Buffalo Chopped Chicken Salad with Gorgonzola
A spicy and fresh buffalo chicken salad with crispychicken nuggets, crunchy veggies, creamy avocado, and gorgonzola, all tossed ina delicious, flavor-packed bowl.
Ingredients
Buffalo Chicken Nuggets
- 3 small chicken breasts cut into nugget-sized pieces
- 1 cup rice crumbs or panko breadcrumbs
- 2 eggs whisked
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 cup buffalo sauce
Salad Base
- 2 1/2 cups green leaf or romaine lettuce chopped
- 1/2 cup cucumber chopped
- 1/2 cup tomatoes chopped
- 1/2 avocado sliced
- 1/2 cup carrots shredded
- 2-3 tbsp crumbled gorgonzola cheese
Optional Garnishes
- Fresh cilantro for garnish
- Red pepper flakes for garnish
Instructions
Prepare the Buffalo Chicken Nuggets
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the rice crumbs with garlic powder, salt, and pepper.
- Dip each chicken nugget in the whisked eggs, then coat with the seasoned rice crumbs. Place the nuggets on the prepared baking sheet.
- Bake the chicken for 15-20 minutes, flipping halfway, until they are crispy and cooked through.
- Remove the nuggets from the oven and toss them in the buffalo sauce until evenly coated.
Assemble the Salad
- In a large bowl, add the chopped lettuce as the base.
- Arrange the cucumber, tomatoes, sliced avocado, and shredded carrots over the lettuce.
- Place the buffalo chicken nuggets on top of the salad.
Add Toppings and Garnish
- Sprinkle the crumbled gorgonzola cheese over the salad for a creamy contrast.
- Garnish with fresh cilantro and red pepper flakes if desired.
Serve and Enjoy
- Serve the salad immediately, with additional buffalo sauce or a dressing of choice (like ranch or blue cheese) on the side.
Nutrition
Calories: 380kcal
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