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Louisiana Gold® Buffalo Chicken Salad and Slaw
1 lb. boneless, skinless chicken breasts
2 cups buttermilk
2 tbs. Louisiana Gold® Red Pepper Sauce or 2 1/2 tbs. Louisiana Gold® Green Sauce
1 box Triscuit crackers, pulverized in a food processor or 2 cups dried bread crumbs
6 tbs. vegetable oil |
1/2 cup mayonnaise (lowfat if desired)
1/2 cup sour cream (lowfat if desired)
1/2 cup crumbled blue cheese (about 1 1/2 ounces)
4 cups thinly shredded cabbage
2 cups coarsely grated carrots
1 cup thinly sliced celery |
Separate the "tenders" (little flap of meat attached to the breast) from each breast half. Pound the
breast and the tenders between two sheets of plastic wrap to 1/8-inch thickness. Whisk together the buttermilk
and 1 tablespoon of the Louisiana Gold® Red or Green Sauce with salt and pepper to taste; add the chicken and
let marinate, covered and chilled for 30 to 45 minutes. Lift the chicken out of the marinade and dip it in the
crumbs, making sure it is well coated on all sides. Heat 3 tablespoons of the oil in a large skillet over high
heat until it is just smoking. Turn down the heat to moderately high, add half the chicken and cook until it is
browned on all sides and just cooked through, about 6 to 8 minutes. Repeat the procedure with the remaining oil
and chicken. Sprinkle lightly with salt and transfer 1/4 of the chicken to each of 4 plates. In a food processor
or blender, puree the mayonnaise, sour cream, blue cheese, remaining Louisiana Gold® Red or Green Pepper Sauce,
3 tablespoons water and salt and pepper to taste. Toss the cabbage, carrot and celery with 2/3 of the dressing.
Drizzle the remaining dressing over the chicken and top each portion with some of the cole slaw. |
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