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White Balsamic Vinaigrette olive oil maple syrup salt Buffalo Chicken weight salt olive oil butter buffalo Salad romaine lettuce grape tomatoes cucumbers purple onion cheese
Viewed: 43 - Published at: 3 years agoIngredients
- FOR THE WHITE BALSAMIC VINAIGRETTE:
- 1/2 cups Extra Virgin Olive Oil
- 1/4 cups White Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Itallian Seasoning
- FOR THE BUFFALO CHICKEN:
- 16 ounces, weight Boneless, Skinless Chicken Breasts
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 1/4 teaspoons Dried Oregano
- 2 Tablespoons Olive Oil, Divided
- 1 Tablespoon Butter
- 4 Tablespoons Buffalo Hot Sauce
- FOR THE SALAD:
- 6 cups Chopped Romaine Lettuce
- 2 cups Grape Tomatoes, Cut In Half
- 8 Mini Cucumbers, Sliced Into Thin Rounds
- 1 Medium Purple Onion, Chopped
- 4-1/2 ounces, weight Castello Danish Blue Cheese, Crumbled
Method
- For the dressing:
- In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.
- For the Buffalo chicken bites:
- Cut chicken breast into 1-11/2 inch cubes. Season with salt, pepper and oregano. Add 1 tablespoon olive oil and toss to coat.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, making sure there is some space in between each one. Cook 3-4 minutes per side, until no longer pink, the outside turns golden, and thermometer registers 165°F. Transfer chicken to a plate, lined with paper towel.
- Wipe grease off pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.
- For the salad:
- In a large bowl, add lettuce, tomatoes, cucumbers, onions, blue cheese and Buffalo chicken bites. Pour dressing on top and toss to combine. Enjoy!
