You don't need a reservation to enjoy a crave-worthy, restaurant quality dinner salad. Crisp boneless buffalo wings are nestled atop a crunchy salad base tossed with 2-ingredient vinaigrette, blue cheese crumbles, and creamy avocado. This buffalo chicken salad is a quick 30-minute meal packed with protein and vegetables.
Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined. Add the chicken to the cornstarch mixture; toss until evenly coated.
Heat a 12" non-stick skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate.
Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined. Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Remove from heat and set aside.
Buffalo Chicken Salad
While the chicken bites are browning, prepare the salad base. Toss the romaine lettuce, carrots, cabbage, celery, and blue cheese in a large bowl.
Combine the red wine vinegar, extra virgin olive oil, and salt and pepper to taste (start with ¼ tsp each) in a glass measuring cup or small bowl. Whisk until emulsified. Pour half the vinaigrette over the salad base and toss. Divide the salad base between four plates.
Layer the diced avocado, diced cucumber, and boneless buffalo chicken bites over the salad base. Serve immediately with additional dressing on the side.
For quick and easy prep, use pre-shredded carrots, pre-shredded red cabbage, and blue cheese crumbles.