A game day favorite. Convert those hot wings into a wonderful salad.
Ingredients
Buffalo Sauce
2/3cupred bell pepper-diced
1/2cupyellow bell pepper- diced
2/3cuponion- diced
3clovesfresh garlic- minced
1/2teaspoonfreshly ground black pepper
2teaspoonschili flakes
2teaspoonsSea Salt
3/4cupwhite distilled vinegar
3/4cupwater
1/4cupunsalted butter
Chicken
4skinless chicken breast halves- boned and defatted
1/3cupbuttermilk (reduced calorie)
Pinchfreshly ground black pepper
1tablespoonextra virgin olive oil
1cupall-purpose flour
1teaspoonpaprika
1/2teaspoonSea Salt
Pinchfreshly ground black pepper
Bleu Cheese Dressing
2/3cupbuttermilk (reduced calorie)
1/3cupreduced calorie mayonnaise
1/2cupnonfat sour cream
1tablespoonWorcestershire sauce
1 1/4teaspoonsdry mustard
1 1/4teaspoonsMcCormick® Granulated Garlic
1 1/4teaspoonsonion powder
1 1/2tablespoonswhite vinegar
1/4teaspoonfreshly ground black pepper
1/2teaspoonSea Salt
1tablespoonwhite wine
1/2cupcrumbled bleu cheese or Roquefort cheese
Salad
4cupsgreen leaf lettuce
2stalkscelery- cut into 2-inch by 1/2-inch sticks
1largecucumber- cut into 2-inch x 1/2-inch sticks
1largecarrots- cut into 2-inch x 1/2-inch sticks
1/2cupBleu Cheese Salad Dressing
Instructions
Sauce
Combine all ingredients except for butter in medium saucepan. 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.
Chicken
Pound chicken breasts to 1/2 inch thick. Combine buttermilk and pepper in a shallow bowl. Add chicken and marinate for at least 2 hours.
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 400° to finish cooking.
Dressing
In a medium bowl, combine all dressing ingredients except for cheese and mix well. Add cheese and gently stir to combine.
Assemble Salad
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.
Video
Spa Index Kitchen Notes
1 chicken breast per serving is so much tidier than all those wings!
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