Buffalo Chicken Tender Salad

Little Leaf Farms

A go-to salad dressing, vegetable dip and occasional addition to a slice of pizza…is there anything ranch can’t do? Your friends at Little Leaf Farms and Ken’s have come together to prove that the answer to that question is: no! Check out this Buffalo Salad with Crispy Chicken Croutons that features Ken’s Steak House Ranch both as a salad dressing, in a traditional sense, and as a dredge for the “chicken croutons.”


Servings: 2


For the Salad
  • 4 oz Little Leaf Baby Crispy Green Leaf
  • 3 celery stalks, leaves removed and sliced thin on the bias
  • 2 large carrots, peeled and then peeled into ribbons
  • ¼ c crumbled blue cheese
  • hot sauce to taste
  • Ken’s Steak House Ranch Dressing
For the Crispy Chicken Tenders
  • 16 oz boneless, skinless chicken tenders cut into ¾ inch cubes
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ⅔ c seasoned Panko bread crumbs
  • ¼ c flour
  • ½ c Ken’s Steak House Ranch Dressing


For the Chicken Tenders
  • Grab three shallow bowls. Add the flour, salt and pepper to one, the panko to another, and pour the Ken’s Ranch Dressing in the third.
  • Starting with a few pieces at a time, coat the chicken cubes in flour, shaking off the excess. Using a fork or tongs, dip the floured pieces in the ranch and then place them in the bowl of Panko. Gently press the chicken into the Panko until it coats the entire piece.
  • Repeat until all the chicken is coated.
  • Bake the chicken…
    • If using an air fryer: Line the bottom of your air fryer tray with a piece of parchment paper; add the coated chicken pieces and cook for 10 minutes at 400°F, pausing half way through to carefully flip each piece. They will be crispy and golden when finished.
    • If baking in an oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Distribute coated chicken pieces evenly across the baking sheet and cook for 16 minutes, pausing half way through to carefully flip each piece. They will be crispy and golden when finished.
For the Salad
  • Fill a large bowl with the Little Leaf Farms greens.
  • Add the carrots, celery and crumbled blue cheese.
  • Top with the chicken croutons, a gentle drizzle of hot sauce and Ken’s Ranch Dressing.

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