Buffalo Chopped Chicken Salad

Buffalo Chopped Chicken Salad

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Gluten-Free

Ingredients

  • 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

  1. 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.