Buffalo Chopped Chicken Salad

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Buffalo Chopped Chicken Salad hits all the fun buttons: crunchy, spicy, cool, and salad-y enough to feel sort of virtuous. It comes together fast, looks like you tried super hard, and tastes like you ordered takeout for a very fancy person. Let us do this.

Why This Recipe is Awesome

This salad is basically party food disguised as a healthy lunch. The chicken gets crunchy on the outside and juicy inside. Then it gets tossed in buffalo sauce and dumped over crisp greens. Instant mouth party.

It is also idiot proof. Seriously, if you can chop and press a button on an air fryer you win. No complicated techniques. No weird pantry unicorn ingredients. IMO this is the kind of recipe that makes you look like a chef but requires zero ego.

Want a twist later on? Try pairing it with a heavier dish like a cheesy buffalo bake. If you want a fun riff check out this cheesy buffalo chicken lasagna for when you are feeling extra indulgent: cheesy buffalo chicken lasagna

Ingredients You’ll Need

• 3 chicken breasts (small & cut into nuggets). Small breasts save time and make more nugget pieces.
• 1 cup rice crumbs. Light and crispy.
• 2 eggs, whisked. Egg bath is a must.
• 1 tsp garlic powder. Flavor, not froufrou.
• 1/2 tsp sea salt. Adjust to taste.
• 1/2 tsp pepper. Fresh cracked if you want to feel fancy.
• 1/2 cup buffalo sauce. Pick your heat level accordingly.
• 2 1/2 cup green leaf or romaine lettuce, chopped. Crunchy base.
• 1/2 cup cucumber, chopped. Cool and hydrating.
• 1/2 cup tomatoes, chopped. Juicy pops.
• 1/2 avocado, sliced. Creamy, mood-lifting.
• 1/2 cup carrots, shredded. Tiny orange confetti.
• 2-3 tbsp crumbled gorgonzola cheese. Optional but recommended for drama.
• cilantro (optional, for garnish). Because cilantro haters beware.
• red pepper flakes (optional, for garnish). For someone who thinks mild is boring.

Step-by-Step Instructions

1. Chop up chicken breasts into nugget pieces. Make sure to pat dry with paper towel. Dry chicken crumbs better stick.
2. Make two bowls. Put two whisked eggs in one. Mix rice crumbs, garlic powder, sea salt and pepper in the other. Keep them side by side.
3. Take one nugget and roll in egg mixture, then coat completely with rice crumbs. Set aside. Repeat until all pieces are coated. Don t rush; even coverage matters.
4. Place nuggets in the air fryer at 350 degrees for 10-12 minutes. Flip nuggets around half way through for even crisping.
5. Once done, pour nuggets into a bowl and mix with buffalo sauce to completely coat. Get every nugget saucy.
6. Place nuggets back in the air fryer at 370 for 2 minutes. This seals the sauce and crisps edges again. Fast and satisfying.
7. Prepare salad by chopping up greens, cucumber and tomatoes. Keep everything bite sized for easy fork action.
8. Prepare bowl by adding greens, cucumber and tomatoes and mixing up together. Add the carrots, avocado, buffalo chicken and cheese if using on top. Finish with cilantro and red pepper flakes if liked.
9. Enjoy!

Common Mistakes to Avoid

• Thinking you can skip patting the chicken dry. Wet chicken equals soggy crumbs. No one wants that.
• Overcrowding the air fryer basket. Crowding kills crisp. Cook in batches if needed.
• Not seasoning the crumb mix. Rice crumbs are neutral so add salt and garlic or it will taste like crunchy nothing.
• Drowning the salad in dressing. A little goes a long way when the chicken is saucy. Balance is everything.
• Using old buffalo sauce. Old sauce tastes flat. Fresh sauce brings the zing.
• Forgetting to flip halfway. You will get one side perfect and one side confused.

