Buffalo Chicken Salad is one of my favorite salads, and this family style version with grilled chicken instead of the traditional fried chicken is a healthy substitution to one of the best salads. Everyone in your family will love it!
[What you need]
2 large chicken breasts
2 large avocados
1 can sliced olives
2 large tomatos
1/2 green onion
1 bag of spring mix lettuce
Light Ranch Dressing
Buffalo Sauce
Croutons
Salt
Pepper
Oil (for cooking the chicken, about 1 tablespoon)
For the Croutons:
1 french baguette - it can be day old and starting to harden
olive oil
italian spices - I like to use dried rosemary, oregano, and parsley
[What to do]
To make the Croutons:
Slice the baguette into small cubes, whatever size you want your croutons to be. Lay them out in a single layer on a baking sheet and drizzle with olive oil (don't be shy with it!). Sprinkle on some seasonings and throw it under the broiler on high. When they start to turn a golden color, take them out, toss them up and put them in again. Continue doing this until they are crispy on all sides. Make sure to watch them closely when they are under the broiler, they tend to go from perfectly done to completely burned in about 5 seconds!
Now you can cook your chicken. I like to pound out the breasts to about 1/2 thick and salt and pepper them on both sides. Then heat up about 1 tablespoon of vegetable oil in a cast iron skillet over medium heat. When the oil starts to smoke, add your chicken breasts to it and cover and cook for 5-6 minutes. Then flip them over and cook for another 5-6 minutes. If your chicken is a little thicker, it will take longer, just make sure it's not pink in the middle!
Once your chicken is cooked, chop it up in to pieces and toss in buffalo sauce and set aside. Next chop your veggies and assemble your salad, topping it off with your chicken and croutons. Enjoy!