Buffalo Chicken Salad (Bobby Dean)

By cserumga

Makes 4 savings, 270 calories per serving

Ingredients

• 2 Tbsp hot sauce
• 1 Tbsp honey
• 1 Tbsp low-calorie butter substitute spread, melted
• 3/4 lb boneless, skinless chicken thighs, cut into bite-size pieces (about 28 pieces total)
• 1 tap garlic powder
• 3/4 cup panko bread crumbs
• 1 head Romaine lettuce, torn into pieces (or use a 12-ounce bag)
• 1/2 cup light blue cheese dressing

Preparation

Step 1

Preheat the oven to 400F and position a rack in the upper third of the oven. Spray a rimmed baking sheer with cooking spray.

In a medium bowl, combine the hot sauce, honey, and butter substitute. Season the chicken pieces with the garlic powder and add to the hot sauce mixture, tossing to coat.

Place the panko in a deep plate and dredge the chicken a few pieces at a time to coat.

Arrange the chicken on the prepared baking sheet and bake, turning once, until well browned on both sides, about 15 minutes total.

In a large bowl, toss the lettuce with the dressing. Divide the lettuce among four places and top with the chicken.