Buffalo Chicken Salads in Toasted Bowls

By ccavaletti

Ingredients

• 6 6 to 8-inch) to 8-inch) round bread loaves
• 2 2 2 Tbsp olive oil, divided
• 2 2 1/2-inch lbs boneless, skinless chicken breast, cut into 1/2-inch pieces
• tsp tsp garlic salt
• 1/2 1/2 1/2 tsp ground black pepper
• 1/2 1/2 1/2 c buffalo sauce
• 12 12 1 c shredded romaine lettuce (about 1 large head)
• 1 1 1 c shredded cheddar cheese
• 1 1 1 c thinly sliced or diced celery
• 1 1 1 c thinly sliced or diced carrot
• 1/4 1/4 1/4 red onion, thinly sliced
• 1/2 to 1 1/2 to 1 1 cup ranch dressing

Details

Servings 6

Preparation

Step 1

Preheat oven to 400º.

Cut a 1/2-inch-thick slice off the top of each bread round. Hollow out each round, leaving 1/2-inch-thick shell. Reserve the soft bread from the centers and tops to make croutons.

Brush the inside of each round with 1 Tbsp olive oil. Place on a baking sheet, and bake for 8 to 12 minutes or until browned and toasted. Set aside.

Sprinkle chicken with with garlic salt and pepper. In a large skillet, heat remaining 1 Tbsp oil over medium-high heat.

Add chicken, and cook, stirring frequently, for 8 to 10 minutes or until golden brown. Add wing sauce, tossing to coat.

In a large bowl, combine lettuce and next 4 ingredients. Add chicken and desired amount of ranch dressing, tossing gently to coat.

Fill bread bowls with salad mixture.

From Cooking with Paula Dean, January/February 2013