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Buffalo Chicken and Blue Cheese Salad
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Description
Buffalo Chicken and Blue Cheese Salad.
Ingredients
- FOR THE WHITE BALSAMIC VINAIGRETTE:
- ½ cups Extra Virgin Olive Oil
- ¼ cups White Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Itallian Seasoning
- FOR THE BUFFALO CHICKEN:
- 16 ounces, weight Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Dried Oregano
- 2 Tablespoons Olive Oil, Divided
- 1 Tablespoon Butter
- 4 Tablespoons Buffalo Hot Sauce
- FOR THE SALAD:
- 6 cups Chopped Romaine Lettuce
- 2 cups Grape Tomatoes, Cut In Half
- 8 Mini Cucumbers, Sliced Into Thin Rounds
- 1 Medium Purple Onion, Chopped
- 4-½ ounces, weight Castello Danish Blue Cheese, Crumbled
Preparation
For the dressing:
In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.
For the Buffalo chicken bites:
Cut chicken breast into 1-1½ inch cubes. Season with salt, pepper and oregano. Add 1 tablespoon olive oil and toss to coat.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, making sure there is some space in between each one. Cook 3–4 minutes per side, until no longer pink, the outside turns golden, and thermometer registers 165ºF. Transfer chicken to a plate, lined with paper towel.
Wipe grease off pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.
For the salad:
In a large bowl, add lettuce, tomatoes, cucumbers, onions, blue cheese and Buffalo chicken bites. Pour dressing on top and toss to combine. Enjoy!
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