Buffalo Chicken Salad
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.
Ingredients :
- 1 cup 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
- 1 Tbsp. extra-virgin olive oil
- For the dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 cloves garlic, minced
- 1/4 cup 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
- For the salad
- 4 cups chopped romaine
- 2 cups 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 cup halved cherry tomatoes
- 3/4 cup blue cheese crumbles
Directions :
- 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.
- 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.
- 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.
- 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.
