Crunchy Buffalo Chicken Salad with Avocado, Hot Sauce and Ranch Dressing

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).

Preheat oven to 200°C. Pat the chicken dry. Combine 1 tbsp hot sauce and egg and whisk well. Add the chicken and mix well to coat. Crumb the chicken with the panko bread crumbs and lay on a baking tray in a single layer. Bake for 15 minutes or until cooked through, crunchy and golden.

Dice avocado. Chop tomatoes. Finely slice shallot (to taste, you may not want to use it all). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and shallot.

Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and hot sauce (to taste).