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Buffalo Chicken Salad




Source of Recipe


pampered chef


List of 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 package (12 ounces) mixed salad greens with romaine and leaf lettuce (8 cups)
1/2 cup blue cheese salad dressing


Recipe



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. Bake according to package directions.

2. Slice celery and tomatoes using Utility Knife. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion into thin wedges.

3. Toss vegetables with greens; place in medium (3 1/4-qt.) Serving Bowl. Cut chicken crosswise into slices; arrange over salad. Serve immediately with dressing.

Yield: 6 servings

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

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