Buffalo Chicken Salad

By tonya370

Ingredients

• FOR THE CHICKEN
• 1 c. buffalo sauce
• 2 tbsp. honey
• Juice of 1 lime
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)
• 1 tbsp. extra-virgin olive oil
• FOR THE DRESSING
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1/2 c. buttermilk
• 2 cloves garlic, minced
• 1/4 c. freshly chopped parsley
• 2 tbsp. freshly chopped dill
• 2 tbsp. freshly chopped chives
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. onion powder
• Pinch cayenne pepper
• FOR THE SALAD
• 4 c. chopped romaine
• 2 c. baby spinach
• 2 stalks celery, sliced
• 1 carrot, cut into matchsticks
• 1 Persian cucumber, cut into half moons
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 c. halved cherry tomatoes
• 3/4 c. blue cheese crumbles

Preparation

Step 1

In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve 1/3 cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours.
In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to pan. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. 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.
Meanwhile make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use.
Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.