Bacon Buffalo Chicken Salad with Goat & Blue Cheese Croutons

Bacon Buffalo Chicken Salad is an upgrade from the regular with creamy, panko crusted goat cheese croutons and a simple avocado dressing!

I like to spice things up.

I have an undying love for all things buffalo. The ever so popular Buffalo chicken dip; Cabot’s Hot Buffalo Wing Cheddar; Stovetop Buffalo Chicken Shells & Cheese; and last but certainly not least in my heart, the buffalo chicken sandwich. Bet you thought it would be wings…nope. Not my thing. Something about eating meat off the bone and not to mention how messy it gets ya. Call me prissy. Whatever, I’ll wear it proud.

Enter the Buffalo Chicken Salad! A crunchy, vibrant salad filled with fiery chicken, smoky bacon and crispy peppers. Well doesn’t that just sound like a normal salad? No; certainly not my internet friend. I became fascinated with Tieghan’s buffalo oven fried goat cheese. Like whaaaa?! This girl has got it goin on. Her recipes are drool worthy and I absolutely adore her.

So when I saw this recipe I knew I had to take a stab at them. After adding my own spin to these little gems, they are the perfect whirl to this salad taking your lunch from ordinary to extraordinary.  They are oh so salty, creamy and not to mention the beautiful golden hue they add to the top of salad. Can’t contain myself.

Now, whip up this salad. Devour and pour yourself a little cocktail for throwing a curveball to your taste buds. Trust me…they will thank you.

Bacon Buffalo Chicken Salad with Goat & Blue Cheese Croutons

Bacon Buffalo Chicken Salad is an upgrade from the regular with creamy, panko crusted goat cheese croutons and a simple avocado dressing!

20 minPrep Time

15 minCook Time

35 minTotal Time

Yields 4

Author:

Megan

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Ingredients

• 1 pound chicken, cooked and shredded
• 1/2 cup Franks Red Hot (or enough for desired heat)
• 2 large heads romaine lettuce, cleaned and chopped
• 1 large red bell pepper, chopped
• 4 strips applewood smoked bacon, cooked and crumbled
• 2 green onions, sliced thinly
• Goat & Blue Cheese Croutons
• 2 oz goat cheese
• 2 oz blue cheese crumbles
• 1/2 tsp garlic powder
• Salt & Pepper, to taste
• 1 egg white
• 1/3 c panko
• Avocado Dressing
• 1/2 avocado
• 3/4 - 1 cup almond milk (or milk of choice)
• 1/2 tsp garlic powder
• Salt & Pepper, to taste

Instructions

1. Preheat oven to 415 degrees.
2. For Croutons, combine cheeses, garlic powder and salt and pepper.
3. Roll into tablespoon size balls. I got 12. First roll in egg white, then in panko; make sure all cheese is covered with panko. Place all on parchment lined baking sheet. Bake in preheated oven for 15 minutes, or until panko is golden brown on the outside.
4. For Chicken, combine hot sauce and chicken. Set aside.
5. For Dressing, add avocado, milk, garlic powder, salt and pepper to a blender. Puree until smooth. May need to adjust milk amounts to achieve desired consistency. Taste and reseason if needed.
6. For Salad, Combine romaine, peppers, and bacon. Add salad to 4 bowls. Top with chicken, 3 croutons and drizzle with avocado dressing. Garnish with green onions.

7.8.1.2

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https://withsaltandwit.com/bacon-buffalo-chicken-salad-goat-blue-cheese-croutons/

Hungry for more spice?

Buffalo Chicken Stuffed Potato Skins with Honey Blue Cheese Sauce

Roasted Poblano Salsa

{Slow Cooker} Enchilada Chicken Meatball Sub Sandwiches with Skinny Queso Dip

 If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!