Holy Comfort Food...this classic salad is so delicious...and has a crispy air fried twist!
For the chicken...
1 c. Spicy Nut Crumbs
4 chicken breasts
1/4 c. almond milk (or regular)
1/4 c. buffalo sauce
For the salad...
1 head iceberg lettuce
1/2 c. green onion
crispy jalapeno or onions (optional but yummy!)
For the dressing...
3/4 c. buttermilk
3/4 c. mayonnaise
1 packet Hidden Valley Ranch dressing mix
Start by laying out Saran Wrap on your kitchen counter and place the chicken breasts spaced out. Cover in Saran Wrap and pound chicken very thin using a meat tenderizer. Salt and pepper chicken if desired (Spicy Nut Crumbs already contains some salt and pepper).
In a small bowl whisk together eggs and milk. Drench chicken in the milk mixture then coat in Spicy Nut Crumbs.
Place chicken in air fryer and cook on the chicken setting. Our setting cooks for 20 minutes at 360 degrees. We took the chicken out at 17 minutes and it was perfect! Half way through cooking, open air fryer and cover chicken in buffalo sauce. Finish cooking in air fryer.
While the chicken is cooking make the salad! Chop up the iceberg lettuce into small pieces and dice the cucumber, green onion, and avocado. Lightly salt and pepper the salad.
In a small bowl add the mayonnaise, buttermilk, and ranch packet and whisk together until smooth. Use about half the dressing mixture to dress the salad. Store the rest in a mason jar in the fridge and use at another time!
Dress the salad and toss it, so each bite is properly coated in buttermilk ranch. Take the chicken out of the air fryer, slice, and place on top of the lettuce. Enjoy!
*This recipe is for 4 servings. Feel free to modify.