Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}
Delight in the flavors of our Crispy Buffalo Chicken Salad with Cilantro Ranch, a dish that beautifully marries crispy chicken tenders and fresh vegetables with a creamy cilantro ranch dressing. This salad is not just a meal; it’s an experience, perfect for busy weeknights or meal prep. Whether you’re following Paleo, Whole30, or Keto diets, this recipe ensures you won’t compromise on taste while sticking to your health goals. With its zesty buffalo sauce and vibrant ingredients, this salad transforms traditional dining into something extraordinary. Enjoy it as a main dish or a hearty side—either way, it’s bound to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 3 cups chopped romaine lettuce
- 1 lb chicken tenderloins
- 3/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/3 cup Frank's hot sauce
- 1/2 cup homemade or paleo mayo
- 1 avocado (sliced)
- Fresh cilantro (for garnish)
Instructions
- Whisk together the ranch dressing ingredients and refrigerate.
- Assemble salad greens in a large bowl, adding all ingredients except avocado.
- Prepare a breading station with whisked egg and dry mixture.
- Heat oil in a skillet over medium heat.
- Bread each chicken tender and fry until golden brown on both sides.
- Coat cooked chicken with buffalo sauce before slicing.
- Serve over salad with avocado slices and drizzle with ranch dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 95mg