Cooked - Buffalo "Chicken" Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Buffalo "Chicken" Salad

3.0

4 cups chopped green-leaf lettuce

1 cup shredded carrots

1 large avocado, pit and skin removed, cubed

¼ cup sliced red onion

1 cup diced cucumber

1 pint halved cherry tomatoes

1 batch ValleyGirl Ranch Dressing (page 234)

2 tbsp buffalo sauce

2 tbsp chives

1 block extra-firm tofu, pressed and cubed

2 tbsp potato starch or cornstarch

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1 tsp salt

¼ cup buffalo sauce (your favorite kind!)

Make the buffalo chicken tofu. Preheat the oven or air fryer to 425°F (220°C). If using the oven, line a baking sheet with parchment paper.
To a bowl, add the tofu cubes, potato starch, olive oil, garlic powder, smoked paprika, and salt. Mix until evenly coated, then place the coated cubes onto the lined baking sheet or into the air fryer.
Bake for 25 minutes or air-fry for 15 minutes until crispy. Remove from the oven or air fryer.
In a bowl, mix the crispy tofu with ¼ cup of buffalo sauce, ensuring it's coated evenly. Set aside.
Prepare the salad. To a large salad bowl, add the lettuce, carrots, avocado cubes, red onion slices, diced cucumber, and cherry tomato halves.
Mix 1 batch ValleyGirl Ranch Dressing with 2 tablespoons of buffalo sauce to make a creamy buffalo ranch. Toss the salad with the dressing.
Lastly, top the salad with the buffalo chicken tofu. Garnish with chives, and enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 36 weeks ago

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