The buffalo chicken in this recipe is baked, which cuts the guilt down even further. It's breaded in a toasted panko breadcrumb coating, and baked on a wire rack, which ensures that the chicken will stay crispy, rather than soggy. The creamy avocado ranch dressing is a perfect accompaniment to the salad, although if you wanted, you could certainly serve it with a regular ranch or blue cheese dressing. I will most definitely be making this regularly. Ron has already requested a repeat of this meal, and I will be fulfilling that request soon.
Buffalo Chicken Salad
Serves 2-4 (Depending on how hungry you are!)
Ingredients:
1 recipe buffalo chicken (recipe follows)
Avocado ranch dressing (recipe follows)
Lettuce
Cherry or grape tomatoes
Blue, feta or cheddar cheese
Crumbled bacon(optional)
Scallions or red onions (optional)
Celery (optional)
Directions:
1. Assemble individual salads. Place buffalo chicken on top. Drizzle dressing over salad.
Buffalo Chicken
Ingredients:
2 cups panko breadcrumbs
2 Tbsp canola oil
1/2 cup all-purpose flour
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper (optional)
3 large egg whites
1 Tbsp water
1 Tbsp Dijon or whole grain mustard
1 tsp minced fresh thyme or 1/4 tsp dried thyme
Cooking spray
1 lb chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips
1 cup buffalo wing sauce (I used Frank's Red Hot Original)
3 Tbsp salted butter
Directions:
1. Preheat oven to 475 degrees. Line a baking sheet with tinfoil, and place a wire rack on the sheet. Spray with nonstick cooking spray.
2. Place a large skillet over medium-high heat, and add canola oil and breadcrumbs. Toss together and stir until the breadcrumbs are golden brown, about 8-10 minutes. Place in a shallow dish or pie plate when toasted.
3. In a second dish or pie plate, stir together the flour, garlic, salt and cayenne pepper, if using. In a medium bowl, whisk together the egg whites, water, mustard and thyme.
4. To prepare chicken, dredge each piece in the flour mixture, then the egg whites, then the breadcrumbs. Place on the prepared wire rack on the baking sheet. When all the chicken is coated, spray the tops with nonstick cooking spray. (I highly recommend getting an oil mister- that way you can use your own oil, without all the other ingredients that the cooking spray usually contains.)
5. Place the chicken in the oven and make for 10-12 minutes, until the chicken is cooked through, and the coating is golden brown.
6. While the chicken cooks, place the butter and the wing sauce in a microwave safe bowl and microwave in 30-second increments until the butter is melted. Whisk together to combine.
7. When chicken is cooked, dredge each piece carefully in the buffalo sauce to coat.
Avocado Ranch Dressing
Ingredients:
1/2 avocado, removed from skin and diced
1/3 cup mayonnaise
1/3 cup sour cream
2 tsp olive oil
1 1/2 tsp lemon juice
Up to 1/2 cup buttermilk
1 small bunch of chives, or 1 scallion, roughly chopped
2 Tbsp parsley, chopped
1 small clove garlic, minced
1/4 tsp sea salt
Freshly ground black pepper
Directions:
1. Place avocado, mayonnaise, sour cream, olive oil, lemon juice, 1/4 cup buttermilk, chives (or scallions), parsley, garlic, salt and pepper to taste, in a blender. Blend for about 10 seconds. Scrape down side, add more buttermilk if desired to change consistency, and blend until completely smooth. Season with salt and pepper to taste.
Source: Smells Like Home
Buffalo Chicken Previously: Buffalo Chicken Melts
Here are some other buffalo chicken recipes from around the web that I'd love to try!
Buffalo Chicken Monkey Bread (Confections of a Foodie Bride)
Buffalo Chicken Bites (Tracey's Culinary Adventures)
Buffalo Chicken Egg Rolls (Smells Like Home)
Buffalo Chicken Sliders (Country Cleaver)
30-Minute Buffalo Chicken French Breads (How Sweet It Is)
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