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Chili's Boneless Buffalo Chicken Salad Recipe

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This recipe for Chili's Boneless Buffalo Chicken Salad is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pico de Gallo
1 Med Tomato
1/2 Med Onion
1 Green Onion
1/2 Jalapeño or other pepper
1/2 Bunch of Cilantro
Juice of a Lime (to taste)

Chicken
8 oz. Boneless Skinless Chicken Tenderloins (about 4)
1/2 Cup Panko Bread Crumbs
1/2 tsp. Mrs. Dash Table Blend
8 tbsp. Texas Pete Buffalo Wing Sauce

Salad
4 Cups Spring Mix (or other prepared salad mix)
4 tbsp. Kraft Free Ranch Dressing
4 Slices of Turkey Bacon, cooked and crumbled
Directions:
Directions:
Preheat oven to 425º. While oven is preheating, make the pico de gallo. Chop tomatoes and onions. Finely dice pepper, cilantro and green onion. Mix ingredients in bowl, add the lime juice and mix again. When the oven reaches temp., prepare and bake chicken. Place panko and Mrs. Dash in a gallon-sized ziploc bag. Add tenderloins, seal and mix to coat. Place tenderloins in baking dish and bake for 30 minutes. Remove dish from oven and let sit for 5 minutes. Chop tenderloins into bite-sized pieces. In a separate gallon-sized ziploc bag, place hot sauce. Place tenderloins into bag, seal and shake to coat. Assemble the Salad. Place greens on plate. Sprinkle with turkey bacon. Top with pico de gallo. Place tenderloin pieces on salad. Serve with ranch dressing on the side.

 

 

 

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