crispy buffalo chicken salads with green goddess ranch 🥬🍅

Happy Sunday! I hope you’ve all had a fabulous week and stayed cool in this heat wave. I’m in Toronto briefly for my best friend’s birthday, which was this past weekend, and it’s one billion degrees!

On the (food) agenda for me: finally went to General Public on Friday, which surprised me in a great way (get the steak and the fries); Quetzal on Saturday, which was an excellent experience that I probably only need to have once; Danny’s Next Door for martinis and fabulous vibes (maybe my new go-to Toronto bar); Manita with the girls today (a classic) and Milou tomorrow (one of my faves). Then back to LA I go!

For today’s recipe, I’m sharing my new favourite summer salad that features all the best produce like gorgeous tomatoes, grilled corn, gem lettuce, avocado + lots of fresh herbs. It also has crispy chicken tossed in a divine honey buffalo sauce, and I used a shortcut here with these Nature Raised Farms chicken tenders — they’re gluten free, made with simple ingredients and take 15 minutes to cook in the air fryer, so I’m a big fan if you need a little dinner shortcut (and don’t we all?). We finish the salads with a creamy green goddess ranch dressing that ties everything together and adds the perfect herb-y brightness next to the sweet and salty chicken. It’s the ideal warm weather meal that’s high in protein, packed with flavour and takes 30 minutes to throw together. Hope you love it!!!

for the salad:

• ½ cup Greek yogurt

• 4 tbsp olive oil, divided

• ¼ cup fresh dill

• 2 tbsp fresh chives

• 1 clove garlic

• 2 tsp ranch seasoning (optional but great!)

• ¼ tsp sea salt, plus more for the corn

• 2 large ears of corn

• 1 cup cherry tomatoes

• 1 ripe avocado, sliced

• gem lettuce

• fresh herb for finishing, if desired

for the chicken:

• 6 chicken strips (I used these ones as a shortcut!) or 1 batch of my crispy chicken cutlets

• ⅓ cup buffalo sauce (Frank’s works best!)

• 2 tbsp butter

• 2 tbsp honey

Start by making your green goddess dressing: add Greek yogurt, 2 tbsp olive oil, dill, chives, garlic, ranch seasoning and sea salt to a blender (or an immersion blender cup). Blend until smooth and creamy, adding a little more salt as needed. Set aside.

Heat remaining 2 tbsp olive oil in a large cast iron or grill pan over medium-high heat. Once hot, add your ears of corn and let cook on one side for 3-4 minutes until lightly charred. Turn the corn slightly and cook for another 3-4 minutes, then continue repeating this process until corn is grilled on all sides. Let cool a bit, then sprinkle with salt and carefully cut the kernels off the cob while holding the cobs upright on a cutting board. Set aside.

To a small saucepan, add your buffalo sauce, butter and honey over medium heat. Let cook for 2-3 minutes, whisking frequently, until everything is well combined. Set aside to cool.

Air fry your chicken fingers according to the package direction until crispy and golden (or fry your chicken cutlets if making from scratch!). Chop up chicken into bite-sized pieces and place in a medium bowl, then pour as much honey buffalo sauce overtop as desired and toss to thoroughly coat.

To assemble, add gem lettuce to a large bowl and toss with as much green goddess dressing as desired. Top with grilled corn, fresh cherry tomatoes, sliced avocado and the honey buffalo chicken pieces. Finish with fresh herbs if desired.

Serves 4