Buffalo Chicken Strips With Celery And Watercress Slaw
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
57
Spice
43
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Mayonnaise (divided)1 cup
Buttermilk1 tbsp
Hot Pepper Sauce1 cup
Shredded Red Cabbage4 cups
Watercress (small sprigs)Directions:
1
Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor
2
Season dressing with pepper
3
Set aside
4
Mix 1/2 cup mayonnaise and hot sauce in bowl
5
Sprinkle chicken with salt
6
Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko
7
Heat large nonstick skillet over medium heat
8
Sauté chicken until cooked through, about 7 minutes per side
9
Meanwhile, toss celery, cabbage, and vinegar in large bowl
10
Season slaw with salt and pepper
11
Mix watercress into slaw
12
Cut chicken crosswise into strips; arrange on 4 plates with slaw
13
Spoon dressing into 4 cups; serve with chicken
14
Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor
15
Season dressing with pepper
16
Set aside
17
Mix 1/2 cup mayonnaise and hot sauce in bowl
18
Sprinkle chicken with salt
19
Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko
20
Heat large nonstick skillet over medium heat
21
Sauté chicken until cooked through, about 7 minutes per side
22
Meanwhile, toss celery, cabbage, and vinegar in large bowl
23
Season slaw with salt and pepper
24
Mix watercress into slaw
25
Cut chicken crosswise into strips; arrange on 4 plates with slaw
26
Spoon dressing into 4 cups; serve with chicken