Bacon Buffalo Chicken Salad With Goat & Blue Cheese Croutons

• FOR THE CROUTONS:
• 2 ounces, weight Goat Cheese
• 2 ounces, weight Blue Cheese Crumbles
• 1/2 teaspoons Garlic Powder
• Salt And Pepper, to taste
• 1 whole Egg White
• 1/3 cups Panko
• FOR THE DRESSING:
• 1/2 whole Avocado, Peeled And Pitted
• 3/4 cups Almond Milk (or More Until Desired Consistency)
• 1/2 teaspoons Garlic Powder
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 pound Cooked Boneless, Skinless Chicken Breasts, Shredded
• 1/2 cups Franks Red Hot (or Enough For Desired Heat)
• 2 heads Large Heads Romaine Lettuce, Cleaned & Chopped
• 1 whole Large Red Bell Pepper, Stem And Seeds Removed, Chopped
• 4 pieces Cooked Applewood Smoked Bacon, Chopped
• 2 sprigs Green Onions, Sliced Thinly

1. For the croutons:
2. Preheat oven to 415 F.
3. Combine cheeses, garlic powder and salt and pepper in a bowl. Roll into tablespoon-size balls and set on a plate. I got 12 balls from this amount of cheese. Put the egg white into a shallow bowl. Put the breadcrumbs in another shallow bowl.
4. First roll the cheese balls in egg white, then in panko. Make sure all of the cheese is covered with panko. Place the balls on a parchment lined baking sheet. Bake in preheated oven for 15 minutes, or until panko is golden brown on the outside.
5. For the dressing:
6. Add avocado, milk, garlic powder, salt and pepper into a blender. Puree until smooth. You may need to adjust milk amounts to achieve desired consistency. Taste and re-season if needed.
7. For the salad:
8. Combine hot sauce and chicken in a small bowl. Set aside. Combine lettuce, peppers and bacon in a large bowl. Add salad into 4 bowls. Top with chicken, 3 croutons and drizzle with avocado dressing. Garnish with green onions.

croutons, cheese, crumbles, garlic, salt, egg white, dressing, avocado, almond milk, garlic, salt, salad, chicken breasts, red, red bell pepper, bacon, green onions

Taken from tastykitchen.com/recipes/salads/bacon-buffalo-chicken-salad-with-goat-blue-cheese-croutons/ (may not work)