BUFFALO CHICKEN SALAD
Featuring: Green Mill Buffalo Marinade & Wing Sauce
- 5 oz shredded or chopped Romaine lettuce
- 5 oz shredded or chopped Ice burg lettuce
- 1/4 cup (1/2 oz) chopped green onion
- 1/3 cup (2 oz) small diced red onion
- 1/4 cup (1 oz) Blue Cheese crumbles
- 1/3 cup (2 oz) small diced celery
- 6 oz chicken (pulled, fried or grilled)
- 1/4 cup Green Mill Buffalo Wing Sauce
- 1/2 cup (1 oz) shredded Cheddar cheese
- 1/2 cup (1 oz) shredded Monterey Jack cheese
- 1/2 cup (4 oz) Blue Cheese dressing (store bought)
- 1-1/2 Tbsp Green Mill Buffalo Wing Sauce (optional)
- Place romaine, Ice burg Lettuce, 1/2 the amount of green onion, red onion, Blue Cheese and celery in bowl and toss. (you can toss with 1/4 blue cheese dressing at this time or serve all on side)
- Place in bowl or on a big platter.
- Toss chicken in 1/4 cup Green Mill Buffalo Sauce. (use more if you want it a little more spicy)
- Place chicken in the middle and on top of salad and place cheese on both sides of chicken.
- Garnish salad with the remainder green onion, red onion, Blue Cheese crumbles, and celery.
- Drizzle with 1-1/2 T. Green Mill Buffalo sauce.
- Serve with blue cheese dressing. (for a different flavor add 1 to 2oz cooked bacon crumbles)
For Pulled: use cooked leftover chicken or cooked chicken breast pull with grain in thin strips toss with Green Mill Buffalo sauce, warm chicken in the microwave for 45 seconds covered and serve on salad.
For Grilled: toss a raw chicken breast with 1/8 cup Green Mill Buffalo sauce, spray grill or grill pan with pan spray, and place chicken on the grill; both sides and cook until inside temperature reaches 165. Toss in the desired amount of Green Mill Buffalo Sauce cut the chicken into strips and place on top of chicken.
For Fried: cut the raw chicken in strips or chunks and place in 1/2 cup buttermilk and 1/4 cup sour cream, (can be done a day ahead of time) when ready to fry drain extra buttermilk from chicken. In a bowl, make a seasoned flour with 2 cups flour 1-1/4 tsp black pepper and 1-1/2 tsp all-purpose seasoning. Toss chicken in seasoned flour and shake extra flour off. Fry in a preheated 350-degree fryer or in a sauce pan with 4 inches of oil. Cook chicken until golden brown about 3-5 minutes or until completely cooked 165 inside. Remove from fryer and shake off extra oil and toss with ¼ cup Green Mill Buffalo Sauce and place on top of salad.
For Saute: follow fried procedure instead of placing in a fryer. Heat a sauté pan over medium heat with 1/3 cup of oil, place chicken one by one in pan (do not overlap) cook and turn so both sides are golden brown and an inside temperature of 165