Buffalo Chicken Tender Salad

For the Salad

4 oz Little Leaf Baby Crispy Green Leaf Lettuce

3 celery stalks, leaves removed and sliced thin on the bias

2 large carrots, peeled and then peeled into ribbons

¼ cup crumbled blue cheese

Hot sauce to taste

Ken’s Steak House Ranch Dressing

For the Crispy Chicken Tenders

16 oz boneless, skinless chicken tenders cut into ¾ inch cubes

¼ tsp salt

¼ tsp freshly ground black pepper

⅔ cup seasoned Panko bread crumbs

¼ cup flour

½ cup Ken’s Steak House Ranch Dressing

For the Chicken Tenders

Grab three shallow bowls. Add the flour, salt and pepper to one, the panko to another, and pour the Ken’s Ranch Dressing in the third.

Starting with a few pieces at a time, coat the chicken cubes in flour, shaking off the excess. Using a fork or tongs, dip the floured pieces in the ranch and then place them in the bowl of Panko. Gently press the chicken into the Panko until it coats the entire piece.

Repeat until all the chicken is coated.

Cook the chicken…

If using an air fryer: Line the bottom of your air fryer tray with a piece of parchment paper; add the coated chicken pieces and cook for 10 minutes at 400°F, pausing half way through to carefully flip each piece. They will be crispy and golden when finished. /li>
If baking in an oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Distribute coated chicken pieces evenly across the baking sheet and cook for 16 minutes, pausing half way through to carefully flip each piece. They will be crispy and golden when finished.

For the Salad

Fill a large bowl with the Little Leaf Farms greens.

Add the carrots, celery and crumbled blue cheese.

Top with the chicken croutons, a gentle drizzle of hot sauce and Ken’s Ranch Dressing.

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