Ingredients
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3 Chicken breasts
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1 cup Buffalo Sauce
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2 tablespoons Honey
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1 Lime Juice
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1 teaspoon Garlic Powder
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Kosher Salt
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Black Pepperfreshly ground
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1 tablespoon Olive Oil
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1/2 cup Mayonnaise
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1/2 cup Sour Cream
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1/2 cup Buttermilk
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2 Garlic Clovesminced
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1/4 cup Parsleychopped
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2 tablespoons Dillchopped
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2 tablespoons Chiveschopped
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1/2 teaspoon Onion Powder
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4 cup Romaine Lettucechopped
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2 cup Baby Spinach
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2 Stalk Celerysliced
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1 Carrotcut into matchsticks
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1 Cucumber
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1 Avocadosliced
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1/2 Red onionsliced
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1 cup Cherry Tomatoeshalved
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3/4 cup Blue Cheesecrumbles
Directions
Steps
|
1
Done
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Combine buffalo sauce, honey, lime juice, garlic powder, onion powder, salt, pepper in a large bowl. Add chicken to marinade and toss to coat. Let marinate 30 minutes at room temperature. |
|
2
Done
|
Heat oil in a large skillet. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips. |
|
3
Done
|
Whisk together mayonnaise, sour cream, and buttermilk in a medium mixing bowl. Stir in the other ingredients until well mixed. Refrigerate until ready to use. |
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4
Done
|
Toss romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles in a large mixing bowl. Top with chicken and drizzle with dressing just before serving. |
