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Crispy Buffalo-Style Chicken Salad by Janissa Bennett serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Points: 6
1 Serving: 2 cups

Ingredients:

1/3 c

crumbled RF blue cheese

1/4 c

+1 Tbsp FF mayo

1/4 c

FF sour cream

1 tsp

white wine vinegar

3/4 c

cornflake crumbs

1 lb

chicken tenders

2 Tbsp

buffalo wing sauce

5 c

sliced romaine lettuce

1 c

tender watercress sprigs

large tomatoes, chopped

scallions, sliced

Directions:

1. Preheat oven to 450 degrees. Spray small baking pan with nonstick spray.

2. To make dressing, whisk together blue cheese, 1/4 c mayo, sour cream, & vinegar.

3. Spread cornflake crumbs on wax paper.

4. Toss together chicken, buffalo wing sauce, and remaining 1 Tbsp mayo in bowl. Coat chicken, one piece at a time, with crumbs. Place chicken in prepared baking pan. Lightly spray with nonstick spray. Bake chicken until cooked through, about 5 minutes per side.

5. Toss together romaine, watercress, tomatoes, and scallions in serving bowl. Place chicken on top of salad.

Categories:

Salads