Buffalo Chicken Salad
1/3 cup Tabasco
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
½ tablespoon garlic powder
½ tablespoon paprika
2 pounds boneless, skinless chicken breasts, cut into 1 ½-inch cubes
1 tablespoon olive oil
6 cups chopped iceberg lettuce
1 cup halved cherry tomatoes
4 scallions, chopped
¼ cup chopped cilantro
½ cup crumbled, cooked bacon
1 large avocado, chopped
Blue Cheese Dressing, recipe below
Blue Cheese Dressing
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
½ teaspoon Dijon mustard
Kosher salt and freshly ground pepper
3 ounces crumbled blue cheese
Stir together the hot sauce, honey, lime juice, salt, pepper, garlic powder, and paprika in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour.
Warm the olive oil in a large, heavy skillet over medium-high heat. Use a slotted spoon to shake off any excess marinade from the chicken, and add it to the skillet in a single layer. Cook for about 5 minutes, or until the chicken begins to brown. Turn the pieces and cook for another 5 minutes or so to brown all sides of the chicken. Transfer the chicken pieces to a plate.
In a large bowl, toss the lettuce, tomatoes, scallions, and cilantro. Top with the chicken, bacon, avocado, and Blue Cheese Dressing.
For the Blue Cheese Dressing:
Stir all the ingredients together in a small bowl. Cover and refrigerate until ready to serve.