Summers around the corner, which means incorporating more fresh meals into your roster. This salad is so good you'll forget you're eating a salad - crispy honey Buffalo soaked chicken sits atop a bed of fresh veggies and cheese, topped with a homemade ranch dressing. Perfect for all your outdoor gatherings.
Crispy Sweet and Tangy Chicken Salad
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 6-8 servings
For the Ranch Dressing
1/2 cup mayonnaise
1/4 cup sour cream
2 tbs lemon juice
1 tbs olive oil (I used Leek infused olive oil)
1/4 cup fresh dill, finely minced
3 tbs fresh chives, finely minced
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
A large pinch of salt
2-4 tbs milk or buttermilk
For the Chicken
1/2 cup flour
1/2 tsp granulated garlic powder
1/2 tsp onion powder
1 tsp dried dill
2 chicken thighs
1 egg, beaten
3/4 cup Panko breadcrumbs
Neutral oil for pan frying
1/4 cup buffalo sauce
2 tbs honey
For the Salad
2 heads romaine lettuce, chopped
2 cups cherry tomato, halved
1 cup red bell pepper, sliced
1 ear corn, husked
1 tsp butter
1 avocado, diced
1/4 cup red onion, thinly sliced
1/2 cup blue cheese, crumbled
Salt and pepper
Start by making the dressing. Add all of the ingredients for the ranch dressing into a mixing bowl except for the milk/buttermilk. Whisk well to combine. Add the milk/buttermilk, 1 tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust for seasoning.
Prepare the chicken. Set up your breading station. In a shallow bowl, add the flour, garlic powder, onion powder, dried dill, and 1 tsp salt. Whisk to combine. In another shallow bowl, beat an egg. In the third shallow bowl, add the Panko breadcrumbs. Lightly salt the chicken thighs, then working one at a time, dip them in the flour, then the beaten egg, then the Panko breadcrumbs. To ensure your chicken gets super crispy, use your fingers to press the chicken thighs into the flour and Panko breadcrumbs really well.
Heat up about 1 inch of oil in a large frying pan. Heat the oil up over medium heat, then add the breaded chicken in, working with one piece of chicken at a time. Cook the chicken for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165 F. This could take a little more or a little less time, depending on the thickness of the chicken. Remove from pan and let cool slightly.
Prepare the salad while the chicken cools. Spread the butter on the corn, and place on a foil lined baking tray. Put in an oven set to broil for 6-8 minutes, or until the corn begins to brown. Turn once during broiling time. Remove from oven and let cool before cutting the kernels off the cob.
In a large bowl or serving platter, lay the lettuce on the bottom. Arrange the cherry tomatoes, bell pepper, corn, avocado, and red onion on top. Sprinkle with the crumbled blue cheese, and with a pinch of salt and pepper.
Whisk together the buffalo sauce and honey. Pour the mixture evenly over both sides of each piece of chicken, then cut into thin strips. Arrange the chicken on top of the salad. You can serve with the ranch dressing on the side so that everyone can dress their own salad, or poured on top of the whole salad and tossed.