Buffalo Chicken Salad
Crispy breaded chicken tossed in tangy buffalo sauce meets cool ranch and crisp celery for a messy, addictive salad that beats any appetizer.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 cup all-purpose flour
- 2 eggs
- 8 cups lettuce
- 1 cup celery
- 1 cup blue cheese
- 1 cup hot sauce
- 2 tbsp butter
- 1 cup ranch dressing
- Vegetable oil for frying
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Save this recipeInstructions
- 1
Cut chicken breasts into 1-inch strips. Beat eggs in a shallow bowl and place flour in another bowl.
- 2
Dip each chicken strip in egg, then coat with flour. Heat 1 inch of oil in a skillet to 350°F and fry chicken until golden and internal temperature reaches 165°F, about 10 minutes total.
- 3
Transfer cooked chicken to paper towels to drain. Melt butter in a large bowl and stir in hot sauce.
- 4
Toss hot chicken with buffalo sauce until fully coated.
- 5
Chop celery into bite-sized pieces. Arrange lettuce on a large platter.
- 6
Top lettuce with buffalo chicken, celery, and blue cheese crumbles. Serve with ranch dressing on the side.
