I know I just posted a chicken recipe yesterday, but this Buffalo Chicken Salad is so good that I didn’t want to keep it from you another day.
I loved the presentation of serving the salad in little bread bowls. It is a fun dinner or a perfect lunch. All of the great flavors of Buffalo chicken wings tucked into a neat little package.
Speaking of football (Go New England!), these would be great to serve at a Super Bowl gathering. Make a bunch of minis.
6 small round bread loaves (I used ciabatta rolls)
2 Tbs olive oil, divided
2 pounds boneless, skinless chicken breast halves
1 tsp garlic salt
1/2 tsp black pepper
1/2 cup Buffalo sauce
1 large head Romaine lettuce, shredded
1 cup shredded cheddar cheese
4 celery stalks, thinly sliced
2 carrots, sliced
2 green onions, sliced
1/2 cup ranch dressing
1. Preheat oven to 400℉.
2. Cut a 1/2 inch slice off the top of each bread round. Hollow out the round leaving a 1/2 inch thick shell. (You can serve the reserved soft bread alongside the salad, which I did, or use to make something else such as breadcrumbs or croutons.) Brush the insides of the bowls with 1 Tbs olive oil. Place on a baking sheet and bake for about 10 minutes or until slightly browned and toasted.
3. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat remaining oil and cook chicken for about 10 minutes or until golden brown. Add wing sauce and toss to coat.
4. In a large bowl combine the Romaine and next 4 ingredients. Add chicken and desired amount of ranch dressing. Toss to coat.
5. Fill bread bowls with salad and serve.
Recipe from Cooking With Paula Deen Magazine
I love this ultra catchy, kind of alt-country tune.