Friday, February 7, 2014

Buffalo Chicken Salad

 I think I have become a little Buffalo "everything" obsessed after the Super Bowl.   A few days ago I shared my Buffalo Chicken Mac and Cheese... today it's Buffalo Chicken Salad.  I really loved this salad.  I don't eat a lot of main meal salads during the winter months because I prefer hot meals to warm me up.  I served the buffalo chicken pieces straight from the oven so it helped warm this salad up and it was perfectly hearty.  I served it with some homemade ranch dressing, but you can use bottled ranch or blue cheese dressing too.

2-3 large chicken breast

Yogurt Marinade:
1/2 cup up to 1 cup plain yogurt
salt and black pepper to taste
2 tsp paprika
2 tsp grated fresh ginger
2 cloves grated fresh garlic

Bread Crumb Seasoning:
2 cups bread crumbs
salt and  black pepper to taste
1 tsp granulated garlic powder
1 tsp dried basil
1 tsp dried oregano
2 Tbs Parmesan Cheese (optional)

Buffalo Sauce:
1/2 cup Franks hot sauce
1 Tbs butter or margarine

Romaine Lettuce Shredded
Bell pepper (red or yellow) cut into diced or thin strips
sliced celery
shredded or julienne carrots

 Homemade Ranch Dressing link:   Parmesan Ranch Dressing

 Cut chicken breast into long thin strips.  Marinate in yogurt marinade overnight.
 Dip each yogurt covered chicken strip into the seasoned breadcrumbs.  Bake on a cookie sheet with a wire rack over it (I used a large cookie rack).  Spray cookie rack with cooking spray, lay the strips on top and spray the strips with more cooking spray.  Bake in a 400 degree oven for 12-15 minutes and flip over spray and bake the other side until fully cooked. 
Heat 1/2 cup hot sauce ( I used Frank's Brand) with 1 Tbs butter and dip each baked chicken strip into sauce on both sides.  Lay back on cookie sheet and allow to sit in oven (that's off now) to set sauce.  In the mean time make salad.  Serve over salad with ranch or blue cheese dressing.  Enjoy.

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