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Crunchy Buffalo Chicken Salads

5 from 3 votes
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  • 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!

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