Buffalo Chicken Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

34 g
656 mg
35 g
14 g
4 g
86 mg

Buffalo Sauce
⅔ cup diced red bell pepper
½ cup diced yellow bell pepper
⅔ cup diced onion
3 garlic cloves, minced
½ tsp freshly ground black pepper
2 tsp red chili flakes
2 tsp sea salt
¾ cup white distilled vinegar
¾ cup water
¼ cup unsalted butter

4 skinless chicken breast halves, boned and defatted
⅓ cup buttermilk
Pinch freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 cup all-purpose flour
1 tsp paprika
½ tsp sea salt
Pinch freshly ground black pepper
1 lg carrot, cut into 2 by ½-inch sticks
1 lg cucumber, cut into 2 by ½-inch sticks
2 stalks celery, cut into 2 by ½-inch sticks
4 cups green leaf lettuce
½ cup Bleu Cheese Salad Dressing

  1. In a medium saucepan, combine all ingredients except for butter. Bring to a boil, reduce heat to a simmer and cook until vegetables are soft and liquid has reduced by half. Cool slightly and place in blender. Add butter and puree until smooth. Refrigerate.
  2. Pound chicken breasts to ½ inch thick. Combine buttermilk and pepper in a shallow bowl. Add chicken and marinate for at least 2 hours.
  3. Heat olive oil in a large sauté pan over medium heat. In a shallow bowl, combine flour, paprika, salt and 2nd pepper. Mix well. Dredge chicken breasts in seasoned flour and place in hot pan. Sauté over medium heat until golden brown on each side, about 3 to 5 minutes. If necessary, transfer to 400F oven to finish cooking.
  4. Divide carrots, cucumber and celery stick into 4 equal portions. Place 1 cup greens on bottom of a large plate. Top with carrots, cucumber and celery sticks. Drizzle with 2 tablespoons bleu cheese dressing. Slice each chicken breast and place over vegetables. Top with 2 tablespoons buffalo sauce.