Description
Crispy Buffalo Chicken Salad Bowls are a delightful explosion of flavors and textures. The crunchy, golden-brown chicken is perfectly balanced by the crispness of fresh greens and the tangy kick of buffalo sauce, creating a satisfying and vibrant meal experience.
Ingredients
Scale
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the Buffalo Sauce:
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter, melted
- 1 tbsp honey (optional, for sweetness)
- For the Salad:
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup blue cheese crumbles (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, soak the chicken pieces in buttermilk for at least 30 minutes to tenderize.
- In another bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk, allowing excess to drip off, then coat each piece in the flour mixture.
- Place the coated chicken on the prepared baking sheet and spray lightly with cooking spray.
- Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
- While the chicken is baking, prepare the buffalo sauce by whisking together hot sauce, melted butter, and honey in a bowl.
- Once the chicken is done, toss it in the buffalo sauce until well coated.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- Top the salad with the crispy buffalo chicken and sprinkle with blue cheese crumbles if desired.
Notes
- This dish can be made ahead by preparing the chicken and salad components separately and storing them in airtight containers in the refrigerator for up to 3 days.
- Leftover buffalo chicken can be stored in the fridge for up to 4 days and reheated in the oven for best results.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl with chicken and toppings
- Calories: 550
- Sugar: 5 grams
- Sodium: 1200 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 90 milligrams
Keywords: Crispy Buffalo Chicken Salad Bowls, buffalo chicken, salad bowls, crispy chicken, healthy salad, spicy salad, American cuisine, easy dinner, meal prep, gluten-free option, tangy dressing, summer salad