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Week of 5/20/24

Buffalo Chicken Tender Salad
with tangy vinaigrette

Active: 30 Total: 30
Original GF Paleo Vegetarian
Buffalo Chicken Tender Salad

Hot and tangy Buffalo chicken is right at home on top of this crunchy, veggie-loaded salad. Feel free to customize your salad toppings as you like!

Tags
Quick and Easy, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
22

Ingredients

Metric
Servings:
4
Tangy Vinaigrette:
  • Vinegar, white wine - 1 Tbsp
  • Mayonnaise, homemade or store-bought, paleo-friendly - 1/4 cup
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, olive - 1 Tbsp
Buffalo Chicken Tenders:
  • Bragg's / coconut aminos - 2 Tbsp
  • Hot sauce (such as Frank's) - 2 Tbsp (plus extra for serving)
  • Lemon juice - 1 tsp
  • Garlic powder - 1/2 tsp
  • Chicken breast tenderloins - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced into strips)
  • Arrowroot powder - 1 1/2 tsp
  • Oil, cooking - 1 Tbsp
Buffalo Chicken Tender Salad:
  • Celery - 2 stalks , chopped
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Lettuce, romaine - 8 oz , chopped
  • Cucumbers - 8 oz , chopped
  • Tomatoes, grape or cherry - 1 cup , halved

Prep

  1. Make buffalo sauce - Whisk together aminos, hot sauce, lemon juice (portion for chicken), and garlic powder. (Can be done up to 5 days ahead)

  2. Celery / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together vinegar, mayonnaise, mustard, and lemon juice (portion for vinaigrette). Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)

  4. Chicken - Tenderize chicken with a fork and toss with arrowroot powder and some salt and pepper. (Can be done 1 day ahead)

  5. Lettuce / Cucumbers / Tomatoes - Prep as directed.

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Make

  1. Heat a skillet or wok with cooking oil over medium-high heat. Cook chicken on one side without moving until lightly browned, 3 to 4 minutes. Flip chicken and pour buffalo sauce over top, stirring to combine. Continue cooking until chicken is cooked through and is completely coated in sauce, 3 to 4 minutes more. Taste chicken and add more hot sauce if you’d like.

  2. Assemble salads by forming a bed of lettuce on each serving plate and top each with celery, carrots, cucumbers, and tomatoes.

  3. Top salads with chicken tenders. Drizzle with vinaigrette and some extra hot sauce, if you like. Enjoy!

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