Buffalo Chicken Salad

Serves: 4

Corn-flake baked chicken substitutes for fried, and a low-fat dressing for the traditional Ranch.


  • 2 tablespoons hot sauce (preferably Frank’s)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dark brown sugar
  • 1/4 teaspoon salt
  • 1 pound chicken tenders
  • ½ cup white panko
  • ½ cup whole wheat panko
  • 1 teaspoon vegetable oil
  • 1 ounce crumbled blue cheese (about 1/4 cup) (Maytag) *She wants to crumble this on camera
  • 1/4 cup plain non-fat yogurt
  • 2 tablespoons non-fat or low-fat buttermilk
  • 1/4 teaspoon black pepper.
  • 1 head romaine lettuce, chopped
  • 6 celery stalks, thinly sliced


  1. Preheat the oven to 400°. Whisk together the hot sauce, vinegar, sugar, and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.
  2. Put the crushed Panco and oil in a shallow dish and toss to combine. Dredge each chicken tender in the corn flakes, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.
  3. While the chicken is baking, stir together the cheese, yogurt, buttermilk, and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.