- 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
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
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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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.
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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.
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Cut chicken into bite-size pieces. Toss with buffalo sauce. Add any additional sauce to taste.
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Use kitchen shears or knife to remove the long stems from the spinach. Chop the leaves a bit.
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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.