BUFFALO CHICKEN SALAD

restaurant style

⭐️ 1 lb boneless skinless chicken breast ⭐️ ¼ c cornstarch ⭐️ 1 tsp kosher salt ⭐️ ½ tsp ground pepper ⭐️ ½ tsp onion powder ⭐️ ½ tsp garlic powder ⭐️ ¼ tsp paprika ⭐️ 1 tbsp olive oil ⭐️ 1 tbsp butter ⭐️ ¼ c Frank's RedHot ⭐️ ¼ c Texas Pete Hot Sauce

FOR THE "WINGS"

⭐️ 1 head romaine lettuce, chopped ⭐️ ½ c shredded carrots ⭐️ ½ c shredded red cabbage ⭐️ 2 stalks celery, thinly sliced ⭐️ ⅓ c crumbled blue cheese ⭐️ 1 avocado, diced ⭐️ ½ english cucumber, diced ⭐️ 2 tbsp red wine vinegar ⭐️ 6 tbsp extra virgin olive oil

FOR THE SALAD

Whisk cornstarch and seasonings.

1

Add diced chicken and toss to lightly coat.

2

Saute in olive oil until browned.

3

Add butter to skillet; scrape up browned bits.

4

Add hot sauces and bring to a simmer.

5

Add chicken to buffalo sauce and simmer until cooked through.

6

Make salad base - toss romaine, carrots, cabbage, celery, and blue cheese.

7

Whisk olive oil and red wine vinegar and pour over salad.

8

Top salad with buffalo chicken, avocado, and cucumber.

9

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