Buffalo Chicken Salad with All Purpose Buffalo Chicken

By AroundtheBaywithDD

family favorite!

Ingredients

• For the Buffalo Chicken:
• 2 lbs boneless skinless chicken thighs
• 1 tablespoon oil for pan
• For the marinade:
• 1/3 cup hot sauce
• 2 tablespoons melted butter (or oil)
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoons garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• For the Salad:
• 1/2 batch of our all-purpose buffalo chicken
• 4 cups chopped romaine lettuce
• 1 cup baby spinach
• 1/2 cup carrots, julienned (thinly sliced)
• 1/2 cup red onions, sliced
• 1/2 cup bell pepper, sliced
• 1/4 cup blue cheese
• juice of 1/2 lime
• 1 tablespoon olive oil
• Ranch or blue cheese dressing to top

Details

Servings 2

Preparation

Step 1

For the Chicken:

In a small bowl, Whisk together all of the Buffalo Marinade ingredients. Pour half the marinade mixture into a large zip bag or a deep dish. Add the chicken and combine until fully coated. Marinate in the fridge for 1-2 hours or over night. Reserve the remaining sauce or glazing the chicken

To cook in pan: Heat a large heavy-duty pan or skillet over high heat for 2 minutes. Once the pan is hot, add the oil and chicken to the pan. Cook chicken uncovered for 6-7 minutes per side, while brushing the remaining sauce on the chicken every few minutes, until the outside is charred and the inside is fully cooked. Remove chicken to a cutting board and allow to rest for at least 5 minutes before cutting. Cut into slices or small squares. Brush or pour any remaining sauce on the chicken before serving, is desired.

To Grill Chicken: Grease and Preheat grill to about 400°F. Place chicken on grill and grill for 6-7 minutes per side or until the outside is charred and the center is fully cooked. Brush the remaining marinade on the chicken each time you flip it. Remove from grill and cool for at least 5 minutes before cutting. Brush remaining marinade, if any, on the chicken, if desired.

Notes
this works great with chicken breasts as well.

For the Salad:
Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste.

Drizzle with ranch or blue cheese, if desired.