Buffalo Chicken Salad with Parmesan-Dill Vinaigrette
Makes 4 entree-size salads
Recipe from: www.bakeyourday.net
Ingredients
For the Chicken:
1 lb. boneless, skinless chicken breast
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1 cup Frank’s Red Hot sauce
2 Tbs. butter
2 Tbs. brown sugar
2 Tbs. honey
For the Salad:
8 cups mixed greens
1/2 cup carrots, chopped
1/2 cup celery, chopped
4 green onions, sliced
2 cups cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
2 Tbs. sunflower seeds
1/4 cup blue cheese crumbles
1/4 cup feta cheese crumbles
For the Dressing:
1/4 cup olive oil
2 Tbs. apple cider vinegar
1 Tbs. freshly grated Parmesan cheese
1 tsp. sugar
3/4 tsp. dried dill
1/2 tsp. garlic powder
1/2 tsp. dried mustard
1/4 tsp. black pepper
1/8 tsp. salt
1/8 tsp. cayenne pepper
Directions
For the Chicken:
Brush one side of the chicken breasts with olive oil and sprinkle lightly with salt and pepper. Add the chicken, seasoned side down to a 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. 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 Salad:
Divide the greens among 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.
