Buffalo Chicken Salad

I hope everyone had a healthy and grateful Memorial Day weekend!  Thank you from the bottom of my heart to all of our soldiers for everything you do.

We finished putting in the garden and actually ate the first fresh salad of the season. It is so amazing how completely refreshing and different fresh greens taste compared to the lettuce and greens available in the grocery store all winter long; each leaf in the salad had so much flavor that a simple drizzle of extra virgin olive oil, a squeeze of lemon, and a little salt and pepper was all it needed.  Thank goodness for the growing season up here to begin!

And our farmer finally has chickens again. When I get chickens from the farmer, they usually come to us either whole or in halves.  The extra processing (cutting) costs more, so our farmer tries to keep it as economical as possible for his customers by only allowing minimal "processing".  That means no "boneless, skinless chicken breasts" for us.  Which is fine, because I think it's important to remember that meat is not a commodity, but a life, and should be respected as such, and purchasing the chicken whole makes it that much more tangible for us consumers.

In order for us to get to the "boneless, skinless chicken breast" stage, we reserve the darker meat on the chicken for other recipes that better feature dark meat, and then cut the breast meat from the bone (keeping the bones for broth).  I hesitate to give a number regarding how many chicken breasts will make up the 1 1/2 lbs called for in this spicy chicken salad recipe because all chickens are different, so just use your judgement (or your scale).

Be sure to choose cool flavored veggies to offset the heat of the chicken.  Sweet pea pods, bell peppers, and carrots, along with crunchy, cool celery and cucumbers work beautifully to offset the spicy bite of the chicken.  Choose a rich, creamy dressing for the same purpose. With regards to the hot sauce, look for a brand that lists only water, hot peppers, and vinegar as the sole ingredients on the label.  Better yet, make your own.  I haven't made my own yet, but I'm looking forward to using the recipe listed in The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making written by Alana Chernila of Eating From the Ground Up.

Buffalo Chicken Salad
serves 6

• 1/4 c butter, melted
• 1/4 c hot sauce
• 1 1/4 c  dried bread crumbs
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne (or up to 1/2 tsp if  you prefer it very spicy)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
•  1 1/2 lb chicken breast, cut into approximately 1 inch cubes
  
• 8 cups salad greens (including baby spinach, baby chard, arugula, red and/or green leaf lettuces)
• pea pods
• green onions (seasonal)
• sliced celery
• shredded carrot
• sliced cucumbers (seasonal)
• sliced bell pepper (seasonal)
• Your favorite Ranch-style or Bleu Cheese-style dressing

Preheat oven to 425F.  Lightly oil two rimmed baking sheets with olive oil.

In one shallow bowl, combine the melted butter and hot sauce.  In another shallow bowl, combine the breadcrumbs, paprika, salt, cayenne, onion powder and garlic powder.

Dip several pieces of chicken into the hot sauce and butter mixture. Coat well. 

 Toss the coated pieces in the breadcrumb mixture.

Place on the prepared baking sheets.  Continue with the rest of the chicken.

Bake chicken for about 20-25 minutes, or until chicken is no longer pink and coating is beginning to lightly brown.

Meanwhile, prepare plates by dividing the salad greens between 6 large salad bowls or plates.  Toss with the pea pods, green onions, celery, carrot, cucumber, and/or bell pepper.

Drizzle with dressing.

Top the prepared salad plates/bowls with chicken pieces.

Enjoy!