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Buffalo chicken nugget salad Recipe

American · Main course · 30 min total

A crispy, spicy twist on classic chicken salad, featuring homemade buffalo chicken nuggets over a bed of fresh greens with cool ranch dressing.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buttermilk
• 1/2 cup panko breadcrumbs
• 1/4 cup buffalo hot sauce (e.g., Frank's RedHot)
• 2 tablespoons unsalted butter, melted
• 6 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced cucumber
• 1/4 cup ranch dressing

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, place buttermilk. In a third bowl, place panko.
3. Dip chicken pieces into flour mixture, then buttermilk, then panko, pressing to adhere. Place on prepared baking sheet.
4. Bake nuggets for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
5. In a small bowl, whisk together buffalo sauce and melted butter. Toss baked nuggets in the sauce until coated.
6. Divide salad greens among plates. Top with tomatoes, cucumber, and buffalo nuggets. Drizzle with ranch dressing and serve.

Tips

• For extra crunch, spray nuggets with cooking spray before baking.
• Serve with extra ranch or blue cheese dressing on the side.
• Leftover nuggets can be reheated in an air fryer at 350°F for 3-4 minutes.

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