Can you indulge my buffalo chicken hang up for one more day?

Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch I

Awesome. You’re the best.

You’re also the best because it’s Monday and I’m stereotypically bringing you a salad, but it’s only because I want pizza. Buffalo chicken pizza, to be exact. Shocker. We’ve still been eating it pretty much every single weekend so the whole thing is just overflowing into every other dish I make.

You know me and my phases. I’m sure this too will pass. (But hopefully not.)

Also, it’s sort of imperative that we eat buffalo chicken salads on this Monday because… we’ve still been eating the the pizza pretty much every single weekend. Like, both days. Like, Saturdays and leftovers on Sundays. And sometimes, leftovers for breakfast. So I guess that is three times per weekend? #bikiniseason

Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch I

We all know that I’m a fan of salads without vegetables and this is no exception. In my opinion, the next best thing to salads without vegetables are salads with CRUNCHY things, like chicken fingers. Essentially, chicken nuggets on a salad. With cheese. And bacon.

Obviously you could leave those things off and health this situation up a bit. But, um, why would you want to?

Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch I

The crazy thing is that I’m not really into ranch dressing… or any type of salad dressing if we’re being honest. It’s never helped with my dislike for vegetables and I think it’s actually hindered the process of learning to enjoy them. I do love some oil and vinegar though. But I also like a little drizzle of ranch or blue cheese when I make buffalo chicken pizza as I feel that it… completes the flavor, if you will. So I find that a teeny drizzle goes a long way here, and if you finish it with some extra buffalo wing sauce, you don’t need anything else. It’s spot on.

But I mean, I’m not a salad connoisseur or anything.

Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch I


Crunchy Buffalo Chicken Salads

Yield: serves 2

Total Time: 30 minutes


2 boneless, skinless chicken breasts, cut into chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 egg whites
2 tablespoons buffalo wing sauce
1 cup panko bread crumbs
1/3 cup seasoned fine breadcrumbs
1 tablespoon flour
1/2 teaspoon onion powder

6 cups of butter lettuce, chopped
1 carrot, sliced or chopped
1 big handful of snap peas, cut in half
4 green onions, sliced
4 chives, sliced
4 slices of cooked bacon, crumbled
2 ounces gorgonzola cheese, crumbled

6 tablespoons ranch dressing
1 tablespoon creamy blue cheese dressing
2 teaspoons buffalo wing sauce


Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick spray.

Sprinkle chicken with salt and pepper. In a bowl, whisk together egg whites and buffalo wing sauce. In another bowl, stir together panko, breadcrumbs, onion powder and flour. Dip each piece of chicken into the egg white mixture, then into the breadcrumbs, pressing gently to adhere. Place on the wire rack. Give the chicken a spritz with nonstick spray or olive oil, then bake for 20-25 minutes.

To make the dressing, whisk together the ranch, blue cheese and buffalo wing sauce.

To assemble the salads, combine lettuce, carrots and snap peas in bowls or on plates. Season lightly with salt and pepper, then toss. Top with an equal amount of chives and green onions, then add chicken on top. Cover in gorgonzola and bacon, then drizzle with the dressing. Eat!

Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch I


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96 Responses to “Crunchy Buffalo Chicken Salads with Bacon and Spicy Ranch.”

  1. #
    Lyddiegal — April 9, 2013 @ 10:50 pm

    I’m a buffalo chicken addict too – I made this for dinner last night (and then had it again for lunch today)


  2. #
    Jaime — April 10, 2013 @ 1:29 am

    Hi There
    Im in Australia and we don’t have much Buffalo Wing Sauce here. Can you recommend a brand I can buy online? I have never tried it before :S


    • Trish — April 11th, 2013 @ 9:43 pm

      If you have Franks hot sauce they also make a wing sauce. Its what I always use!


      • Jaime — April 16th, 2013 @ 11:22 pm

        Thanks Trish. Pretty sure ive never seen Franks hot sauce. Its very different over here! I have just found a great website that have a whole heap of American ingredients. Ive ordered Franks Buffalo Wing sauce, a Pulled Pork Sauce and Dixie Chicken Coating. Cant wait to try all this stuff!! I think im going to make Pulled Pork Sandwiches this weekend with Apple Coleslaw yummmm!!!

