Buffalo Chicken Salad with Parmesan-Dill Vinaigrette

Ingredients

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

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...

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