Crunchy Buffalo Chicken Salad

It’s salad season again!  Spring and summer promise lots of great new salad recipes.  I just love a good salad!  They are just so refreshing and satisfying at the same time.  And, you can indulge and have seconds of salad without all of the typical guilt.

This salad caught my eye mostly because of the buffalo chicken, which is such a guilty pleasure of mine. The chicken delivered a great crunch, although the buffalo flavor could have been more pronounced.  The veggie combination was good.  Next time, I would add a cucumber and some peppers for a little more bite.  I would also double the chicken.  It was so good that it didn’t last as long as the rest of the salad.

Start with the chicken…

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  • Preheat your oven to 425°.
  • Cut 1 package of chicken breasts into bite-sized pieces.

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  • Crack an egg into a bowl.

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  • Add a few tablespoons of buffalo sauce.

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  • Whisk well.

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  • Pour 1 cup of panko breadcrumbs into another bowl.

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  • Add 1/3 cup whole wheat breadcrumbs.

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  • Sprinkle in 1 tablespoon of whole wheat flour.

  • Add 1/2 teaspoon of onion powder.

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  • Mix well to combine everything.

  • Season the chicken with some s&p.

  • Dip the pieces of chicken into the egg mixture.

  • Press the chicken pieces into the breadcrumb mixture, coating all sides.

  • Place the chicken on a baking sheet lined with tin foil.

  • Bake the chicken for 20 minutes.

While the chicken cooks, make the rest of the salad…

  • Crisp up a few slices of bacon in the microwave.
  • Chop 1 package of snap peas, a bunch of scallions, and 2 carrots.

  • Combine the vegetables with 1 package of chopped romaine lettuce in a large bowl.

Now you’re ready to serve…

  • Start with the salad.

  • Add some blue cheese crumbles and some of the bacon.

  • Top with the chicken.

  • Drizzle creamy blue cheese dressing on top.

Enjoy!

One Year Ago: Garlic Chicken Stir Fry with Soy Sesame Noodles

Crunchy Buffalo Chicken Salad

(serves 4)

 

INGREDIENTS:

  • 1 pound chicken cutlets, cut into bite-sized pieces
  • salt
  • black pepper
  • ¼ buffalo sauce
  • 1 egg
  • 1 cup panko breadcrumbs
  • ⅓ cup whole wheat bread crumbs
  • 1 tablespoon whole wheat flour
  • ½ teaspoon onion powder
  • 1 bag romaine lettuce
  • 1 package snap peas, chopped
  • 2 carrots, peeled and chopped
  • 4 scallions, chopped
  • 4 slices bacon, cooked and crumbled
  • 4 ounces blue cheese crumbles
  • blue cheese salad dressing

 

DIRECTIONS:

  • Preheat your oven to 425°.
  • Season the chicken with some salt and pepper.
  • Combine the egg and buffalo sauce in a small bowl and whisk well.
  • In another bowl, combine the panko, whole wheat bread crumbs, whole wheat flour, and onion powder.
  • Dip the pieces of chicken into the egg mixture.
  • Press the chicken pieces into the breadcrumb mixture, coating all sides.
  • Place the chicken on a baking sheet lined with tin foil.
  • Bake the chicken for 20 minutes.
  • While the chicken cooks, combine the vegetables.
  • To serve, start with the salad.
  • Add the blue cheese crumbles and bacon.
  • Top with the chicken.
  • Drizzle the dressing on top.

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