  3. #
    deanna — April 10, 2013 @ 8:39 pm

    Oh my goodness this looks so yummy! I recently made some buffalo chicken sandwiches and had left over buffalo sauce and I wasn’t sure what to do with it. I think I’ll use it to make this salad. Thanks for sharing. :)


  4. #
    Jessica@stuckonsweet — April 10, 2013 @ 9:59 pm

    Where did you get those adorable plates?! I love that color!


    • Jessica — April 10th, 2013 @ 10:02 pm



  5. #
    Nutmeg Nanny — April 10, 2013 @ 11:13 pm

    Crunchy buffalo chicken, yum! This salad looks deliciously perfect :)


  6. #
    Emily aka The Three Bite Rule — April 11, 2013 @ 12:19 pm

    This looks amazing. I don’t make nearly enough buffalo chicken dishes at home.


  7. #
    Kacy Hjort — April 12, 2013 @ 3:47 pm

    Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store…

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  8. #
    Julie — April 12, 2013 @ 6:33 pm

    All I can think about tonight is this salad. WANT


  9. #
    Renee @ Awesome on $20 — April 13, 2013 @ 9:02 pm

    I don’t normally hop on the salad train, but this something I can get behind. Please keep your buffalo sauce phase rolling.


  10. #
    Wendy — April 14, 2013 @ 12:48 pm

    What a delicious looking salad! I love main dish salads all through the year but especially now as it gets (hopefully) warmer out!


  11. #
    Ree — April 17, 2013 @ 8:36 pm

    Made this tonight. My boyfriend is ready to kiss my feet – and I think it’s darn tasty too. Baked breaded chicken was a big hit – I discovered I only had 1/2 c panko, so I crushed up some multigrain tortilla chips into crumbs and used 1/2 c of that. Still good!


  12. #
    Michaela — April 18, 2013 @ 8:08 pm

    Your three most recent buffalo chicken posts have been teasing me all month! I’ve finally caved and made my own buffalo burgers this week which were inspired by this most recent salad. Thanks for so much for the constant inspiration!


  13. #
    Emile Watzka — April 26, 2013 @ 3:32 pm

    Mexican hot sauce typically focuses more on flavor than on intense heat. Chipotles are a very popular ingredient of Mexican hot sauce and although the sauces are hot, the individual flavors of the peppers are more pronounced. Vinegar is used sparingly or not at all in Mexico but some sauces are high in vinegar content similar to the American Louisiana-style sauces. Some hot sauces made in Mexico may include using the seeds from the popular achiote plant for coloring or a slight flavor additive. *

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  14. #
    Simone — May 2, 2013 @ 8:37 am

    I ate this so fast last night I literally forgot to take a picture. And by the time I thought about it, my husband and his friend had finished theirs too. My husband consoled me by saying “Oh we’re going to make this again.”

    Another dinner success


  15. #
    Diane — May 10, 2013 @ 5:33 pm

    Just wondering if you have to put the blue cheese dressing in not a fan of blue cheese but will be making this soon


  16. #
    Krissy Kanzenbach — June 2, 2013 @ 12:20 pm

    The main dish is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a meat course…^.

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  17. #
    Rachelle — July 22, 2013 @ 5:19 am

    Hello there I am so happy I found your blog page, I really found you by error,
    while I was searching on Digg for something else, Nonetheless I
    am here now and would just like to say cheers for a
    marvelous post and a all round entertaining blog (I also love the theme/design), I don’t have time to read it all at the minute but I
    have bookmarked it and also added your RSS feeds, so when
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  18. #
    abbey — September 5, 2013 @ 9:48 pm

    I used the panko recipe you have listed here for the buffalo chix tonight and dear hubby enjoyed it! The gorgonzola was too heavy for us so I’m glad I was light-handed on it. Thanks for the recipe!


  19. #
    Sara — January 6, 2014 @ 10:09 pm

    Hi! I made this for dinner tonight and it was AWESOME. A delicious and very filling salad and even the bf approved of this entree salad! I substituted green beans for the beans and forgot the bacon (oops…had lots of bacon in my chili this weekend so I’ve had my bacon fix!), but it was delicious. The green onions and chives gave it an extra crunch. YUM! Will be keeping in mind…and this recipe is easy for me to whip up in the future without following a recipe step by!



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