This salad hits different.

Follow the recipe to a t, and I guarantee you will be in salad heaven like I was when I first tasted it. It’s a lighter recipe (the chicken is baked, not fried), even down to the green goddess dressing that is greek yogurt based. Get creative with your salad toppings! I left out the radishes and cheese crumbles and stuck with cucumbers, carrots, celery, and avocado, but do what you want!

Buffalo Chicken Salad with Green Goddess Dressing by Half Baked Harvest

Serves 4 (but honestly 3)

INGREDIENTS:

CHICKEN

1 pound boneless chicken breasts, cutlets, or tenders

1/2 cup buffalo sauce, homemade or store-bought

1 cup Panko bread crumbs

1 tablespoon each dried chives and dried parsley

2 teaspoons dried dill

1 teaspoon each garlic and onion powder

1/2 teaspoon cayenne pepper, more or less to taste

1 pinch each kosher salt and black pepper

SALAD

2 heads romaine lettuce, shredded

4 carrots, shredded

4 celery stalks, chopped

2 Persian cucumbers, chopped

4 radishes thinly, sliced

1/2 cup fresh cilantro or parsley, roughly chopped

1 avocado, sliced

1/2 cup crumbled blue cheese or feta cheese

GODDESS DRESSING

1/2 cup plain greek yogurt

1/4 cup extra virgin olive oil

1 cup fresh cilantro

1/2 cup fresh basil

1 jalapeño, halved and seeded

juice from 1 lemon

DIRECTIONS:

To make the chicken. Preheat the oven to 425º. Line a baking sheet with parchment.

Toss the chicken with 2 tablespoons buffalo sauce. Add the Panko, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine. Dredge the chicken through the crumbs, pressing firmly to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through. Drizzle the chicken with the remaining buffalo sauce.

Meanwhile, make the salad. In a large salad bowl, combine the lettuce, carrots, celery, cucumbers, radishes, and cilantro.

To make the goddess dressing. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce. Toss the salad with a few tablespoons of dressing.

Serve that shit up and ENJOY!

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