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Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

Everyday Annie
  • minutes
  • Serves

INGREDIENTS

For the chicken: 

2 cups

panko

2 tbsp

olive oil

1/2 cup

all-purpose flour

1 tsp

garlic powder

1/2 tsp

kosher salt

3

large egg whites

1 tbsp

water

1 tbsp

Dijon mustard

1/4 tsp

dried thyme

Cooking spray

1 lb

boneless, skinless chicken breasts, cut into strips

1 cup

buffalo wing sauce

For the dressing

:

1/2

avocado, roughly chopped

1/3 cup

mayonnaise

1/3 cup

sour cream (or greek yogurt)

2 tsp

olive oil

2 tsp

lemon juice

1

small bunch chives, coarsely chopped

2 tbsp

fresh parsley

1 clove

garlic, minced

Up to ½ cup buttermilk

Kosher salt and freshly ground pepper,

For the salad: 

About 6-8 cups salad greens, such as Bibb lettuce and baby spinach leaves

3/4 cup

grape tomatoes, halved

Optional topping suggestions: 

Crumbled blue cheese or feta

Chopped scallions

Crumbled bacon

Shredded cheddar cheese

Thinly sliced red onion