Cooper Cheese Buffalo Chicken Spinach Salad

Shred Shred SHRED 4 4 SERVES: 4
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Here’s the situation. You know the responsible choice is a salad, but you really could go for buffalo wings. Or maybe it’s the opposite. It’s game day, you love throwing back some wings, but you’re really craving the refreshing flavors of a good, hearty salad. No worries. You can have both. At the same time. Plus Cooper Cheese. You really can’t go wrong.

INGREDIENTS

2 8-ounce boneless skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/2 cup buffalo hot sauce (or more, depending on preference)
8 cups fresh baby spinach, washed
2 celery stalks, thinly sliced
1 red onion, thinly sliced
1 avocado, diced
1 cup Cooper Sharp White cheese, shredded
1/2 cup blue cheese dressing

DIRECTIONS

Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to even thickness, about 1/2 inch thick. Remove from plastic wrap and season on both sides with salt and pepper.

In a large sauté pan, heat olive oil over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, or until cooked through and no longer pink inside. Remove from heat and transfer chicken to a plate to rest for 5 minutes.

Cut chicken into bite-size pieces. Toss with buffalo sauce. Add any additional sauce to taste.

Use a kitchen shears or knife to remove the longer stems from the spinach. Chop the leaves a bit.

In a large salad bowl, toss together the spinach, celery, onion and avocado. Add the buffalo chicken and sprinkle with Cooper Cheese. Drizzle with blue cheese dressing. Toss to combine if desired.