Buffalo Chicken Salad

I love all things Buffalo, I especially love Buffalo wings! I wanted to take a traditional "hot wing" and turn it into a salad. Next to eating chicken, salads are my favorite food.

This is a very simple salad after you prepare the hot sauce marinated chicken tenders. I then took lettuce and tomatoes, lots of jack and sharp cheeses and created a wonderful salad.

I mixed blue cheese and ranch salad dressing together. Added extra gorgonzola cheese because I love it, you can omit the extra gorgonzola if you prefer, but the more cheese the happier I will be eating my salad!

I sliced the chicken tenders and mixed everything together. Top with salad dressing just prior to serving because no one wants a wilted salad, especially after all the work you put into creating this masterpiece!

Buffalo Chicken Salad

Prep Time: 1 hour
Cook Time:30 minutes
Total Time: 1 hour 30 minutes
Servings: 6
 
Ingredients: 

3 heads of romaine lettuce
4 Roma tomatoes, seeded, diced
buffalo chicken tenders
4 ounces gorgonzola cheese, crumbled
1 cup sharp cheese, grated
1 cup jack cheese, grated
1 1/2 cups blue cheese salad dressing
1 1/2 cups ranch salad dressing

 For the Chicken Tenders:

3 lbs. chicken tenders
1 tablespoons creole seasonings
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoons paprika
3 eggs
1/2 cup hot sauce
cooking oil

For the Chicken Fry:

2 cups flour
1/2 tablespoon creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
Mix well, can be stored in an airtight container for months.

Directions:
 
Rinse chicken and pat dry, in a large bowl add chicken, seasonings, eggs, and hot sauce, mix well and marinate in refrigerator  at least 1 hour. 

Mix up chicken fry with seasonings and set aside.

Remove chicken from refrigerator 20 minutes prior to frying. In a large cast iron pot or dutch over, heat cooking oil to 350 degrees. Please only fill pot half full with cooking oil to prevent spills.

In a large paper bag or freezer bag add chicken fry and half the marinated chicken, shake well to coat.

Remove chicken from bag and dust off excess chicken fry. Place in hot oil and fry chicken for approximately 16-18 minutes until golden brown and crispy.


To assemble the salad, rinse, dry the salad greens. Add tomatoes, cheeses to salad. Slice chicken tenders, toss in salad. Mix ranch and blue cheese together. Place salad in bowls and top or toss with dressing prior to serving.