Buffalo Chicken Bowl

• 1 chicken breast; boneless, skinless
• 1 cup buffalo sauce
• 1/2 avocado; thick slices
• 1/3 bunch cilantro; chiffonade
• 1/4 red onion; julienne
• 1 handful of arugala
• 1 champagne vinaigrette; as needed
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground celery seed
• 1/2 tsp ground coriander seed
• 1 pinch of salt and white pepper
• 1 vegetable oil; as needed

1. Coat chicken with enough oil to cover.
2. Season with dried spices.
3. Sear each side in a cast iron pan.
4. Add buffalo sauce.
5. Cover and bake at 300 for approximately 40 minutes or until thermometer reaches 165
6. Cover onions with cold water for ten minutes to remove a little of the pungent bite.
7. Combine arugala, cilantro, and onions in a mixing bowl.
8. Toss with enough vinaigrette to coat.
9. Add a pinch of salt.
10. Place at the bottom of a large salad bowl.
11. Top with avocado then chicken breast.
12. Variations; Celery, carrots, blue cheese, goat cheese, mozzarella, gruyere, parmesan, smoked gouda, swiss, roasted bell peppers, corn, ranch, sour cream, yogurt sauce, fennel, croutons, fried tortilla strips, spinach, romaine, butter leaf, Boston bibb, tomato, steak, shrimp, vinegar, lemon, lime, grapefruit, roasted garlic, caramelized onions, fried shallots, pickled vegetables, blue cheese dressing, black beans, bacon

chicken, buffalo sauce, avocado, cilantro, red onion, handful of arugala, vinaigrette, onion, garlic, paprika, celery, ground coriander seed, salt, vegetable oil

Taken from cookpad.com/us/recipes/356031-buffalo-chicken-bowl (may not work)