Buffalo Chicken Salad

There's nothing quite like some great spicy buffalo wings dipped in cool ranch dressing. Why not try it as a salad? If you know me, I turn all my favorite foods into salads. This was a hit! The chicken was tender and juicy with a delicious breaded skin. For the kids, I left off the hot sauce but they ended up wanting it anyways. Yep, totally my kids!

Buffalo Chicken Salad

• 4-6 chicken breasts, thawed
• 4 eggs
• 1/2 cup milk
• 1 cup flour
• 2 cups seasoned bread crumbs
• 1/2 cup canola oil
• 6 cups baby spinach
• 2 cups matchstick carrots
• 2 cups cherry tomatoes, halved
• 1/2 cup sliced green onion
• 2 ripe avocados, peeled, pitted and sliced 
• 2 Tbsp red hotsauce
• bottle of buttermilk ranch

Bring large pot of water to a boil. Boil chicken breasts until white in centers. Drain water and slice into strips. Set aside. 

Set up three soup plates. One containing flour, the second containing milk and eggs whisked together, and the third containing the remaining dry ingredients. Heat a skillet on medium high and add 1/2 cup of canola oil. Dip chicken strips in flour (coating all sides), then coat in egg mixture and then coat with crumb mixture (it may be easier to put crumb mixture in a Tupperware or zip lock bag and shake to coat well). Add to hot sizzling oil and fry on both sides until golden and crisp. Once fried, set aside and cover until all chicken has been fried. Place chicken on a platter and spoon hot sauce over coating evenly on all sides.

In a large bowl, toss together spinach, carrots, tomatoes and onions. Spoon salad onto plates. Arrange chicken and avocado slices on top. Drizzle ranch over. Enjoy!