Buffalo Chicken Salad
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Ingredients
- 1 c. buffalo sauce
- 2 tbsp. honey
- Juice of 1 lime
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)
- 1 tbsp. extra-virgin olive oil
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/2 c. buttermilk
- 2 cloves garlic, minced
- 1/4 c. freshly chopped parsley
- 2 tbsp. freshly chopped dill
- 2 tbsp. freshly chopped chives
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. onion powder
- Pinch of cayenne pepper
- 4 c. chopped romaine
- 2 c. baby spinach
- 2 stalks celery, sliced
- 1 carrot, cut into matchsticks
- 1 Persian cucumber, cut into half moons
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1 c. halved cherry tomatoes
- 3/4 c. blue cheese crumbles
FOR THE CHICKEN
FOR THE DRESSING
FOR THE SALAD
Step 1
Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours.
Step 2
In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips.
Step 3
Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use.
Step 4
Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.