Big Bad Buffalo Chicken Salad

Big Bad Buffalo Chicken Salad is a salad that serves 4. One serving contains 740 calories, 47g of protein, and 43g of fat. For $4.93 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 50 minutes. 26 people were impressed by this recipe. Head to the store and pick up vidalian onion, black pepper, paprika, and a few other things to make it today. It is brought to you by Sugar Dish Me. Overall, this recipe earns a tremendous spoonacular score of 90%. Try Big Bad BLT Wrap, Big Popper Hot Buffalo Chicken and Bacon Grilled Cheese, and Big Blue Buffalo Jala' Poppers for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the uncooked chicken breast in about 5 or 6 ounces of the wing sauce, cover, and refrigerate for about 30 minutes.Then soak the sliced onions in the buttermilk. Whisk together the flour, paprika, and black pepper and pour it into a shallow dish. Set aside.While everything marinates go ahead and assemble the salads. I like to build each salad in the individual plates, so divide the lettuce, tomatoes, and cheeses between 4 plates for serving.To make the Onion Tangles, heat the cooking oil over medium high heat (I use a small saucepan and fill it halfway up with Canola oil). Dredge the onions a few at a time through the flour mixture and then toss them in the hot oil. I make these in several small batches - they will only take a minute to cook. Set them on a paper towel to drain. Sprinkle salt on the cooked fried onions.To make the chicken, heat the 2 teaspoons of oil in a large skillet over medium high heat, swirling around the pan to coat. Take the chicken out of the marinade and discard the marinade. Add the chicken to the hot pan. Let it cook for about 4 minutes on the first side and then for about 3 minutes on the other. Check to make sure it's done all the way through.Let the chicken rest for a minute before slicing. You can also toss the cooked chicken in the wing sauce. (optional)Scatter the onion tangles over each salad. Place one sliced chicken breast on top of each. Drizzle with more buffalo wing sauce and ranch or blue cheese.

 

Step by step:

1. Place the uncooked chicken breast in about 5 or 6 ounces of the wing sauce, cover, and refrigerate for about 30 minutes.Then soak the sliced onions in the buttermilk.

2. Whisk together the flour, paprika, and black pepper and pour it into a shallow dish. Set aside.While everything marinates go ahead and assemble the salads. I like to build each salad in the individual plates, so divide the lettuce, tomatoes, and cheeses between 4 plates for serving.To make the Onion Tangles, heat the cooking oil over medium high heat (I use a small saucepan and fill it halfway up with Canola oil). Dredge the onions a few at a time through the flour mixture and then toss them in the hot oil. I make these in several small batches - they will only take a minute to cook. Set them on a paper towel to drain. Sprinkle salt on the cooked fried onions.To make the chicken, heat the 2 teaspoons of oil in a large skillet over medium high heat, swirling around the pan to coat. Take the chicken out of the marinade and discard the marinade.

3. Add the chicken to the hot pan.

4. Let it cook for about 4 minutes on the first side and then for about 3 minutes on the other. Check to make sure it's done all the way through.

5. Let the chicken rest for a minute before slicing. You can also toss the cooked chicken in the wing sauce. (optional)Scatter the onion tangles over each salad.

6. Place one sliced chicken breast on top of each.

7. Drizzle with more buffalo wing sauce and ranch or blue cheese.

Nutrition Information:

covered percent of daily need