Crispy Buffalo Ranch Chicken Salad with Goddess Dressing

halfbakedharvest.com

Erica Cooksey

1 pound boneless chicken breasts, cutlets, or tenders

½ cup buffalo sauce, homemade or store-bought

1 cup Panko bread crumbs

1 tablespoon each dried chives and dried parsley

2 teaspoons dried dill

1 teaspoon each garlic and onion powder

½ teaspoon cayenne pepper, more or less to taste

1 pinch each kosher salt and black pepper

subheading: SALAD:

2 heads romaine lettuce, shredded

4 carrots, shredded

4 celery stalks, chopped

2 Persian cucumbers, chopped

4 radishes thinly, sliced

½ cup fresh cilantro or parsley, roughly chopped

1 avocado, sliced

½ cup crumbled blue cheese or feta cheese

subheading: GODDESS DRESSING:

½ cup plain greek yogurt

¼ cup extra virgin olive oil

1 cup fresh cilantro

½ cup fresh basil

1 jalapeño, halved and seeded

juice from 1 lemon

Directions at halfbakedharvest.com

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