Ingredients
- Buffalo Chicken Marinade:
- 1 tbsp Frank’s Red Hot Sauce
- 2 tbsp honey
- 1 tbsp ranch seasoning
- 1 chicken breast
- For the Salad:
- 1 cup salad mix
- 12 cherry tomatoes, halved
- 2 celery stalks, chopped
- 1/2 cucumber, chopped
- Chopped red onion
- Homemade Dressing:
- 1 tbsp Frank’s Red Hot Sauce
- 3 tbsp Greek yogurt
- 2 tbsp mayonnaise
- 1 tsp ranch seasoning
- 4–5 sprigs fresh parsley, chopped
Instructions
- Marinate the Chicken: In a bowl, mix 1 tbsp Frank’s sauce, 2 tbsp honey, and 1 tbsp ranch seasoning. Place chicken breast in a zip-lock bag and pour the marinade over it. Let it marinate for at least 15 minutes.
- Air-Fry the Chicken: Preheat air fryer to 375°F (190°C). Transfer marinated chicken to the basket and cook for 15 minutes, flipping halfway and basting with remaining marinade every 5 minutes. Ensure internal temp reaches 165°F (74°C).
- Assemble the Salad: In a large bowl, add salad mix, chopped cucumber, celery, cherry tomatoes, and red onion. Slice cooked chicken and place on top.
- Make the Dressing: Mix Greek yogurt, mayonnaise, Frank’s sauce, ranch seasoning, and chopped parsley in a small bowl until well combined.
- Serve: Drizzle dressing over salad and serve immediately.
Notes
- Adjust buffalo sauce and honey ratio to taste.
- Use rotisserie chicken for a quicker version.
- Swap Greek yogurt for sour cream in the dressing.
- Great served in a wrap or over rice for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air-Fried
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
