Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: ½ cup mayonnaise; ½ cup sour cream; 1 tablespoon lemon juice or vinegar; 4 ounces blue cheese crumbles, divided; ¼ teaspoon ground black pepper; ½ cup hot sauce (Frank’s or other preferred brand):; 6 tablespoons unsalted butter; 1 large egg; ¼ cup mayonnaise; 2 tablespoons all-purpose flour; ½ teaspoon kosher salt; 1 ½ cups breadcrumbs; 2 tablespoons unsalted butter, melted; 1 pound chicken tenders; 1 head iceberg lettuce; 1 cup cherry tomatoes, halved; 6 slices crispy bacon, chopped

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https://www.mashed.com/2254846/buffalo-chicken-wedge-salad-recipe/

Buffalo Chicken Wedge Salad Recipe - Mashed

Crisp iceberg lettuce is topped with crispy, saucy scratch-made Buffalo chicken and creamy homemade blue cheese dressing in our unique take on an old favorite.

Rezept

appetizer lunch salad dinner

Zubereitungszeit ca. 42 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 12 Minuten

Zutaten:

½ cup mayonnaise
½ cup sour cream
1 tablespoon lemon juice or vinegar
4 ounces blue cheese crumbles, divided
¼ teaspoon ground black pepper
½ cup hot sauce (Frank’s or other preferred brand):
6 tablespoons unsalted butter
1 large egg
¼ cup mayonnaise
2 tablespoons all-purpose flour
½ teaspoon kosher salt
1 ½ cups breadcrumbs
2 tablespoons unsalted butter, melted
1 pound chicken tenders
1 head iceberg lettuce
1 cup cherry tomatoes, halved
6 slices crispy bacon, chopped

Arbeitsschritte:

To prepare the blue cheese dressing, in a bowl, stir to combine the mayonnaise, sour cream, and lemon juice.
Stir in about ¾ of the blue cheese crumbles (reserving the rest for sprinkling over the salads) and the pepper; chill until ready to use.
To prepare the Buffalo sauce, in a small pot, heat the hot sauce and butter until melted. Set aside.
Preheat the oven to 450 F.
Line a small baking sheet with parchment paper.
To prepare the Buffalo chicken, in a bowl, whisk to combine the egg, mayonnaise, flour, and salt. Mix to combine the breadcrumbs and butter in a separate bowl.
Cut the chicken tenders into thirds.
Toss the chicken with the egg mixture to coat.
Dip each piece in the breadcrumb mixture and transfer it to the prepared baking sheet.
Bake for 4-6 minutes.
Preheat the oven to broil.
Continue to cook until the tenders are golden brown and cooked through.
Trim off the bottom of the iceberg lettuce and cut it into quarters.
Give the chicken 5 minutes to rest, then slice it into smaller bites.
Transfer the chicken pieces to a bowl and toss to coat them with the hot sauce mixture.
Place a spoonful of blue cheese dressing on each of four plates, and top each with a wedge of lettuce.
Spoon over the blue cheese dressing, and sprinkle each plate with cherry tomato halves.
Divide the chicken between each plate, and sprinkle each plate with bacon and the remaining blue cheese crumbles to finish.
Serve immediately.