Air Fried Buffalo Chicken Salad

Serves: 2 Time: 30 Minutes

Ingredients:

For the Chicken:

2 large chicken breasts, sliced into strips

1.5 cups buffalo sauce (homemade or Frank’s)

1 egg

1 cup panko

1/2 tbsp salt

generous pinch of black pepper and cayenne pepper

2 tsp baking soda

For the Salad:

Romaine Lettuce, chopped

1/2 tomato, diced

1/2 cucumber, diced

1 avocado, diced

1 jalapeno, sliced

1/2 cup ranch dressing mixed with 2 tbsp hot sauce and juice from 1 lime (dilutes store bought ranch and adds a kick!)

Optional toppings: green onions, blue cheese crumbles or white cheddar cheese shreds

Instructions:

1. Whisk together the egg and 1/2 cup buffalo sauce in a bowl. In another bowl, mix the panko, salt, black pepper, cayenne pepper and baking soda.

2. Dunk a chicken strip in the buffalo egg mixture and then dredge in the panko mixture and remove to a clean plate. Repeat with remaining chicken.

3. Air fry chicken in batches at 390 degrees for 6 minutes., then flip and air fry again for 7 minutes. Toss cooked tenders in remaining buffalo sauce.

4. Assemble salad: add romaine lettuce to bowls along with tomatoes, cucumbers, jalapenos and avocado. Season with a little salt and black pepper. Slice chicken tenders and layer on top along with cheese, dressing and green onions.