clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Buffalo Chicken Salad on a wooden backdrop with a halved avocado, ranch dressing, and 2 wooden serving spoons around it.

Crispy Buffalo Chicken Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kari
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


All your favorite wing flavors turned into a scrumptious dinner salad!



Salad Ingredients:

1 large head romaine, washed and cut into bite sized pieces, 10-12 cups

1 cup finely sliced celery, 2 stalks

2 cups thinly sliced carrots, 3-4

1 large ripe avocado, sliced or diced

1/2 cup finely diced red onion

1/2 recipe Easy Whole30 Blender Ranch Dressing, 8-10 Tablespoons

Crispy Chicken Cutlets:

1 pound boneless skinless chicken breasts, 2

3 ounces unseasoned pork rinds, crushed, 1 1/2 cups

1/2 Teaspoon granulated garlic powder

1/2 Teaspoon granulated onion powder

1 Teaspoon salt

1/2 Teaspoon black pepper

2 eggs

2 Tablespoons avocado oil, for frying

Buffalo Sauce:

1/3 cup Franks red hot sauce

1/4 cup melted ghee, or butter


Prep all the salad ingredients and place them in a large serving bowl. Make the ranch dressing and refrigerate until you’re ready to serve it.

For the chicken cutlets, cut the chicken breasts in half horizontally. Then place each of the 4 cutlets between 2 sheet of plastic wrap. Using a meat mallet, pound them to 1/2″ thickness, and set them aside.

For the pork rinds I crushed them into crumbs using a food processor. But you can also place them in sealed bag and crush them with a rolling pin. Place the pork rind crumbs into a wide shallow bowl, and mix them together with the garlic and onion powders, sea salt, and pepper. Set the mixture aside.

In another wide shallow bowl, whisk together the eggs until completely combined. Then heat a large (at least 9″) cast iron pan over medium high heat. When the pan is hot but not smoking, add half of the avocado oil. Dip a chicken cutlet first into the egg mixture, then dredge it in the crumbs. Do this one at a time, and add 2 cutlets to the hot pan. Lower the heat to medium, and cook about 6 minutes per side, or until golden brown and done in the center.

When the first batch of chicken cutlets is done, remove them from the pan and set them aside. Repeat the process with the remaining 2 cutlets, using the remaining oil as necessary. Or use 2 pans to cook all 4 at the same time.

After the chicken cutlets are cooked, thinly slice or dice them before adding them on top of the salad. Whisk together the hot sauce and melted ghee/butter over low heat until emulsified. Then serve it on the side or drizzle it over the top and serve the salad and serve with the ranch dressing.


The nutrition information was calculated using the full 10 Tablespoons of ranch dressing.

  • Prep Time: 30
  • Cook Time: 15
  • Category: Dinner
  • Method: Pan-Frying
  • Cuisine: American