A game day favorite. Convert those hot wings into a wonderful salad.
Ingredients
Buffalo Sauce
⅔cupred bell pepper-diced
½cupyellow bell pepper- diced
⅔cuponion- diced
3clovesfresh garlic- minced
½teaspoonfreshly ground black pepper
2teaspoonschili flakes
2teaspoonsSea Salt
¾cupwhite distilled vinegar
¾cupwater
¼cupunsalted butter
Chicken
4skinless chicken breast halves- boned and defatted
⅓cupbuttermilk (reduced calorie)
Pinchfreshly ground black pepper
1tablespoonextra virgin olive oil
1cupall-purpose flour
1teaspoonpaprika
½teaspoonSea Salt
Pinchfreshly ground black pepper
Bleu Cheese Dressing
⅔cupbuttermilk (reduced calorie)
⅓cupreduced calorie mayonnaise
½cupnonfat sour cream
1tablespoonWorcestershire sauce
1 ¼teaspoonsdry mustard
1 ¼teaspoonsMcCormick® Granulated Garlic
1 ¼teaspoonsonion powder
1 ½tablespoonswhite vinegar
¼teaspoonfreshly ground black pepper
½teaspoonSea Salt
1tablespoonwhite wine
½cupcrumbled 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
½cupBleu 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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