Buffalo Chicken Salad

• 1 12 lbs boneless skinless chicken thighs, skin removed and cut in 1 inch cubes
• 12 cup soy flour
• 14 cup pork rind, ground
• 1 head iceberg lettuce, cut in 1-inch squares
• 2 stalks celery, sliced
• 12 cup chopped yellow pepper
• 14 cup sliced red onion
• 12 cup blue cheese dressing, see recipe
• 13 cup hot sauce
• 34 cup mayonnaise
• 14 cup half-and-half
• 34 cup sour cream
• 2 crushed garlic cloves
• 1 -2 tablespoon white vinegar
• 4 tablespoons fresh parsley
• 6 ounces crumbled blue cheese
• 14 teaspoon fresh white pepper
• 1 teaspoon salt

1. Chicken Preparation:.
2. Preheat oven to 425 degrees.
3. Mix soy flour and ground pork rinds in 1 gallon plastic bag.
4. Toss in chicken and shake well.
5. Shake excess flour from chicken and place on greased casserole and spray chicken lightly with canola oil.
6. Bake chicken in oven for approximately 15 minutes.
7. Broil for 1-2 minutes more until lightly browned.
8. Remove chicken and toss with hot sauce.
9. Remove core from head of lettuce.
10. Cut lettuce in chunks and place on large platter.
11. Spoon blue cheese dressing over lettuce.
12. Garnish lettuce with chopped celery, sliced onion and yellow pepper.
13. Remove chicken and spread over lettuce.
14. Season with fresh cracked black pepper.
15. Blue Cheese Preparation: yields 3 servings
16. Whisk mayonnaise, half & half and sour cream in bowl.
17. Add garlic and white pepper.
18. In mini chopper chop fresh parsley and whisk with dressing in bowl.
19. Add vinegar and salt and continue to whisk until all ingredients are incorporated.
20. Stir in crumbled blue cheese.
21. Pour into container making sure to scrap bowl with rubber spatula.
22. Refrigerate up to two weeks.

chicken, soy flour, pork rind, stalks celery, yellow pepper, red onion, blue cheese dressing, hot sauce, mayonnaise, sour cream, garlic, white vinegar, fresh parsley, blue cheese, fresh white pepper, salt

Taken from www.food.com/recipe/buffalo-chicken-salad-330857 (may not work)