Buffalo Chicken Bleu Cheese Salad Recipe

Make Cool Ranch Dressing

In a bowl, whisk together mayonnaise (1/2 cup), sour cream (1/4 cup), and buttermilk (1/4 cup) until smooth. Stir in dried dill, dried parsley, dried chives, garlic powder, onion powder, salt, black pepper, and lemon juice. Taste and adjust seasoning. Chill in refrigerator while preparing other components to allow flavors to meld.

Wash and spin or pat dry the romaine and iceberg. Roughly chop romaine into bite-sized pieces (about 3 cups) and core and chop iceberg (about 2 cups). Place mixed lettuces in a large chilled bowl. Dice the tomato, peel/seed and dice 1/2 cucumber, and thinly slice 1/4 red onion. Add tomato, cucumber, and red onion to a small prep bowl and set aside for topping.

Prepare Coating

In a shallow dish whisk the egg with milk. In another shallow dish combine flour (3 tbs), cornstarch (1 tbs), garlic powder (1 tsp), onion powder (1 tsp), paprika (1 tsp), salt (1 tsp) and black pepper (1/2 tsp).

Coat Chicken

Pat chicken tenders dry. Dip each piece first into the egg wash, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Set coated tenders on a tray while heating oil.

Shallow Fry

In a large skillet heat about 3/4 cup vegetable oil over medium-high until shimmering and a small pinch of coating sizzles on contact (about 350°F if using a thermometer). Working in a single layer (do not crowd), fry tenders 2–3 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack or paper towel-lined plate to drain briefly.

Make Buffalo Sauce

In a small saucepan over low heat, melt 2 tablespoons butter. Add 1/3 cup hot sauce, 1 teaspoon honey (optional) and 1/2 teaspoon white vinegar. Whisk until combined and just warmed through (do not boil). Remove from heat.

Toss Chicken in Sauce

Place fried tenders in a large bowl. Pour the warm buffalo sauce over the tenders and gently toss to coat each piece evenly. Taste one piece and add a pinch more salt if needed. Keep warm until plating.

Toss the mixed lettuces lightly with enough cool ranch dressing to coat (start with 2–3 tablespoons, add more to taste). Mound dressed lettuce on plates or a large serving platter.

Slice or leave the buffalo-coated tenders whole and arrange on top of the greens.

Scatter diced tomato, cucumber, and thinly sliced red onion over the salad. Sprinkle 1/2 cup crumbled bleu cheese over the top and garnish with extra crumbled bleu cheese and chopped chives or parsley if using. Finish with a light grind of black pepper.

Serve immediately while chicken is warm. Offer extra cool ranch dressing and additional buffalo sauce on the side for guests who want more.