Crunchy Buffalo Chicken Salad With Avocado, Hot Sauce & Ranch Dressing

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

Tip! You can air fry (10 mins/200 turning halfway) or pan fry these instead. If you don't like spice you can leave out the hot sauce (it will still be delicious) and serve the hot sauce on the side for anyone who does like a kick.

Dice avocado. Slice cherry tomatoes in half. Finely slice red onion (you may not want it all and can save some for another recipe). Slice celery on an angle.

Combine leaves, avocado, cherry tomatoes, and red onion. Divide amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and any remaining hot sauce.

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

Tip! You can air fry (10 mins/200 turning halfway) or pan fry these instead. If you don't like spice you can leave out the hot sauce (it will still be delicious) and serve the hot sauce on the side for anyone who does like a kick.

Dice avocado. Slice cherry tomatoes in half. Finely slice red onion (you may not want it all and can save some for another recipe). Slice celery on an angle.

Combine leaves, avocado, cherry tomatoes, and red onion. Divide amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and any remaining hot sauce.