-Prepare buttermilk ranch dressing first and refrigerate for 30 minutes to thicken.
-Cut chicken breasts into strips or bite-sized chunks. Or, use chicken tenders which are already cut into strips.
-Season chicken strips with celery salt, salt, pepper, cayenne, garlic powder, then let sit for 15 minutes.
-Coat chicken strips in rice flour.
-Fry chicken strips in oil on medium high on one side. Turn heat down to medium and finishing frying other side of strips.
-Sprinkle cooked chicken with Cholula. Option: You can mix honey with hot sauce and then spread over chicken.
-Remove chicken from pan and keep warm on plate in oven or on plate covered with foil. Serving the chicken at room temperature or cold is fine, too.
-Toss spring mix and Romaine together in large bowl.
-Toss in cheddar cheese.
-Toss salad with ranch dressing. You may need extra dressing - a liberal amount of dressing is needed.
-Serve dressed salad into individual bowls or onto individual plates.
-Top each plate with equal amount of vegetables, bleu cheese, and croutons.
-Top with chicken strips.
-Serve with extra ranch dressing and Cholula on the side.
I had a salad similar to this in Ludington, Michigan at the House of Flavors restaurant. It was so good, I decided to create a copycat recipe at home. Therefore, I don't really measure anything when I make this so the measurements in this recipe are estimated. You can't really mess it up, though. Just have plenty of dressing!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (498g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 260 (33%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 154.3mg||47 %|
|Sodium 1152.4mg||40 %|
|Potassium 1025.9mg||27 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 64.2g|
|Protein 61.1g||87 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 795
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