Crispy Buffalo Chicken Salad with Blue Cheese

• 8 oz chicken breast, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• Salt and pepper, to taste
• 4 cups mixed greens
• 1/2 cup blue cheese crumbles
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/4 cup celery, diced
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 425°F.
2. 2 Season chicken with salt and pepper.
3. 3 Dredge chicken in flour, dip in beaten eggs, then coat with panko breadcrumbs.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sear chicken until golden, about 2 minutes per side.
5. 5 Transfer skillet to the oven and bake until chicken is cooked through, about 10 minutes.
6. 6 In a bowl, toss mixed greens with ranch dressing.
7. 7 In a separate bowl, mix buffalo sauce with diced celery.
8. 8 Toss crispy chicken in buffalo-celery mixture.
9. 9 Divide greens among four plates. Top with buffalo chicken and sprinkle blue cheese crumbles on top.
10. 10 Serve immediately.

Equipment

• Oven-safe skillet
• Mixing bowls

Variations

• Substitute blue cheese with feta for a tangier flavor.
• Add avocado slices for a creamy texture.

Substitutions

• Use buttermilk in place of beaten eggs for a tender chicken coating.
• Replace panko breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Classic Caesar salad
• Garlic knots

Nutrition

Tips

• For extra crispiness, double-dip the chicken in egg and panko.
• If you prefer your salad spicier, add more cayenne pepper to the flour mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat chicken in the oven to maintain crispiness.

Freezing: This dish does not freeze well due to the texture of the greens and crispy chicken.

Serving Suggestions

• Pair with a side of warm bread rolls or crispy sweet potato fries.
• Serve with a refreshing iced tea or a crisp lager.

FAQ