Oh. My. Goodness.
This is good. This is really good.
Dusty and I had this salad for dinner last night and for lunch today.
Whenever we go out to eat, one of my favorite salads to order is a Fried Buffalo Chicken Salad. Healthy, right? Fried chicken that has been soaked in Frank's Hot Sauce with blue cheese dressing. So good, but oh so bad. To make this healthier I baked the buffalo chicken so I can still enjoy one of my favorite salads, without the heavy fried stuff and guilt.
Buffalo-Style Chicken Salad
-1/3 cup crumbled Blue Cheese
-1/4 cup + 1 tbsp Light Mayonnaise
-1/4 cup Light Sour Cream
-1 tsp Distilled White Vinegar
-3/4 cup Panko Bread Crumbs
-1 Chicken Breast
-2 tbsp Frank's Hot Sauce
-4 cups sliced/torn Romaine Lettuce
-1 large Tomato, chopped
-1 Green Onion, thinly sliced
-Salt & Pepper, to taste
Preheat the oven to 450 degrees (F). Spray a small baking dish with cooking spray.
To make the blue cheese dressing, combine the blue cheese, 1/4 cup mayo, sour cream and vinegar in a bowl. Whisk together until blended.
Spread the panko bread crumbs out on some wax paper. Toss together the chicken tenders, hot sauce and 1 tbsp mayo in a bowl. Coat the chicken tenders, one tender at a time in the panko bread crumbs and place them in the baking dish. Bake for 5-7 minutes per side, until chicken is cooked through. Cut cooked chicken into bite sized pieces.
Toss together the lettuce, tomatoes and green onions in a bowl. Drizzle with the blue cheese dressing and serve the chicken on top. Enjoy!
Recipe Adapted & Inspired by Weight Watchers Complete Cookbook