Gluten-Free Baked Buffalo Chicken Salad with lots of Crunch
 
Prep time
Cook time
Total time
 
Crispy baked gluten-free buffalo chicken tenders shine in this crunch veggie salad. This recipe has got it all!
Author:
Recipe type: Dinner, Lunch, Entree
Cuisine: Gluten-Free
Serves: 2 servings
Ingredients
CHICKEN
  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup all-purpose gluten free flour
  • 2 large eggs, beaten
  • 1½ cups gluten free panko breadcrumbs
BUFFALO SAUCE
  • ½ cup Frank's Red Hot
  • 3 Tablspoons butter or ghee
  • ½ teaspoon garlic powder
  • sea salt, to taste
  • freshly ground pepper, to taste
CRUNCHY SALAD
  • 2 watermelon radishes, halved then thinly sliced
  • 1 avocado, pitted and sliced
  • butter lettuce or romaine, torn
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • blue cheese crumbles
  • salad dressing of your choice
Instructions
CHICKEN
  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment and grease with non-stick cooking spray.
  2. Add the GF flour, salt, and pepper to a gallon size ziploc bag followed by the chicken. Shake the bag until the chicken is evenly coated.
  3. Add the eggs to a shallow bowl. Add the panko breadcrumbs to a second shallow bowl. Carefully remove each piece of chicken from the bag, shake off any excess flour, and dip it into the eggs first then the breadcrumbs. Repeat this process with all chicken pieces.
  4. Place coated chicken on the prepared baking sheet in a single layer and bake the for 20 to 25 minutes, flipping once halfway through, until golden brown and fully cooked. While the chicken bakes, prepare the sauce.
BUFFALO SAUCE
  1. Combine all ingredients in a small sauce pan. Heat over low heat until melted. Whisk thoroughly to combine.
SALAD
  1. Divide salad veggies among two salad bowls.
  2. In a large bowl, toss fully baked chicken tenders in the sauce until coated.
  3. Divide chicken among each bowl, top with blue cheese and your choice of dressing.
  4. ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/03/05/gluten-free-baked-buffalo-chicken-salad-with-sooooo-much-crunch/