Crispy Buffalo Chicken Salad with Yogurt Ranch

Fresh salad with crispy buffalo chicken, cherry tomatoes, carrots, and yogurt ranch dressing.

5 from 1 vote

Crispy Buffalo Chicken Salad with Yogurt Ranch

This salad has all the perfect components – crispy chicken, homemade yogurt ranch, crunchy pickled celery & carrots and of course loads of drizzled buffalo sauce.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Salad

Cuisine: American

Servings:

Author: Lindsey Baruch

Ingredients

For The Chicken

1 pound chicken breast (pounded) or 1 pound tenders
⅓ cup chopped parsley
⅓ cup chopped basil
½ tablespoon garlic powder
½ tablespoon paprika
½ tablespoon onion powder
½ tablespoon oregano
½ tablespoon salt
½ tablespoon pepper
3 cups panko breadcrumbs
2 cups vegetable or canola oil (more if needed)
2 eggs
1 teaspoon dijon
1 tablespoon water
1 teaspoon paprika
Salt and pepper to taste (a dash)

Pickled Carrots & Celery

1 cup carrots, sliced
1 cup celery, sliced
½ cup white vinegar
½ cup water
Salt and pepper to taste

Yogurt Ranch

¼ cup greek yogurt
¼ cup mayo
1 garlic clove, shaved on a microplane
1 tablespoon chopped fresh dill
juice of 1 lemon
salt and pepper to taste
½ tablespoon dried parsley
1 teaspoon water

For The Salad

½ pound blue cheese, crumbled
½ cup sliced baby cherry tomatoes
assorted lettuce (we used romaine and butter lettuce) + parsley to serve
toss your crispy chicken in desired buffalo sauce, and season with more bufalo sauce

Instructions

Preheat your oven to 450 degrees.
Add sliced celery and carrots in a container with vinegar, water, salt and pepper. Mix well and save in the fridge until ready to use.
Make your sauce: mix yogurt, mayo, garlic, dill, chives, lemon juice, salt, pepper, parsley and water. Set aside.
In a bag or bowl, add all your panko mixture ingredients: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, pepper. Set aside.
In a bowl, crack 2 eggs and mix with dijon, water, paprika and salt and pepper. Beat really well and set aside.
Flatten and pound your chicken breasts and slice then into super thin tenders (you can feel free to keep them longer if you prefer). Pound until it's your desired thinness. I like them thin but also like to keep them with a little bit of texture, so I don't go paper thin.
Set up your dredging station by putting the chicken in the egg, then in the breadcrumbs on a plate, coating all around.
Pour oil in your cast iron until it fills up less than halfway. Heat on high until really hot, add in your chicken and place immediately in the oven for 10-15 minutes - turning halfway. Remove when cooked through, top with salt and pour over desired buffalo sauce.
Assemble your salad! Add in your greens, tomatoes, crumbled blue cheese, parsley and mix in with your pickled celery, carrots, crispy buffalo chicken and yogurt ranch. Drizzle over more buffalo sauce, mix and enjoy!

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