Buffalo Salad with Shoestring Fried Onions
Buffalo Salad with Shoestring Fried Onions takes care of all of your hot wing cravings!
Servings: 4 servings
Ingredients
- 1 large boneless skinless chicken breast
- ¾ cup buttermilk
- ½ cup panko bread crumbs
- ½ cup yellow cornmeal divided
- ½ cup buffalo wing sauce I like Moore’s
- 1 small onion peeled and thinly sliced into rings
- ¼ cup all purpose flour
- 1 t . kosher salt
- ½ t . pepper
- Vegetable oil for frying
- 4 cups chopped mixed lettuces ( such as romaine spinach, etc.)
- 1 roma tomato sliced
- ½ avocado sliced
- ¼ cup shredded mozzarella
Dressing:
- ½ cup plain yogurt
- 3 T light mayo
- 2 T buttermilk
- 1 T fresh parsley
- ½ t . dill weed
- ½ t . onion powder
- ½ t . garlic powder
- ½ t . salt
- ¼ t . pepper
- 1 t . lemon juice
Instructions
- Preheat the oven to 425 degrees. Slice the chicken breast into 4 strips. Submerge the chicken in the buttermilk, making sure to coat. In a shallow dish, mix together ¼ cup of the cornmeal and the panko bread crumbs and season with 1 t. salt and ¼ t. pepper. Coat each chicken strip in the bread crumb mixture and place them onto a greased baking sheet. Spray the strips liberally with cooking spray and bake for 10 minutes, turning halfway through, until chicken reaches 165 degrees.
- Meanwhile, in a shallow dish mix together the remaining cornmeal, flour and ½ t. salt and ¼ t. pepper. Toss the onion slices in the flour mixture, making sure to separate the rings as you toss. Heat about ½ an inch of vegetable oil in a skillet until the oil shimmers. Add the onions to the oil and fry until golden brown, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
- Combine all of the dressing ingredients in a blender or food processer and blend until smooth. Taste and adjust seasonings if necessary.
- In two large bowls, divide the lettuce mix, top with tomatoes, avocado and mozzarella cheese. Place 2 chicken strips on top of lettuce bed and top each with fried onions. Serve with dressing on top!