Buffalo Chicken Salad

I usually do not use iceburg lettuce, preferring romaine or others with more nutrition and better flavor. However, I think iceburg lettuce works better in this particular recipe.

To save time, skip the buttermilk marinade step.

1 cup buttermilk
2 garlic cloves, chopped
2 T hot sauce
1 1/2 lbs boneless skinless chicken breast, cut lengthwise into thick strips
flour for coating chicken
oil for frying
iceburg lettuce, torn into small pieces
1 c chopped celery
1/2 c chopped carrot (optional)
1/2 cup chopped onion (use your favorite variety)
1/2 cup sliced cucumer
your favorite bleu cheese dressing (I like Sue * recipe)

In a large ziploc bag, combine buttermilk, garlic and hot pepper sauce. Add the chicken and toss. Marinate for at least four hours.

Heat oil in a deep fryer or pan.

Meanwhile, while oil heats, remove chicken from marinade. Dredge in flour. Let chicken rest in the fridge for about 15 minutes. When oil is very hot, add chicken pieces. Cook for 5 to 10 minutes, or til chicken is golden brown and cooked through. Place on paper towels to drain.

Meanwhile, in a large bowl toss the lettuce, celery, carrots and onions to combine.

Mound lettuce mixture on plates. Top with a couple slices of chicken and cucumber and drizzle with bleu cheese.


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