Buffalo Chicken Salad with Parmesan-Dill Vinaigrette

Ingredients

  • FOR THE DRESSING:
  • ⅛ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ½ teaspoons Dried Mustard
  • ½ teaspoons Garlic Powder
  • ¾ teaspoons Dried Dill
  • 1 teaspoon Sugar
  • + 22 more ingredients
    • 1 Tablespoon Parmesan Cheese, Freshly Grated
    • 2 Tablespoons Apple Cider Vinegar
    • ¼ cups Olive Oil
    • ¼ cups Feta Cheese Crumbles
    • ¼ cups Blue Cheese Crumbles
    • 2 Tablespoons Sunflower Seeds
    • ¼ cups Fresh Cilantro, Chopped
    • 2 cups Cherry Tomatoes, Halved
    • 4 whole Green Onions, Sliced
    • ½ cups Celery, Chopped
    • ½ cups Carrots, Chopped
    • 8 cups Mixed Greens
    • FOR THE SALADS:
    • 2 Tablespoons Honey
    • 2 Tablespoons Brown Sugar
    • 2 Tablespoons Butter
    • 1 cup Frank's Red Hot Sauce (or Other Hot Sauce)
    • ¼ teaspoons Black Pepper
    • ¼ teaspoons Salt
    • 2 teaspoons Olive Oil
    • 1 pound Boneless Skinless Chicken Breast
    • FOR THE CHICKEN:

For the chicken: Heat a skillet over medium high heat. Brush one side of the chicken breasts with olive oil and sprinkle lightly with salt and pepper. Add the chicken, seasoned side down into the preheated skillet. While the seasoned side cooks, oil and season the other side. Cook the chicken for...

View full recipe at SpringPad

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