Buffalo Chicken Salad ...p34

This recipe introduced me to two ingredients I've never used before:  Frank's hot sauce and Panko breadcrumbs.  I've kept a bottle of Frank's in my fridge since - like Tabasco with body.....and I plan to use Panko more often.  It's oxymoronic.  Is that a word?  The crumbs are soft, yet crunchy..... 


A really great combination with a slightly tangy dressing of blue cheese and yogurt - you'll enjoy it if you like chicken wings with a side of blue cheese. 

Hardy Appetit!

BUFFALO CHICKEN SALAD

2 T Frank's hot sauce
1 tsp apple cider vinegar
1 tsp dark brown sugar
1/4 tsp salt
1 pound chicken tenders
1/2 cup panko breadcrumbs
1 tsp vegetable oil
1 ounce crumbled blue cheese (or your choice of cheese)
1/4 cup plain nonfat yogurt
2 T nonfat buttermilk
1/4 tsp pepper
1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Heat oven to 400°.  Whisk together the hot sauce, vinegar, sugar, and salt in shallow dish until well blended.  Add the chicken and turn to coat.  Marinate for 10 min. at room temp.

Put the breadcrumbs and oil in shallow dish and toss to combine.  Dredge each chicken tender in the breadcrumbs, completely coating both sides.  Transfer to rack of broiler pan.  Bake, turning once until chicken is cooked through and crust is golden brown, about 12 min.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper.  Toss with the lettuce and celery until well coated.  Divide the dressed greens and chicken tenders among four serving plates.  Serve immediately.