April 12, 2024
Crispy Buffalo Chicken Salad (Vegan)
This Crispy Buffalo Chicken Salad is tossed with fresh lettuce, crisp veggies, homemade buffalo chicken soy curls, and a creamy dill ranch dressing! The perfect summer salad!
Table of Contents
ingredients and substitutions step-by-step instructions jump to recipe video tips and faqsCrispy Buffalo Chicken Salad
Discover the ultimate plant-based twist on a classic Buffalo Chicken Salad! Crispy soy curls, fresh veggies, and creamy dill ranch dressing unite for a mouthwatering summer delight.
Ingredients for Crispy Buffalo Chicken Salad:
for a full and detailed list of ingredients, please see the recipe card at the bottom of this post
For the Crispy Soy Curls:
- Dried soy curls: These are the main protein source in the recipe. They can be substituted with other vegan meat alternatives such as seitan, tempeh, or tofu. Alternatively, you could use store-bought vegan chick’n pieces, cooked according to the package directions.
- Vegetable broth: Provides flavor and helps rehydrate the soy curls. You can substitute with water or any other type of broth you prefer.
- Buffalo sauce: Adds a tangy and spicy flavor. Look for vegan-friendly buffalo sauce options at your local grocery store. You can also make your own by combining hot sauce with melted vegan butter or oil.
For the Dill Ranch Dressing:
- Non-dairy milk: I like to use soy or oat milk, but fell free to use any varietal of non-dairy milk you prefer. Just make sure it’s unflavored and unsweetened. The last thing you want is vanilla flavored ranch dressing 😂
- Dried dill weed: Adds a fresh and herby flavor. You can use fresh dill if available, but adjust the quantity as dried herbs are more concentrated.
How to Make Crispy Buffalo Chicken Salad
This crispy buffalo chicken salad comes together easily, and I love that you can essentially prepare each of the different components of the salad separately and just thrown everything together when you’re ready! Here’s how to make it:
1. Prepare the Soy Curls:
Rehydrate the dried soy curls in vegetable broth or water for 10-15 minutes until plump. In a bowl, combine buffalo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Drain the rehydrated soy curls and squeeze out excess moisture. Toss them in the spice mixture until evenly coated.
2. Fry the Soy Curls:
Next, heat vegetable oil in a deep skillet or pot over medium heat. Place all-purpose flour in a shallow dish. Dredge the seasoned soy curls in the flour, shaking off any excess. Fry the soy curls in batches until crispy and golden brown, approximately 3-4 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
3. Dill Ranch:
Meanwhile, in a bowl, whisk together vegan mayonnaise, non-dairy milk, apple cider vinegar, dried dill weed, garlic powder, salt, and black pepper. Adjust seasonings to taste and refrigerate until ready to use.
4. Prepare the Crispy Buffalo Chicken Salad:
In a large bowl, combine chopped romaine, diced cucumber, grated carrots, thinly sliced red onion, and halved cherry tomatoes. In a separate bowl, toss the crispy fried soy curls in the buffalo sauce until coated. Pour 3/4 of the prepared dill ranch dressing over the salad and toss until everything is evenly coated.
5. Serve and Enjoy!
Divide the Vegan Buffalo Chicken Salad into individual serving bowls. Drizzle on the remaining dressing, And enjoy!
Tips and FAQs
- Rehydrating Soy Curls: Ensure that you fully rehydrate the dried soy curls in vegetable broth or water for the best texture and flavor.
- Flavor Infusion: Don’t skip marinating the soy curls in the buffalo sauce and spice mixture before frying. This step allows the flavors to penetrate the soy curls, enhancing their taste.
- Frying Technique: When frying the soy curls, maintain a consistent oil temperature and avoid overcrowding the pan. Fry them in batches to ensure even cooking and crispiness.
- Draining Excess Oil: After frying, transfer the crispy soy curls to a plate lined with paper towels to absorb excess oil and maintain their crispiness.
- Dill Ranch Dressing: Adjust the consistency of the dressing by adding more or less non-dairy milk according to your preference. You can also customize the flavor by adjusting the amount of garlic powder, dill weed, and other seasonings.
Can I Air Fry the Soy Curls Instead of Frying Them?
Yes, you can air fry the soy curls for a healthier alternative. Preheat your air fryer to 375°F (190°C). Lightly spray or brush the soy curls with oil to help them crisp up. Air fry for about 10-12 minutes, shaking the basket halfway through to ensure even cooking.
Can I Bake the Soy Curls?
Absolutely! Preheat your oven to 400°F (200°C). Place the seasoned soy curls on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 20-25 minutes, flipping them halfway through, until they are golden and crispy.
How Should I Store Crispy Buffalo Chicken Salad Leftovers?
Store any leftover crispy soy curls separately from the salad components and dressing. Place them in an airtight container and refrigerate for up to 3-4 days. Store the dressing separately in a sealed container in the refrigerator for up to a week. Assemble the salad just before serving to maintain its freshness and crunch.
Can I Make the Crispy Buffalo Chicken Salad Ahead of Time?
While it’s best to assemble the salad just before serving to prevent it from becoming soggy, you can prepare the components in advance. Chop the veggies, fry or air fry the soy curls, and make the dressing ahead of time. Store them separately and assemble the salad when you’re ready to enjoy it.
More Salad Recipes to Try
Say Hello to Your New Favorite Salad
I hope you love my crispy buffalo chicken salad as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Crispy Buffalo Chicken Salad (Vegan)
Ingredients
For the Crispy Soy Curls:
- 2 cups dried soy curls
- 1 cup vegetable broth
- 2 tablespoons buffalo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup all-purpose flour
- 1 cup vegetable oil for frying
For the Dill Ranch Dressing:
- ¼ cup vegan mayonnaise
- 2 tablespoons unflavored and unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- ½ tsp dried dill weed
- ¼ tsp garlic powder
- ¼ tsp Kosher Salt
- ¼ Fresh cracked black pepper
For the Salad:
- 4 cups chopped romaine
- 1 cucumber, peeled and diced
- 2 carrots, grated or peeled into ribbons
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup buffalo sauce
Instructions
- For the crispy fried soy curls, soak the dried soy curls in vegetable broth or water for about 10-15 minutes until they are rehydrated. In another bowl, mix buffalo sauce, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Drain the rehydrated soy curls and squeeze out excess moisture. Toss them in the spice mixture until well coated. Sprinkle in the flour and toss once more until thoroughly coated.
- Heat vegetable oil in a deep skillet or pot over medium heat.
- Meanwhile, place the flour in a shallow dish. Dredge the seasoned soy curls in the flour, shaking off any excess.
- Fry the soy curls in batches until crispy and golden brown, about 3-4 minutes per batch. Transfer to a plate lined with paper towels to drain excess oil.
- For the dressing, combine all its ingredients in a bowl and whisk well to combine. Taste and adjust seasonings. Set aside in the refrigerator.
- Place all the salad ingredients besides the ½ cup buffalo sauce in a large bowl. In a separate bowl, toss the crispy fried soy curls in the buffalo sauce until coated. Add them to the salad, then add 3/4 of the dressing and toss until everything is evenly coated.
- Divide the Vegan Buffalo Chicken Salad into individual serving bowls and drizzle each salad with the remaining dressing. Serve immediately and enjoy!
