Saturday, June 8, 2013

Buffalo Chicken & Blue Cheese Salad

I'm may be addicted to this salad, I ate it for lunch and dinner a few days in a row the first time I made it, and have been craving it ever since.  It may make a return to our house this weekend.  The nice thing about this salad is that once you've prepared the chicken, you can throw it together really quickly.  This salad could be enjoyed as either a dinner main, or a lighter lunch, or even wrapped up! And both the salad, and the dressing are adaptable to personal preferences.


Personally, I love a salad with a lot of vegetables in it, and I'm also a blue cheese fan.  My husband however, although not picky about the greens and amount of vegetable, dislikes blue cheese immensely, and would prefer as much chicken, bacon, and cheddar cheese as a bowl could possibly hold.  He also really digs Frank's Red Hot.  He puts that shit on everything.  Real Deal.

Buffalo Chicken & Blue Cheese Salad
Recipe adapted from: How Sweet Eats

2 boneless, skinless chicken breasts, cut into chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs

2 Tablespoons buffalo wing sauce (I used Frank's Red Hot)
1 cup panko bread crumbs
1/3 cup breadcrumbs
1 Tablespoon flour
1/2 teaspoon onion powder

Approx 6 cups of lettuce (I used a prewashed mixed greens, but you could use romaine, or green leaf, or butter, whatever your preference!)

2 carrots sliced into sticks, or chopped
about half a cucumber, sliced into sticks
2 stalks of celery, sliced
1 tomato, chopped
a handful of sugar snap peas, chopped

4 green onions, sliced or cut with kitchen scissors
4 (or more) slices of cooked bacon, crumbled
crumbled or shredded cheese of your preference (blue, cheddar, Gorgonzola, etc)

1/2 cup ranch dressing (or if your a blue cheese super fan, go with blue, or a mix of both!)
3 Tablespoons buffalo wing sauce (more or less according to your spice preference)

Preheat oven to 425 F. Line a baking sheet with aluminum foil and spray with nonstick spray.
Sprinkle chicken with salt and pepper. Make yourself a dredging station: in one bowl have your whisked egg whites and buffalo wing sauce. In another bowl, stir together panko, breadcrumbs, onion powder and flour.

Dip each piece of chicken into the egg white mixture, then into the breadcrumbs, pressing gently to adhere. Place on prepared pan, spaced out a bit so they get crispy-crunchy, and bake for 20-25 minutes.

To make the dressing, whisk together the ranch, blue cheese and buffalo wing sauce.

To assemble the salads, combine lettuce, carrots and snap peas and whatever veg you wish in bowls or on plates. Season lightly with salt and pepper, then toss.

Top your salad with the baked buffalo chicken and bacon,  then add your favourite cheese, and finally drizzle with your spicy buffalo ranch(or blue) dressing! 


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