Serves: 1



2-3 chicken tenders

1.5 cups salad greens (your choice)

1 TBSP Blue Cheese Crumbles

1 TBSP Flour (your choice - I like chickpea flour for extra protein)

1 TBSP Onion Powder

1 TBSP Garlic Powder

5 Black Olives

5 Cherry Tomatoes

2 button mushrooms

1 scallion

1 TBSP Olive Oil

Black Pepper

Hot Sauce (your choice - I like Pete’s Red Hot)


Directions for the chicken:


  1. On a plate, mix flour with onion powder, garlic powder and black pepper.

  2. In a small frying pan, heat the olive oil

  3. While the olive oil is heating, dredge the chicken tenders in the flour so they are coated on all sides.

  4. When the olive oil is hot, place the dredged chicken tenders in the olive oil

  5. Cook 8-12 minutes, turning halfway through, until chicken is cooked and has a crisp crust

  6. In a small bowl, put Hot Sauce. When the chicken is done cooking, toss it in the Hot Sauce. Next, place a colander over another bowl and place the chicken tenders in the colander to drain.


Make the salad:

  1. Layer the greens on the dish

  2. Slice the black olives and cherry tomatoes in half. Place them on the greens

  3. Slice the mushrooms and add them to the salad.

  4. Sprinkle the blue cheese crumbles on top of the salad

  5. When the chicken is cool, slice it into bite sized pieces. Place on top of the salad.

  6. Feel free to add salad dressing if you so desire. Enjoy!

Spicy Buffalo Chicken Salad