Crispy Buffalo Chicken Salad
For an outdoor patio dinner, try cooking the breaded chicken on the grill. Place the breasts on a sheet of foil brushed with olive oil. Grill, covered, for 10 to 15 minutes.
CHICKEN
2/3 cup buffalo wing sauce
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1-1/2 cups seasoned panko breadcrumbs
SALAD
3 cups chopped Romaine lettuce
3 cups torn red leaf or butter lettuce
1 cup sliced radishes
1 cup shredded carrot
1/2 cup light Ranch dressing
2 ounces crumbled blue cheese
Heat oven to 400°F. Line a rimmed baking sheet with foil. Reserve ¼ cup buffalo sauce to mix with ranch dressing.
Dip chicken in remaining buffalo sauce; coat with breadcrumbs. Place on baking sheet. Bake 15 minutes or until crisp and no longer pink in center.
Meanwhile, divide lettuces, radishes, and carrot among four plates. Slice chicken or cut into bite-size chunks; place on salads.
Mix reserved buffalo sauce and ranch dressing. Drizzle over salads; sprinkle with blue cheese.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories416
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Calories from Fat38%
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Total Fat18g
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Saturated Fat6g
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Total Carbohydrate30g
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Protein33g
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Sugars5g
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Cholesterol86mg
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Dietary Fiber4g
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Sodium1,255mg
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- DAILY VALUE
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Vitamin A211%
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Vitamin C29%
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Calcium18%
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Iron19%
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- DIETARY EXCHANGES
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Starch/Bread1
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Other Carbohydrates.5
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Fat1
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Vegetable1
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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