Crispy Baked Buffalo Chicken and Blue Cheese Salad with Bowery Mixed Greens
This hearty salad is perfect for a classic summertime lunch.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Plate
- Mixing bowl
- Measuring cup
- Cutting board
- Chef's knife
- Spoon
- Serving platter
Ingredients
- 1 pound thin-sliced, boneless/skinless chicken breast
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ¼ cup Buffalo sauce
- 1 cup panko breadcrumbs
- cooking spray
- Bowery Baby Butter, 4 oz (or Bowery Mixed Greens)
- 3 stalks celery, thinly sliced
- 1 cup shredded carrots
- ¼ cup blue cheese crumbles
- ¼ cup blue cheese dressing
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