Chris' Recipes

Bon Appetite!

Buffalo Chicken Salad

Written By: Chris - Mar• 19•15

When you want an easy but delicious “restaurant style” salad, make this Buffalo Chicken Salad at home.  My daughter Michelle LOVES Frank’s® RedHot® Original Cayenne Pepper Sauce!  It is made with a premium blend of aged cayenne peppers that add a kick of heat and a whole lot of flavor.  I like the tangy punch it gives to a lot of foods and every time I pull it out, Bill says “Put that shit on everything!” because of their tag line, which I will share later along with heir “splash” that is on the label.  When Shell recently joined us for dinner, I made this salad that was absolutely delicious!  I believe in making your own salad dressing, even if it is from a packet!  People think it’s fancy, and my family all loves the Hidden Valley made with buttermilk.  It is quick and easy; it tastes great, and it is really easy while tasting “homemade”.  It is a versatile product that is great on so many goods!  Although you could just pan sear the chicken, if you make the extra effort to cook the chicken chunks using my friend Jen’s method, you’ll make your salad special!

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Ingredients: 

2 Romaine Lettuce heads, chopped
1 pound, Chicken Breasts or Tenderloins, cut into bite size pieces
Sunflower Oil, for shallow pan frying
1 Cup Mozzarella, shredded
2 Celery Ribs with light colored greens, chopped
2 Green Onions, sliced small
1/2 cup blue cheese crumbles
1/2 Cup Grape Tomatoes, halved
1 Avocado, chopped
Buttermilk Ranch dressing, to taste
Frank’s® RedHot® Original, to taste
Salt and black pepper, to taste
Batter:
1/2 Cup Flour
1/2 Cup plus 2 teaspoons Cornstarch
1 Cup of  Water
1/4 teaspoon Salt
3/4 teaspoon Baking Powder

Chop lettuce and all veggies and stack in large, shallow bowl. Wait to add cheese until after the chicken has been cooked.

To prepare the chicken, cut off fatty parts and/or membranes.  If using large breasts, pound so that they are even thickness.  Cut the chicken into one to one and a half inch chunks.

Mix together Batter ingredients in medium sized bowl until smooth, making sure there are no lumps.  Set aside.

Heat  enough oil to pan fry the chicken over medium high heat.  You know the oil is ready when you take a wooden spoon and bubbles dance rapidly around the base when dipped in the oil.  Working in batches of about 8-10, dip chicken into batter.  Make sure the chicken is fully coated before transferring it with a slotted spoon or your hand, allowing access to drip a bit before gently placing into the oil.  Separate chicken pieces if needed. Fry and flip the chicken until golden brown on all sides.  Remove to Paper towel lined plate, season with salt and repeat until all chicken is done.

 

Top the salad with cheese and chicken.

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Dress the salad with Ranch dressing and Hot sauce to your liking! This is the tag line on the bottle:

put that shit “Everything”!

Enjoy!
Cheers!
~Chris

 

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