Description
Tossed in a spicy sauce, chicken is served with cucumbers, creamy blue cheese, and a white balsamic vinaigrette for a cool summer salad with tons of protein.
Ingredients
Scale
For the White Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1–2 tbsp Maple syrup or honey
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
For the Buffalo Chicken:
- 2 (6-8 oz) boneless skinless chicken breasts
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 4 tbsp buffalo hot sauce
For the salad:
- 6 cups chopped romaine lettuce
- 8 mini cucumbers, sliced into thin rounds
- 2 cups grape tomatoes, cut in half
- 1 medium purple onion, chopped
- 1 (4.4 oz) pack Castello Traditional Danish Blue Cheese, crumbled or sliced
Instructions
For the dressing:
- In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.
For the Buffalo Chicken Bites:
- Cut chicken breast into 1-1½ inch cubes. Season with salt, pepper and oregano. Add 1 tbsp olive oil and toss to coat.
- Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add chicken pieces, making sure there is some space in between each one. Cook for 3-4 minutes per side, until no longer pink, the outside turns golden and thermometer registers 165 F. Transfer chicken to a plate, lined with paper towel.
- Wipe grease off the pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.
For the salad:
- In a large bowl add lettuce, tomatoes, cucumbers, onions, blue cheese and buffalo chicken bites. Pour dressing on top and toss to combine. Enjoy!
- Category: Main, Side