Buffalo Chicken Strips with Celery and Watercress Slaw
Info
Rating
Description
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
Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
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.
Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.
