YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Salad with Zesty Ranch
Air-fried chicken nuggets tossed in a spicy buffalo glaze over a bed of crisp greens and crunchy vegetables, finished with a creamy yogurt ranch.
INGREDIENTS
4.5 oz chicken breast
1.5 tbsp almond flour
0.5 large egg
0.5 tbsp ghee
2 tbsp hot sauce
2 cups romaine lettuce
0.25 cup celery
0.25 cup carrots
0.25 cup non-fat Greek yogurt
1 tsp lemon juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat the air fryer to 400°F.
Cut the chicken breast into bite-sized nuggets and dip each piece into the whisked egg.
Coat the chicken thoroughly in the almond flour seasoned with half of the sea salt and black pepper.
Place the chicken in the air fryer basket in a single layer and cook for 10-12 minutes until golden and crispy.
In a small bowl, whisk together the melted ghee and hot sauce, then toss the hot chicken nuggets in the mixture until well coated.
Create the zesty ranch by whisking together the Greek yogurt, lemon juice, dried dill, garlic powder, and remaining salt and pepper.
Assemble the salad by layering the romaine lettuce, diced celery, and shredded carrots in a large bowl.
Top the greens with the buffalo chicken nuggets and drizzle with the homemade ranch dressing before serving.