uffalo Chicken Salad with Creamy Avocado Ranch Dressing
Yield: about 4 servings
Ingredients

For the chicken:
2 cups panko
2 tbsp. olive oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. kosher salt
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
¼ tsp. dried thyme
Cooking spray
1 lb. boneless, skinless chicken breasts, cut into strips
½-¾ cup buffalo wing sauce

For the dressing:
½ avocado, roughly chopped
1/3 cup mayonnaise
1/3 cup sour cream (or greek yogurt)
2 tsp. olive oil
2 tsp. lemon juice
1 small bunch chives, coarsely chopped
2 tbsp. fresh parsley
1 clove garlic, minced
Up to ½ cup buttermilk
Kosher salt and freshly ground pepper, to taste

For the salad:
About 6-8 cups salad greens, such as Bibb lettuce and baby spinach leaves
¾ cup grape tomatoes, halved

Optional topping suggestions:
Crumbled blue cheese or feta
Chopped scallions
Crumbled bacon
Shredded cheddar cheese
Thinly sliced red onion

See more at http://www.annies-eats.com/2013/03/12/buffalo-chic...