Best Buffalo Chicken Breast With Crunchy Celery Salad Recipes

Buffalo Chicken Breasts image

Provided by Martha Stewart

Time 55m

Yield Serves 4

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup Louisiana hot sauce, such as Frank's RedHot
1 1/4 cups panko breadcrumbs
1 1/4 pounds large carrots, peeled and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
2 cups sliced celery stalks, plus 1/4 cup leaves
2 ounces mild blue cheese, crumbled (1/2 cup)
2 teaspoons red-wine vinegar

Steps:

Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

Crispy Buffalo Ranch Chicken Salad with Goddess Dressing image

Provided by Tieghan Gerard

Time 45m

Number Of Ingredients 22

1 pound boneless chicken breasts, cutlets, or tenders
1/2 cup buffalo sauce, homemade or store-bought
1 cup Panko bread crumbs
1 tablespoon each dried chives and dried parsley
2 teaspoons dried dill
1 teaspoon each garlic and onion powder
1/2 teaspoon cayenne pepper, more or less to taste
1 pinch each kosher salt and black pepper
2 heads romaine lettuce, shredded
4 carrots, shredded
4 celery stalks, chopped
2 Persian cucumbers, chopped
4 radishes thinly, sliced
1/2 cup fresh cilantro or parsley, roughly chopped
1 avocado, sliced
1/2 cup crumbled blue cheese or feta cheese
1/2 cup plain greek yogurt
1/4 cup extra virgin olive oil
1 cup fresh cilantro
1/2 cup fresh basil
1 jalapeño, halved and seeded
juice from 1 lemon

Steps:

1. To make the chicken. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.2. Toss the chicken with 2 tablespoons buffalo sauce. Add the Panko, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine. Dredge the chicken through the crumbs, pressing firmly to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through. Drizzle the chicken with the remaining buffalo sauce.3. Meanwhile, make the salad. In a large salad bowl, combine the lettuce, carrots, celery, cucumbers, radishes, and cilantro.4. To make the goddess dressing. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce. Toss the salad with a few tablespoons of dressing.5. To serve, divide the salad among bowls. To each salad add the chicken, avocado, and crumbled cheese. Serve with fresh chives, additional buffalo sauce, and additional goddess dressing. Enjoy!

Nutrition Facts : Calories 378 kcal, ServingSize 1 serving