buffalo salad

It is totally worthy of that big thing coming up that starts with Super and ends with Bowl. I know I am a tad early to the Superbowl frenzy, but football food is good, and this is healthified football.

Buffalo Chicken and Crunchy Baked Onion Ring Salad with Blue Cheese.

smallish chicken breast

onions

butter milk

panko bread crumbs

cornmeal

whole wheat pastry flour flour

cayenne pepper

salt and pepper

butter lettuce (chopped)

grape tomatoes (halved)

carrots

cilantro

[blue cheese guacamole | https://www.halfbakedharvest.com/blue-cheese-guacamole-stuffed-mushrooms-with-buffalo-sauce/]

blue cheese (for topping)

plain greek yogurt

parsley

chives

dill weed

garlic powder

onion powder

salt

black pepper

cayenne (optional)

smoked paprika (optional)

To make the dressing. In small bowl mix together the greek yogurt, parsley, chives, dill, garlic powder, onion powder, salt and pepper. Add the cayenne and smoked paprika if using. Mix well and if needed, thin with 1 or two tablespoons of buttermilk. Place in the fridge until ready to use.

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper or a silpat.

Add the chicken to a large bowl and pour half the buttermilk (about 3/4 cup) overtop. Mix well and set aside. Add the remaining buttermilk to a bowl and set aside. Place the flour in a sealable plastic bag, then add onions, and shake to coat. Set aside.

In a shallow pie dish or large bowl add the panko, cornmeal, cayenne and a pinch of salt and pepper. Mix well.

Now grab the bag of onions. Shake off the excess flour and dip the onions 1 at a time into the buttermilk, then dip into bread crumbs and place on a baking sheet. Spray oil evenly over rings and sprinkle with salt and pepper. Bake for 20 to 25 minutes, or until coating is crisp flipping half way through. Season with salt, to taste. Set aside, but keep warm.

Meanwhile make the chicken. Remove each piece of chicken from the buttermilk, and dredge through the the remaining crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.

Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.

Gently toss each piece of chicken in the 1/2 cup of buffalo sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. Place both the onion rings and chicken back in the oven for 5 minutes just to re-warm.

Meanwhile add the lettuce, carrots, tomatoes, green onions and cilantro leaves to a large bowl and toss well. Divide the salad among four large plates or salad bowls. Top each plate with chicken and onion rings. Dollop with blue cheese guacamole and sprinkle with blue cheese crumbles. Drizzle on the ranch and buffalo sauce as desired. EAT.

A tasty salad packed full of buffalo flavor!

Crispy Buffalo Quinoa Bites Salad with Cheesy Ranch

butter (melted)

olive oil

hot sauce (I use Franks)

quinoa

cannellini beans (mashed)

egg (lightly beaten)

peper

greek yogurt

lemon juice

parsley (chopped)

garlic (grated)

pepper

blue cheese

leftover [baked french fries |https://www.halfbakedharvest.com/double-baked-fries-with-garlic-cheese-sauce-and-bacon/]

carrots (sliced

cheese (crumbled)

Make the dressing. Combine all ingredients except the blue cheese in a bowl and mix well. Stir in the blue cheese and place in the fridge while you make the salads.

Make the buffalo sauce. Combine the melted butter, olive oil, hot sauce and seasoned salt in a medium size bowl. Whisk to combine and set aside

In another bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, salt, pepper and 4 tablespoons of the buffalo sauce. Mix well to moisten the ingredients and then form into 30-35 equal size balls (about 1/2 tablespoon to 1 tablespoon of the quinoa mixture). Squeeze the balls together tightly with your hands, being careful.

Heat a large skillet over medium-high heat and add olive oil. Add half the balls to skillet and cook until golden and crisp on all sides, about five minutes. Gently (very gently) toss about 10 balls at a time with the buffalo sauce or you can dip each ball in the sauce as well if you are afraid the balls will crumble.

To assemble the salads, combine lettuce and carrots in bowls or on plates. Season lightly with salt and pepper, then toss. Top with an equal amount of green onions and fries, then add the buffalo quinoa bites on top. Cover in blue cheese, then drizzle with the dressing and add any remaining buffalo sauce. Go to town!

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan &amp; Gluten-Free.

Buffalo Chickpea Salad

(665 g) cooked salt-free chickpeas*

(60 ml) Homemade Vegan Mayo (or store-bought)

(60 ml) buffalo hot sauce*

celery,

red onion, diced

carrot, shredded

dill

Add-ins (optional): 1 cup fresh or frozen corn kernels cucumber

For serving (optional): toasted bread, lettuce

Buffalo Mayo: 

place the mayo and hot sauce in a large bowl and whisk until combined.

Mash the Chickpeas

Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.

Mix It Up: 

toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.

Serve

serve as-is, in a sandwich, or as a hearty &#8220;dip&#8221; with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.

Such a delicious recipe! It was so easy to make. Came together so quickly and now we have lunch for the next couple days.

Delicious!! Didn’t have dill but super flavorful. Cannot wait to make wraps with this the next few days.

This was yummy and easy to make. I forgot to buy dill but the mixture was very flavorful without it.  We had lunches for a couple of days. This salad is very good in a wrap. We will definitely make again as most of these are ingredients that we keep on hand in our house. Thanks for sharing!!

I halved the recipe because it’s only me eating this. I used chickpeas, previously pressure cooked, veganaise, cucumber, green pepper, scallion, and dill and used Franks hot pepper sauce. One of my newer favorite chickpea salad recipes. Last time I made this recipe, I used homemade cashew mayonnaise which also was tasty. Great recipes, thanks!
I don’t see where to upload any pictures.

We don't have buffalo sauce where I live, so I just used regular Frank's hot sauce instead (same amount). My salad came out much drier than the salad in the photos in the recipe, so I added two more tablespoons of mayo (so 6 tbsp in total). That was just perfect 👍 I really enjoyed the addition of some diced cucumber in the salad as well, as recommended in the recipe notes.

Thanks for a perfect lunch recipe.

This recipe is so good and so easy!! I’ve made it multiple times for a nice protein packed lunch that I can take to work and eat on the go. Got my mom and dad making it now too! It’s definitely my go to for a fast delicious lunch.

This buffalo chickpea salad is SO good! I don’t like celery so I subbed jalapeño for an extra little spicy kick and loved it!

This is my go to lunch for work! Thank you!

https://content.jwplatform.com/videos/bttFPiLv.mp4

This Buffalo Chickpea Salad is a spicy twist on the classic chickpea salad! Protein-packed and perfect for slathering on sandwiches and bringing with you on the go. Vegan & Gluten-Free.

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