|When I saw Buffalo Chicken Salad on Apple a Day, I was interested. Very very interested, but with a few changes, of course. First, the bleu cheese had to go and ranch had to take its place. Then, I had to fry the chicken, because really, that always makes it so much better. Once I made the changes, we had a total winner on our hands. Even though C separated the chicken and the salad on his plate, he agreed that it was quite good. The best part is I was able to save some plain chicken for Miss F. A perfect family dinner.|
½ cup vegetable oil.
½ cup flour
½ teaspoon salt
½ cup milk
1 boneless skinless chicken breast, cut into bite size pieces
¼ cup Frank’s Red Hot Sauce, or wing sauce of your choosing
4 cups baby spinach
2 carrots, peeled and sliced
2 celery stalks, sliced
¼ cup ranch dressing
Heat just enough oil to cover chicken over medium high heat. Stir together flour & salt. Dip chicken in milk, then flour. Dip in milk again, then flour again. Refrigerate chicken for 10-15 minutes. Fry chicken in oil for 10 minutes until golden brown. Drain on paper towels. Toss the chicken with the hot sauce.
Toss the spinach, carrots and celery with the ranch dressing. Divide between two plates, serve with the chicken.
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