crispy buffalo chicken salad.
December 16, 2013 § Leave a comment
This buffalo chicken salad is going to become part of my regular rotation.
The baked buffalo chicken breasts are simple and delicious, and if you’re not in a salad mood, you could serve them whole as a main dish with potatoes or a vegetable. But I suggest trying the salad first. Super satisfying!
Recipe slightly modified from How Sweet Eats
What you need for the chicken:
- 2 boneless, skinless chicken breasts, cut into small pieces
- ¼ tsp salt
- ¼ tsp pepper
- 2 eggs
- 2 tablespoons mild buffalo wing sauce
- 1 C panko bread crumbs
- 1/3 C seasoned fine bread crumbs (I used Progresso Italian Style)
- 1 tablespoon flour
- ½ tsp onion powder
What you need for the salad:
- 6-8 cups of butter lettuce, chopped
- 1 carrot, thinly sliced
- 4 green onions, thinly sliced
- 4 chives, sliced
- 4 slices of cooked bacon, crumbled
- 2 ounces crumbled Gorgonzola cheese
What you need for the dressing:
- 6 tablespoons ranch dressing (I used low-fat)
- 1 tablespoon creamy blue cheese dressing
- 2 teaspoons mild buffalo wing sauce
What to do:
Preheat your oven to 425 degrees. Line a baking sheet with aluminum foil and spritz with nonstick cooking spray.
Cut your chicken breasts into small pieces. Trim the fat, if you prefer. Season the chicken with salt and pepper.
Get two bowls ready! In one bowl, whisk together the eggs and buffalo wing sauce. In a second bowl, mix together the panko bread crumbs, fine bread crumbs, onion powder, and flour. Dredge each piece of chicken first into the egg mixture, then into the breadcrumb mixture—use a fork to lightly press the crumbs against the chicken.
Place the pieces of chicken on the foil-lined pan. Spritz with nonstick spray. Bake for 25 minutes.
Chicken ready to go into the oven:
Let’s zoom in here, folks.
While chicken is baking, prepare your dressing! Simple: Just whisk your ranch dressing, blue cheese dressing, and buffalo wing sauce together.
Once chicken is ready, you can assemble your salads.
Place several handfuls of lettuce in each bowl. Add your carrots, chives, and green onions. Place 4-5 pieces of chicken on top. Add some crumbled Gorgonzola cheese and bacon pieces, then drizzle with dressing, to your liking. EAT UP PEOPLE!
*This recipe yielded two large salads, enough to feed two very hungry people.