Updated: Aug 19, 2018
3/4 lb boneless skinless chicken breast cut into strips
1/4 cup whole wheat flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt and pepper
1 - 1 1/2 cup panko crumbs
3/4 cup buffalo sauce
3/4 cup quinoa
1 1/2 cup chicken broth or water
1 cucumber, de-seeded and chopped
1/4 onion, thinly sliced
4 celery stalks, chopped
4 cups baby spinach or sub lettuce
4 tbsp bleu cheese
8 tbsp Bolthouse Bleu Cheese Salad Dressing
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Place three bowls on counter.
In one bowl, add flour, onion powder, garlic powder, cayenne pepper, salt, and pepper. Stir with fork.
In second bowl add eggs, and whisk with a fork.
In the third bowl add panko crumbs.
One by one, dip chicken strips in flour mixture, then egg, and lastly panko crumbs. Place on baking sheet.
Repeat with remaining chicken.
Place in oven and bake for roughly 20 minutes or until chicken is cooked through.
While chicken is baking, prepare quinoa according to package directions.
Chop cucumber, onion, and celery.
When chicken is done baking, remove from oven and place chicken in a glass bowl.
Turn oven off.
Pour buffalo sauce oven chicken and toss to coat.
To assemble salads, place bed of spinach in a medium bowl.
Top with quinoa, buffalo chicken, cucumber, onion, celery, Bleu Cheese, and Bolthouse Dressing.