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Buffalo Blue Cheese Chicken Salad with Cauliflower Croutons and Sugared Pecans
Makes 2 entree salads
Ingredients
1 1/2
cups
Buffalo Sauce
like Frank's Red Hot Buffalo Sauce
1/4
head cauliflower florets
chopped into small bite size pieces
2
boneless/skinless chicken breasts
1
cup
panko breadcrumbs
1
tbsp
olive oil
2
tbsp
butter
1
tbsp
brown sugar
2
tbsp
pecans
halved
small head of Romaine
chopped for salad
1/4
cup
blue cheese crumbles
salt and pepper
to taste
blue cheese dressing
for topping the salad
salad toppings -I like baby carrots
cucumbers, pickles, onions, avocado, and boiled egg
Instructions
Marinate chicken in 1 cup buffalo sauce for at least 30 minutes.
Preheat oven to 350 degrees.
Pour panko breadcrumbs in a bowl and 1/2 cup buffalo sauce in another bowl.
Dip cauliflower florets in buffalo sauce then roll in panko. Spread out on baking sheet.
Bake for approx 8-10 minutes until golden but still crunchy. Let cool slightly.
Meanwhile heat a skillet over medium. Add olive oil.
Then add buffalo chicken with marinade to the skillet.
Season with salt and pepper and cook for approx 4-5 minutes, then flip, and cook the other side until cooked through.
Remove to a cutting board and slice chicken.
In a small skillet melt butter, mix in brown sugar, then add chopped pecans.
Cook over med low until toasted and crusted in sugar, about 5 minutes.
To plate add lettuce, then top with sliced chicken.
Add salad toppings along the side, like sliced boiled egg, carrots, pickle slices, cucumbers, sliced onions, and cubed avocado.
Sprinkle with blue cheese crumbles, cauliflower croutons and sugared pecans.
Serve with a side of blue cheese dressing.