Buffalo Chicken Tender Salad with Avocado Ranch Dressing

This chicken was so good! I love to get buffalo style chicken tenders when we go out, especially on top of a salad. The best of both worlds. The best thing about this chicken is that it isn't fried, it's baked! I can't wait to have this again. For the kids, I omitted the buffalo sauce, and it was a hit!

Buffalo Chicken Tender Salad with Avocado Ranch Dressing
from Annie's Eats

Ingredients:
for the chicken:
1 1/2-2 cups panko breadcrumbs
2 Tablespoons olive oil
1/2 cup all purpose flour
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 large eggs
1 Tablespoon water
1 Tablespoon Dijon mustard
1/4 teaspoon dried thyme
cooking spray
1 pound boneless, skinless chicken breasts, cut into strips
1/2-3/4 cup buffalo wing sauce

for the dressing:
1/2 avacado, roughly chopped
1/2 cup mayonnaise
1/3 cup sour cream (or greek yogurt)
2 teaspoons olive oil
2 teaspoons lemon juice
1 small bunch of chives, coarsely chopped
2 Tablespoons fresh parsley
1 clove garlic, minced
1/4 cup (or more) buttermilk
kosher salt and freshly ground black pepper, to taste

Directions:

Preheat oven to 475° F. 

Heat oil and panko crumbs in a skillet. Toast over medium heat until golden, stirring often so they don't burn, about 5-10 minutes. Spread breadcrumbs in a shallow dish and allow to cool. In another shallow dish, combine flour, garlic powder, and salt. In a third shallow dish, whisk together eggs, water, mustard, and thyme until blended. 

Prepare a rimmed baking sheet with tin foil and place a wire rack (or two) on top. Spray the rack with nonstick spray. 

Lightly season the chicken strips with salt and pepper. Dredge chicken piece in the flour to coat completely, and shake off excess. Then dip into the egg mixture, and then into the panko mixture. Gently press the panko crumbs to make sure they stick. Place the chicken pieces on the prepared baking sheet. Repeat with all chicken pieces. Spray the tops of the chicken pieces lightly with cooking spray. 

Bake chicken about 8-10 minutes, until chicken is cooked through and no longer pink in the middle. 

Place the buffalo sauce in a bowl, and using tongs, dip each chicken piece into the buffalo sauce, coating completely. Set aside for a couple of minutes so the sauce will soak in.

To make the dressing:

Combine all of the ingredients in a blender or food processor, starting with 1/4 cup of buttermilk. Blend for about 10 seconds, check the consistency and taste and add in more buttermilk if you desire. Season with salt and pepper. Store in an airtight container in the fridge.

To serve prepare plate with salad, top with chicken strips and other toppings such as hard boiled eggs, crumbled cheese, shredded cheese, bacon, tomatoes, cucumbers, etc. Drizzle dressing over and serve.