For the Crispy Buffalo Chicken

• 1 1/2 lbs chicken tenders
• 1/3 cup + 2 tablespoons all-purpose flour (gluten-free if needed)
• 2 large eggs
• 2 cups crushed corn flakes (we used Nature’s Path Gluten-Free pear-sweetened corn flakes)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup buffalo sauce (we like Primal Kitchen or Frank Red Hot)

For the Dressing

• 1 medium avocado
• 1/2 cup plain Greek yogurt, coconut cream or sour cream
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 clove garlic
• 2 teaspoons chopped chives (or 1/2 teaspoon dried)
• 1 teaspoon dried dill
• 1 tablespoon chopped parsley
• 1/3 cup milk or almond milk (plus more if needed)

For the Salad

• 2 heads Romaine lettuce (shredded)
• 1 cup shredded cabbage or coleslaw mix
• 3 celery ribs (sliced and chopped)
• 1/2 cup shredded carrots
• 1/2 thinly sliced red onion
• 2 avocados (sliced)
• 3 thinly sliced green onions
• 1 tablespoon chopped chives
• 4 ounces blue cheese crumbles or shredded cheddar cheese (optional)