Buffalo-Style Chicken Salad

• FOR THE DRESSING:
• 1/3 cups Crumbled Blue Cheese
• 1/4 cups Light Mayonnaise
• 1/4 cups Light Sour Cream
• 1 teaspoon Distilled White Vinegar
• FOR THE SALAD:
• 3/4 cups Panko Bread Crumbs
• 1 pound Chicken Tenders
• 2 Tablespoons Frank's Hot Sauce
• 1 Tablespoon Light Mayonnaise
• 6 cups Chopped Romaine Lettuce
• 2 whole Large Tomatoes, Chopped
• 2 whole Green Onions, Thinly Sliced

1. Preheat the oven to 450 degrees (F). Spray a small baking dish with cooking spray.
2. To make the blue cheese dressing, combine the blue cheese, 1/4 cup mayo, sour cream and vinegar in a bowl. Whisk together until blended.
3. Spread the panko bread crumbs out on some wax paper.
4. Toss together the chicken tenders, hot sauce and 1 Tablespoon of mayo in a bowl. Then coat the chicken tenders, one tender at a time in the panko bread crumbs and place them in the prepared baking dish. Bake for 5-7 minutes per side, until chicken is cooked through. Cut cooked chicken into bite sized pieces.
5. Toss together the lettuce, tomatoes and green onions in a bowl. Drizzle with the blue cheese dressing and serve the chicken on top. Enjoy!

dressing, cheese, ubc, ubc, white vinegar, salad, bread crumbs, chicken, light mayonnaise, romaine lettuce, tomatoes, green onions

Taken from tastykitchen.com/recipes/salads/buffalo-style-chicken-salad/ (may not work)