Buffalo Chicken Salad Bowls recipe

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Ingredients

1 ½ tablespoons olive oil
6 chicken tenders, cut in 1-inch pieces
salt and ground black pepper to taste
3 tablespoons cayenne pepper sauce (such as Frank's® RedHot®)
1 tablespoon butter
½ head lettuce, chopped, or to taste
½ cup chopped red cabbage
1 tomato, diced
1 avocado, diced
⅓ red onion, diced
4 tablespoons ranch dressing, or to taste

Nutrition Info

680.2 calories
carbohydrate: 20.5 g
cholesterol: 117.3 mg
fat: 50.6 g
fiber: 10.1 g
protein: 39.2 g
saturatedFat: 10.7 g
servingSize: -
sodium: 1072.8 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pan on medium heat. Season chicken tenders with salt and pepper. Place in the hot oil and cook until golden brown, 4 to 5 minutes per side. Remove chicken to a bowl and set aside.

  2. Add cayenne pepper sauce and butter to the pan. Cook and stir until thickened, about 1 minute. Pour over the chicken. Mix well until all chicken pieces are well covered.

  3. Divide lettuce, cabbage, tomato, avocado, and red onion between 2 bowls. Place chicken on top. Drizzle with ranch dressing.

Recipe Yield

2 salads

Recipe Note

A delicious husband-approved salad filled with fresh ingredients! Garnish with shredded cheese and croutons if desired.

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