Buffalo Chicken And Blue Cheese Salad

• FOR THE WHITE BALSAMIC VINAIGRETTE:
• 1/2 cups Extra Virgin Olive Oil
• 1/4 cups White Balsamic Vinegar
• 1 Tablespoon Maple Syrup
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Itallian Seasoning
• FOR THE BUFFALO CHICKEN:
• 16 ounces, weight Boneless, Skinless Chicken Breasts
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Dried Oregano
• 2 Tablespoons Olive Oil, Divided
• 1 Tablespoon Butter
• 4 Tablespoons Buffalo Hot Sauce
• FOR THE SALAD:
• 6 cups Chopped Romaine Lettuce
• 2 cups Grape Tomatoes, Cut In Half
• 8 Mini Cucumbers, Sliced Into Thin Rounds
• 1 Medium Purple Onion, Chopped
• 4-1/2 ounces, weight Castello Danish Blue Cheese, Crumbled

1. For the dressing:
2. In a bowl, whisk all ingredients together until blended. Store in airtight container until ready to use.
3. For the Buffalo chicken bites:
4. Cut chicken breast into 1-11/2 inch cubes. Season with salt, pepper and oregano. Add 1 tablespoon olive oil and toss to coat.
5. Heat remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken pieces, making sure there is some space in between each one. Cook 3-4 minutes per side, until no longer pink, the outside turns golden, and thermometer registers 165u0b0F. Transfer chicken to a plate, lined with paper towel.
6. Wipe grease off pan and melt butter. Add hot sauce and stir to combine. Toss chicken in the prepared sauce.
7. For the salad:
8. In a large bowl, add lettuce, tomatoes, cucumbers, onions, blue cheese and Buffalo chicken bites. Pour dressing on top and toss to combine. Enjoy!

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