Buffalo Chicken Salad with Parmesan-Dill Vinaigrette

For the chicken:
Heat a skillet over medium high heat. Brush one side of the chicken breasts with olive oil and sprinkle lightly with salt and pepper. Add the chicken, seasoned side down into the preheated skillet. While the seasoned side cooks, oil and season the other side. Cook the chicken for 4 minutes on each side, or until the outsides of the chicken breasts are browned and the juices run clear.

While the chicken cooks, combine the hot sauce, butter, brown sugar and honey in a small saucepan over low heat until heated throughout.

Remove the chicken from the pan and slice or cube it. Return the chicken to the skillet and cover with the heated sauce. Keep the skillet over low heat for 10-15 minutes, or until the salads are served.

For the dressing:
Combine all of the dressing ingredients in a jar with a lid. Shake well until blended. Refrigerate until ready to use. The dressing will last two-three days in the fridge.

For the salads:

Divide the greens among four large serving bowls. Add desired toppings (carrots, celery, tomatoes, green onions, cilantro, sunflower seeds, blue cheese, feta cheese, etc.) Add chicken and any extra sauce, as desired. Serve with prepared dressing.

Cassie’s Notes:
This is a very versatile recipe so feel free to use any veggies, cheese, or dressings that you have on hand.