Alternatives & Substitutions

• No air fryer? Bake at 425 degrees for 12 to 15 minutes, flip once at the halfway mark. You will still get kinda crunchy results.
• No rice crumbs? Use panko or crushed cornflakes. Panko gives a fluffier crunch. Cornflakes add drama.
• Want it lighter? Skip the buffalo toss and serve the sauce on the side for dipping. Your salad will thank you.
• Dairy free? Skip the gorgonzola and avocado will give you that creamy mouthfeel. You can also try a dairy free blue cheese alternative.
• Vegetarian twist? Swap chicken for battered and baked cauliflower florets and toss those in buffalo sauce. Texture game on point.
• Heat up or down? Mix buffalo sauce with a touch of honey for milder sweet heat or add extra hot sauce to the mix if you are reckless and proud.
• If someone asks for ranch instead of blue cheese? Fine. Ranch exists for a reason. No judgement here.

FAQ

Q. Can I use frozen chicken?
A. Sure, but thaw it completely. Partially frozen nuggets will not cook evenly and will fight you.

Q. Can I air fry straight from the fridge?
A. Yes, but bring pieces closer to room temp for a few minutes. Cold chicken takes longer and dries out faster.

Q. Can I make this ahead of time for meal prep?
A. You can. Store chicken and salad separately. Assemble when ready to eat so the greens stay crisp.

Q. Do I have to use gorgonzola?
A. No. But if you skip it you miss out on that tangy knockout punch. Feta or goat cheese works too.

Q. Can I substitute buffalo sauce with another sauce?
A. Absolutely. BBQ, sweet chili, or even a spicy honey soy can work if you want a different vibe.

Q. How do I keep the chicken crispy?
A. Keep sauce on the lighter side and toss right before serving. Reheat briefly in the air fryer to revive crunch.

Q. Any tips for less spicy kids?
A. Toss only half the nuggets in sauce or serve sauce on the side. Balance saved.

Final Thoughts

This Buffalo Chopped Chicken Salad is one of those home runs you can whip up without a sweat. It looks fancy, tastes bold, and plays well with leftovers. You basically made a stalwart, crunchy, spicy salad and nobody needs to know how easy it was. Go impress someone or just treat yourself because you deserve it.

Now go make this and then tell your friends you slaved over it for hours. I will not tell.

Conclusion

Want to compare versions or get extra inspiration? Check out this tasty take on a similar dish at Buffalo Chicken Chopped Salad Recipe. For more chopped salad ideas and plating inspo see Buffalo Chopped Chicken Salad – The Defined Dish. If you enjoy fitness friendly spins and nutrition tips try Chopped Buffalo Chicken Salad Recipe – Confessions of a Fit Foodie.

Buffalo Chopped Chicken Salad

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and delicious Buffalo Chopped Chicken Salad that’s crunchy, spicy, and light, yet satisfying. Perfect for a fast lunch or a healthy dinner option.

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Ingredients

Scale 1x2x3x

• 3 chicken breasts (small & cut into nuggets)
• 1 cup rice crumbs
• 2 eggs, whisked
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/2 cup buffalo sauce
• 2 1/2 cup green leaf or romaine lettuce, chopped
• 1/2 cup cucumber, chopped
• 1/2 cup tomatoes, chopped
• 1/2 avocado, sliced
• 1/2 cup carrots, shredded
• 2–3 tbsp crumbled gorgonzola cheese (optional)
• cilantro (optional, for garnish)
• red pepper flakes (optional, for garnish)

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Instructions

1. Chop up chicken breasts into nugget pieces and pat dry with a paper towel.
2. Prepare two bowls: one with whisked eggs and the other with a mix of rice crumbs, garlic powder, sea salt, and pepper.
3. Roll each nugget in the egg mixture, then coat completely with rice crumbs. Set aside.
4. Place nuggets in the air fryer at 350°F for 10-12 minutes, flipping halfway through.
5. Once cooked, mix nuggets with buffalo sauce in a bowl until coated.
6. Return nuggets to the air fryer at 370°F for an additional 2 minutes to crisp the edges.
7. In a separate bowl, combine chopped greens, cucumber, tomatoes, carrots, avocado, and topped with the buffalo chicken and cheese if using.
8. Garnish with cilantro and red pepper flakes if desired.
9. Serve and enjoy!

Notes

For meal prep, store chicken and salad separately to keep greens crisp. Use fresh buffalo sauce for the best flavor. Optional ingredients can be adjusted according to preference.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Air Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 120mg

Keywords: salad, buffalo chicken, quick meals, healthy lunch, air fryer recipes