many flavors! Blue cheese and creamy garlic are also good ones for this salad!
No air fryer, no problem!
Not everyone has jumped on the air fryer band wagon. No worries, you can make this Buffalo Chicken Salad by baking the nuggets in the oven! They will still be yummy, just a little less crispy. Bake on an oil sprayed cookie sheet at 425°F for 10-15 minutes.
Tips:
- To save time you can prep the salad ahead and store in the refrigerator for up to 3 days (keep the red pepper separate). Then when it’s time to make dinner all you’ll need to do is prep and fry the wings!
- Feel free to add your favorite cheese like blue or cheddar!
- If you’re not a fan of spice, bbq sauce is a great substitute for buffalo. Use a bbq sauce that is thinner like Open Pit or thin out one like Sweet Baby Ray’s with some water.
- You can also opt for no sauce and do plain air fried chicken nuggets, grab the Skinny Taste link above for that option.
This salad is the best way to feel like you're indulging in spicy buffalo wings without the guilt!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast, cut into bite-size cubes
- 6 tablespoons Italian seasoned bread crumbs
- 2 tablespoons panko bread crumbs
- 2 tablespoons Pecorino Romano or parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons franks red hot buffalo sauce
- 2 teaspoons olive oil
- cooking or olive oil spray for air fryer
For the Salad:
- 4 medium heads of romaine lettuce, rinsed and chopped
- 1/4 cup jarred roasted red pepper, drained, patted dry and cut into thin strips
- 1/4 cup red onion, thinly sliced
- 3 large celery stalks, chopped
- 1/4 cup carrots, shredded
- 1 medium cucumber, quartered and sliced
- 8 tablespoons Bolthouse Greek Yogurt Ranch Dressing (or your favorite flavor)
Instructions
For the chicken:
- In a shallow dish mix together the breadcrumbs, garlic powder, chili powder, paprika, salt, pepper and parmesan. In a separate medium bowl whisk the buffalo sauce and olive oil together.
- Pre heat the air fryer at 400°F for about 5 minutes. Add the cubed chicken to the buffalo sauce mixture and coat evenly. In batches toss the chicken to the breadcrumb mixture until evenly coated.
- Spray the air fryer basket with cooking spray and cook the chicken pieces in about 3 batches for 8 minutes. To avoid losing the breadcrumb coating do not flip halfway through.
Assembly:
- Divide the romaine, cucumber, celery, carrots, red onion and red pepper evenly into 4 plates. Top each salad with 1/4 serving of chicken and 2 tablespoons ranch dressing.
Amount Per Serving: Calories: 262 Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 64mg, Sodium: 1006mg, Total Carbohydrate: 17g, Fiber: 2g, Sugars: 3g, Protein: 27g
