INGREDIENTS

For the Chicken:

  • 1 lb boneless skinless chicken breast
  • 2 eggs
  • 1/4 cup almond milk
  • 1/4 Tigertail Buffalo Beer sauce
  • 2 cups panko breadcrumbs

For the Salad

  • 3 cups lettuce chopped or torn
  • 1/3 cup grape tomatoes sliced in half
  • 1/4 cup celery cut into bite-size pieces
  • 1/4 cup shredded carrots
  • 1 avocado, sliced
  • 2 T corn, frozen or canned, served at room temperature
  • 2 T beans (your choice – pinto or black)
  • 2 T cheddar cheese, shredded
  • 1/4 cup tortilla strips (the miniature ones are great with this salad)
  • 1 cup Tigertail Buffalo Ranch Wing Sauce
  • Radishes, for garnishing

INSTRUCTIONS:

  1. Preheat Oven to 400 degrees.
  2. Add eggs, milk, and buffalo sauce into a mixing bowl and whisk until well combined. Add the chicken cutlets to the mixing bowl and press down until completely submerged and coated.
  3. Add the panko breadcrumbs to a food processor and pulse until fine, two or three times. Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and stir until the oil is well incorporated. Spread the breadcrumbs into a single layer on the baking sheet and bake at 400 degrees for 10-12 minutes until golden brown. Transfer the toasted breadcrumbs to a shallow bowl, then add in the seasoning and spices. Stir until the seasonings and breadcrumbs are well combined.
  4. Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
  5. Remove the chicken cutlets, one at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick. Transfer the coated chicken to the wire rack. Bake the chicken nuggets at 400 degrees for 15-18 minutes or until golden brown and a meat thermometer reads 165 degrees. Remove from the oven and let rest before slicing.
  6. Once the chicken is done, assemble your salads. Start with a base of lettuce and then add the sliced chicken, celery, cucumber, carrots, radish, tomato, avocado, and pepper jack cheese. Drizzle Tigertail Buffalo Ranch on top and serve!