Ingredients
1 c. buffalo sauce
2 tbsp. honey
Juice of 1 lime
1 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
1 1/2 lb. boneless skinless chicken breasts (about 3 breasts)
1 tbsp. extra-virgin olive oil
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. buttermilk
2 cloves garlic, minced
1/4 c. freshly chopped parsley
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. onion powder
Pinch of cayenne pepper
4 c. chopped romaine
2 c. baby spinach
2 stalks celery, sliced
1 carrot, cut into matchsticks
1 Persian cucumber, cut into half moons
1 avocado, sliced
1/2 red onion, thinly sliced
1 c. halved cherry tomatoes
3/4 c. blue cheese crumbles
Preparation
Step 1Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours. Step 2In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips. Step 3Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use. Step 4Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.
