Buffalo Chicken Salad

Yield: 6 servings

Ingredients

• 1 tablespoon Tabasco® hot pepper sauce
• 1 tablespoon water
• 1 1/2 teaspoons Cajun seasoning
• 1 pound frozen breaded chicken breast tenderloins or tenders
• 2 cups sliced celery
• 1 cup grape or cherry tomato halves
• 1/4 small red onion, sliced into thin wedges
• 1 (12 ounce) package mixed salad greens with romaine and leaf lettuce (8 cups)
• 1/2 cup blue cheese salad dressing

Instructions

1. In Small Batter Bowl, combine hot pepper sauce, water and seasoning mix; whisk until blended. Pour mixture into resealable plastic food storage bag. Add chicken; toss until evenly coated with seasoning mixture. Place chicken on Stoneware Bar Pan.
2. Bake according to package directions.
3. Slice celery and tomatoes using Utility Knife. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion into thin wedges.
4. Toss vegetables with greens; place in medium (3 1/4-quart) Serving Bowl. Cut chicken crosswise into slices; arrange over salad.
5. Serve immediately with dressing.

Notes

Cook’s Tips: One pound frozen breaded chicken nuggets, prepared according to package directions, can be substituted for the chicken tenderloins, if desired.

Nutrition

Per serving: Calories 360, Total Fat 26g, Saturated Fat 5g, Cholesterol 50mg, Carbohydrate 17g, Protein 15g, Sodium 730mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef