Buffalo chicken and Blue Cheese salad

Buffalo chicken and Blue Cheese salad

Ingredients

For the white balsamic vinaigrette:

½ cups extra virgin olive oil
¼ cups white balsamic vinegar
1 - 2 tbsp maple syrup or honey
½ tsp salt
¼ tsp black pepper
¼ tsp italian herbs

For the buffalo chicken:

2 (6-8 oz) boneless skinless chicken breasts
1 tsp salt
¼ tsp black pepper
¼ tsp dried oregano
2 tbsp olive oil, divided
1 tbsp butter
4 tbsp buffalo hot sauce

For the salad:

6 cups chopped romaine lettuce
8 mini cucumbers, sliced into thin rounds
2 cups grape tomatoes, cut in half
1 medium purple onion, chopped

Preparation

For the dressing

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:

For the buffalo chicken bites: Cut chicken breast into 1-1 1/2 inch cubes. Season with salt, pepper and oregano. Add 1 tablespoon olive oil and toss to coat.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, ensuring there is some space in between each one.

Cook for 3 to 4 minutes per side, until no longer pink, the outside turns golden and thermometer registers 165°F. Transfer chicken to a plate, lined with paper towel.

Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.

For the salad:

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.

Ideas and Inspiration