Crunchy Buffalo Chicken Salad with Avocado, Hot Sauce & Ranch Dressing
Crispy, crunchy, spicy chicken strips with a refreshing salad of avocado, tomato, red onion, celery and lettuce with a creamy ranch dressing and fetta crumbles. All in just three easy steps. Dinner can't get much easier than this.
Number of servings
Ingredients
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350 Gram Chicken Tenderloins
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3⁄4 Cup Panko Bread Crumbs
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3 Tbsp Hot Sauce
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1 Cup Mixed Lettuce
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1 Avocado
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1 Tomato
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1 Red Onion
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1⁄4 Cup Ranch Dressing
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70 Gram Fetta Cheese
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1 Stalk Celery
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1 Egg (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Baking Tray
1 Crumb & Cook Chicken
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.
Tip! You can air fry (10 minutes at 200°C 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.
2 Prepare Salad
Dice avocado. Chop tomatoes. Finely slice red onion (you may not need it all and save some for another recipe). Slice celery on an angle. Combine mixed lettuce, avocado, celery, tomatoes, and red onion.
Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
3 You Plate It
Divide the salad amongst plates. Top with crispy chicken, fetta (crumbling as you add), a drizzle of ranch dressing and any remaining hot sauce.
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