Course Type: Salads,
Buffalo Chicken Salad
Salads don’t need to be boring and this is no exception. Prepared with buffalo chicken and crowned with a creamy blue cheese dressing, this amazing salad is loaded with flavors and textures.
This recipe contains:
Long English Cucumber
Mixed Bell Peppers
½ cup cornstarch
2 cups chicken breast cut into medium - sized cubes
2 pieces egg
2 cups breadcrumbs
vegetable oil for frying
1¼ cup hot sauce for the sauce
¾ cup butter melted, for the sauce
2 tablespoons white vinegar for the sauce
1 teaspoon Worcestershire sauce for the sauce
1 teaspoon paprika for the sauce
½ teaspoon garlic powder for the sauce
salt for the dressing
¾ cup mayonnaise for the dressing
¼ cup sour cream for the dressing
1 teaspoon Worcestershire sauce for the dressing
2 tablespoons lime juice for the dressing
1 tablespoon white vinegar for the dressing
2 tablespoons chives finely chopped, for the dressing
½ cup blue cheese crumbled, for the dressing
1½ cups lettuce cut into small chunks
1 cup red cabbage thinly sliced
¾ cup NatureSweet®️ Mixed Bell Peppers cut into medium-sized cubes
¾ cup NatureSweet®️ Long English Cucumber cut into half-moons
¾ cup Cherubs® whole
½ cup avocado cut into half-moons
¼ cup parsley chopped
In a bowl, mix salt, pepper, and cornstarch.
Cover chicken cubes in cornstarch mixture. Dip in egg and coat with breadcrumbs.
In a pot over medium-high heat, fry chicken in plenty of oil until crunchy on the outside and cooked through on the inside. Set aside on a parchment paper-lined rack to remove excess oil.
In a pot over medium heat, add hot sauce, butter, vinegar, and spices. Using a whisk, mix the ingredients thoroughly. Lower heat and cook for 5 minutes. Let cool.
In a bowl, add all the ingredients for the dressing, mix thoroughly, and set aside.
Coat chicken cubes with buffalo sauce.
In a large bowl, place lettuce, red cabbage, NatureSweet®️ Mixed bell peppers, NatureSweet®️ Long English Cucumber, and Cherubs®. Mix and spread chicken throughout the bowl. Top with avocado slices, chopped parsley, and blue cheese dressing.