Crunchy Buffalo Chicken Salads
User Reviews
5
6 reviews
Excellent
Crunchy Buffalo Chicken Salads
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
chicken
- 2 boneless, skinless chicken breasts, cut into chunks
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 egg white
- 2 tablespoons buffalo wing sauce
- 1 cup panko bread crumbs
- 1/3 cup breadcrumb fine, seasoned
- 1 tablespoon flour
- 1/2 teaspoon onion powder
salad
- 6 cups butter lettuce chopped
- 1 carrot sliced or chopped
- 1 snap peas cut in half, big handful
- 4 green onion sliced
- 4 Chives, sliced
- 4 lices Bacon crumbled, cooked
- 2 ounces gorgonzola cheese crumbled
dressing
- 6 tablespoons ranch dressing
- 1 tablespoon blue cheese dressing creamy
- 2 teaspoons buffalo wing sauce
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top, spraying it with nonstick spray.
- Sprinkle chicken with salt and pepper. In a bowl, whisk together 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 the wire rack. Give the chicken a spritz with nonstick spray or olive oil, then 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 in bowls or on plates. Season lightly with salt and pepper, then toss. Top with an equal amount of chives and green onions, then add chicken on top. Cover in gorgonzola and bacon, then drizzle with the dressing. Eat!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
