Buffalo Chicken Strips with Celery and Watercress Slaw |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Look for panko in the Asian foods section of the supermarket. Ingredients:
3/4 cup mayonnaise, divided |
1/2 cup buttermilk |
3 ounces blue cheese, crumbled |
1 tablespoon hot pepper sauce |
4 skinless boneless chicken breast halves |
1 1/4 cups panko (japanese breadcrumbs) |
4 large celery stalks, cut diagonally into paper-thin strips |
1 cup shredded red cabbage |
3 tablespoons unseasoned rice vinegar |
4 cups small watercress sprigs |
Directions:
1. Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
2. Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
3. Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
4. Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.
5. One serving contains the following: 427.31 Calories (kcal), 55.9 % Calories from fat, 26.56 g Fat, 7.29 g Saturated fat, 97.77 mg Cholesterol, 10.50 m Carbohydrates, 1.47 g Dietary Fiber, 2.58 g Total sugars, 9.02 g Net carbs, 34.77 g Protein Nutritional analysis provided by Bon Appétit
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