Buffalo Chicken Salad

If you ever want to get a man to love salad, top it with some sort of fried chicken. Seriously though, I’ve never seen my husband eat a salad so fast as he did with this Buffalo chicken salad. It was that good. If you browse through the blog, you’ll notice that we’re big fans of anything drenched in Buffalo sauce, so this meal was an obvious winner in our house. The chicken fried up nice and crispy, and the fact that you’re eating it on top of a big salad made me feel a little less guilty about frying the chicken.

Buffalo Chicken Salad
Yields: 2 servings

For the chicken:
½ cup vegetable oil
½ cup flour
½ teaspoon salt
½ cup milk
1 boneless skinless chicken breast, butterflied and cut in half
¼ cup hot sauce

For the salad:
4 cups baby spinach or romaine lettuce
2 carrots, peeled and sliced
2 celery stalks, sliced
1/2 of a cucumber, sliced
¼ cup ranch dressing

Heat the oil on the stove over medium-high heat.

Stir together the flour and salt. Dip the chicken in the milk, then the flour. Dip again into milk and flour. Refrigerate the chicken for 10-15 minutes.

Carefully place the chicken in the oil, and fry for 10 minutes until golden brown. Drain the chicken on paper towels. (I also pat the chicken with paper towels to remove as much grease as I can.) Toss the chicken with the hot sauce, slice, and place on top of the salads. Serve with ranch or bleu cheese dressing.

Source: So Tasty, So Yummy

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  1. says

    Yummy! My husband might like the chicken, but I’m pretty sure he’d notice the vegetables underneath and not eat them. :) I’m due to give birth in less than 4 weeks, it might be time to buy a bottle of Buffalo sauce. haha!

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