Buffalo Chicken Salad

• Buffalo Chicken:
• 1/2 lbs. boneless, skinless Chicken Breasts, cut into bite-size pieces
• 2 c Bread Crumbs
• Salt and Pepper, to taste
• 1 c Hot Sauce (my husband's favorite sauce was a combination of Buffalo Wild Wing's Medium Sauce and Hot Barbeque Sauce)
• 1 tbsp Paprika
• 1 tbsp Chili Powder
• Salt and Pepper, to taste
• Salad:
• 1 pkg prepared Salad
• 1 Cucumber, sliced
• 1 c Ranch Salad Dressing

1. 1) Chop the chicken breasts into bite-sized pieces.
2. 2) In a zip-top bag, combine the bread crumbs, salt, and pepper. Shake to combine. Add the chicken, seal the bag, and shake to coat the chicken in the bread crumbs.
3. 3)Heat fryer oil to 350 degrees F. Working in batches, fry the chicken in the oil until golden brown, about 5-8 minutes, depending on the batch size.
4. 4) While the chicken is frying, make the sauce. Combine the hot sauce, paprika, chili powder, salt, and pepper in a large bowl.
5. 5) After draining the chicken on paper towels, toss into the sauce until completely coated.
6. 6) In another large bowl, combine the prepared salad, cucumbers and Ranch dressing. Toss until the vegetation is completely coated.
7. 7)Plate the salad, and top with the buffalo chicken. If desired, you can add more ranch dressing on top.

buffalo chicken, chicken breasts, bread crumbs, salt, hot sauce, paprika, chili powder, salt, salad, salad, cucumber, salad dressing

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-salad-1206065 (may not work)