Pretzel Crusted Buffalo Chicken Salad

Buffalo Chicken Salad

Whenever we go out to eat, I am always drawn to buffalo flavored items.  Love it all, but it never seems to be healthy!

One day I discovered Pretzel Crisps in buffalo flavor and I became addicted.  I saw someone making pretzel chicken on TV and I thought: “Why don’t I crush these up to bread chicken?”.  Voila! Buffalo chicken salad.

(Side note: buy your Pretzel Crisps at Target.  For some reason they get MUCH larger bags for the same price!)

This is a perfect light, but filling dinner or lunch.  Also, I can just eat these tenders without the salad.  If you make them into bite sized pieces, they are perfect party food!

Buffalo collage

Here’s what you will need:

  • Sweet Baby Rays Buffalo Wing marinade
  • Boneless chicken tenders, about 1 pound
  • Pretzel Crisps: Buffalo Wing style- crush them
  • Bolthouse Farms yogurt dressing: chunky blue cheese (Saves SO many calories!)
  • Light Blue cheese crumbles
  • Panko or plain breadcrumbs
  • Flour
  • Egg Beaters (or regular eggs)
  • Franks Hot Sauce
  • Canola oil
  • Salad fixins: romaine, shredded carrots, cabbage, cucumbers and celery

1.  Marinade chicken overnight in buffalo wing marinade.  I usually just throw them in frozen.

2.  Take chicken out of marinade and pat it dry.

3.  Get 3 bowls (I use pie pans) out and get ready to batter the chicken.

  • First: Flour (2 cups), seasoned with cayenne pepper if want more heat
  • Second: Egg beaters (about 1 cup), with a few dashes of Franks Hot sauce (4 regular eggs)
  • Third: 1.5 cups of panko & 2 cups crushed buffalo pretzels

4.  Heat a large pan over medium high heat.  Add 2-3 tablespoons of canola to pan fry the chicken.  Oil should lightly cover pan.

5.  Bread chicken.  Coat in flour, shake off.  Coat in egg and finally in pretzel crumbs.

6.  Add to pan and cook 3-4 minutes on each side.  I like to heat the oven to 300 to transfer tenders after cooking.

7.  Chop up salad fixings and toss in dressing and blue cheese.  Top with chicken.

  • If you are not a fan of hot chicken on your salad, cook earlier in the day and then add to your salad later.

Enjoy your salad!

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Turkey Mexican Lasagna {Great freezer meal!}

Mexican Lasagna

This is a great Mexican lasagna recipe that I’ve made a bit healthier by using ground turkey.  Feel free to use beef, or make it vegetarian with ground Boca!


  • 3/4 lb ground turkey
  • 1/2 cup chopped onion
  • 1 (15.5 oz) can of kidney beans (I have also used black beans), drained and rinsed
  • 1 (4 oz) can of green chiles
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16 oz) bottle of salsa (use up all of the cheap Chi-Chi’s salsa!)
  • 6 corn tortillas (I like Mission Extra Thin)
  • 1 cup light sour cream
  • 1 package of Mexican or Co-Jack shredded cheese (2 cups)
  • Garnish: olives, picked jalapenos, cilantro or tomatoes…whatever you like!

Let’s make some lasagna!

  1. Toast tortillas in the oven at 350 for 5-8 minutes.
  2. Meanwhile, brown turkey with onion. Drain. Add beans, chilies, chili powder, salt and pepper. Simmer over low heat for 5 minutes.
  3. Time to assemble! In a 9 x 13″ pan, add 1/4 cup salsa. Spread sour cream over tortilla and layer two over the salsa. Next comes 1/3 turkey mixture and top with 1/3 cheese. Repeat layers twice.
  4. Bake at 350 for 25-30 minutes.
  5. Top with desired garnishes.

This is a great freezer meal!  I also like to make this as a dish for new parents!

(This post may contain affiliate, referral links or have been paid. Please see the disclosure policy.)