I love hot sauce and anything related to spicy buffalo wings. My mother-in-law makes a pretty fabulous buffalo chicken dip. I would eat it with a spoon and lick the bowl if no one was watching. 

The thing about hot sauce is you don’t need to use a ton to get all the flavor. In fact, it’s pretty in high sodium so it’s always best to use just a serving. My buffalo chicken strip salad has all the same great tastes you get from buffalo wings without all the nonsense that comes with it, you know, the awful stomach ache you get an hour later from eating fried food. It’s a perfect treat for Sunday football games when it’s just Mr. Fitness and I… and the leftovers make for a great lunch during the week too. 

Buffalo Chicken Strip Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. of chicken tenders
  • 3 small (or 2 large) slices of whole wheat bread, toasted and crumbled in the food processor
  • 2 large eggs
  • 1 tbsp of fat-free milk (or unsweetened almond milk)
  • ¼ cup of your favorite hot sauce
  • 2 romaine hearts, chopped and shredded
  • 2 celery stalks, diced
  • 2 cups of coleslaw mix
  • 1 cup of reduced fat bleu cheese crumbles
  • your favorite creamy salad dressing (watch the ingredients! look for something without chemicals and preservatives)
  1. Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray.
  2. Whisk together the eggs and milk in a medium bowl. Spread the breadcrumbs on a plate.
  3. Dip the tenders one by one in the egg mixture and slightly drain so it isn't pouring off. Dip into the bread crumb mixture to lightly coat each side. Lay breaded chicken on the baking sheet. Repeat with remaining tenders.
  4. Bake chicken in the oven for 30 minutes or until chicken is white in the center.
  5. Meanwhile, pour the hot sauce on a plate to create a thin layer and set aside.
  6. Once the chicken is cooked, allow to cool for about 3-5 minutes. Using tongs, dip each side in the thin layer of hot sauce. It should NOT be drenched or evenly coated.
  7. Toss the romaine, celery, coleslaw and bleu cheese in a salad bowl and top with chicken tenders.
  8. If serving the salad throughout the week in individual servings, do not coat the chicken with hot sauce until serving.
  9. Enjoy!