Ingredients
Scale
- 3 chicken breasts, cut into nuggets
- 2 eggs, beaten
- 280 g rice flakes (or panko breadcrumbs)
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 120 ml buffalo sauce
- 600 g green leaf lettuce or romaine, chopped
- 120 g cucumber, chopped
- 120 g tomatoes, chopped
- 1/2 avocado, sliced
- 120 g carrots, grated
- 60-90 g crumbled gorgonzola cheese (optional)
- Cilantro (optional, for garnish)
- Chili flakes (optional, for garnish)
Instructions
- Cut chicken breasts into nugget-sized pieces and pat dry.
- Prepare two bowls: Beat eggs in one bowl.
- Mix rice flakes (or panko), garlic powder, sea salt, and pepper in the second bowl.
- Dip each nugget first in the egg mixture and then in the rice flakes mixture, pressing lightly to coat.
- Place the coated nuggets in the air fryer and cook at 175°C (350°F) for 10-12 minutes, flipping halfway through.
- Transfer the crispy nuggets to a bowl and immediately mix with buffalo sauce.
- Return the coated nuggets to the air fryer for another 2 minutes at 185°C (370°F) to set the sauce and make them crispier.
- Combine chopped lettuce, cucumber, and tomatoes in a large bowl.
- Layer grated carrots, avocado, spicy buffalo chicken nuggets, and crumbled gorgonzola on top.
- Garnish the salad with cilantro and chili flakes, if desired.
Notes
For a lower-carb option, you can use ground almonds instead of rice flakes. Ensure the salad is assembled just before serving to maintain the crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg