Buffalo chicken salad 2 cups rice cereal Salt and pepper 4 large eggs 8 chicken tenders 1/4 olive

oil 1/4 mayonnaise 2 tbs ketchup 1 1/2 apple cider vinegar 2 tbs hot sauce Lettuce 4 stalks celery Preheat oven to 425f. In a med bowl combine the cereal crumbs, 1 1/2 tsp salt, 1/2 tsp pepper. In a shallow bowl beat the eggs then coat again with the crumbs place on a large plate. Repeat with the remaining chicken tenders. In a large skillet heat the olive oil over medium high heat until shimmering. Add the chicken tenders and cook in batches turn once until golden about 4 minutes total. Transfer to a baking sheet. Repeat with remaining chicken then bake until cooked. Through. About 8 mins. Let cool slightly and slice on a diagonal into 1/2 inch strips. Meanwhile in a small bowl combine the mayonnaise ketchup vinegar and hot sauce season with salt and pepper. In a larger bowl toss together the lettuce celery and about three quarters of the dressing. Top with chicken and drizzle over remaining dressing.