Buffalo Chicken G Recipe

Wash and dry romaine and kale. Chop romaine into bite-sized pieces and remove thick kale stems; shred or chop kale finely. Combine romaine (4 cups) and kale (1 cup) in a large bowl; toss lightly and set aside in refrigerator.

Quick-pickle onions

If you don't have pickled onions ready, thinly slice 1 small red onion and place in a jar. Heat 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1 tsp salt until dissolved. Pour hot brine over onions, cool 15 minutes, then refrigerate (can use after 15–30 minutes). Quantity above assumes 1 cup finished pickled onions.

Pat chicken breasts dry with paper towels. Pound lightly to even thickness (about 1/2–3/4 inch) so they cook evenly.

Rub each chicken breast with 1/2 tbsp olive oil, then season both sides evenly with the 2 tsp blackening seasoning, and a pinch of the listed salt and pepper. Press seasoning to adhere.

Heat a large skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil or spray. Sear chicken 3–4 minutes per side until blackened and a thermometer reads 165°F (74°C) in the thickest part. Reduce heat if exterior is browning too fast. Alternatively, cook on a preheated grill over medium-high heat.

Remove chicken and let rest 5 minutes. Slice into 1/2-inch strips or bite-sized pieces.

In a small skillet over medium heat melt 1 tbsp butter. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add 1 cup panko breadcrumbs and 1 tsp salt. Stir constantly, toasting breadcrumbs until golden, about 3–5 minutes. Transfer to a small bowl to cool.

Place the chilled greens (romaine + kale) into serving bowls or a large platter.

Arrange sliced blackened chicken over the greens in a single layer.

Scatter halved cherry tomatoes (1 cup), shredded carrots (1 cup), and pickled red onions (1 cup) evenly over the salad.

Crumble 1 oz feta over the top and sprinkle the toasted garlic breadcrumbs across the salad for crunch (use all of the prepared breadcrumbs).

Drizzle Caesar dressing (4 tbsp) evenly over the salad, then drizzle Sweetgreen hot sauce (2 tbsp) or additional to taste. Toss gently to combine or serve partly tossed so toppings remain visible.

Finish with chopped cilantro (2 tbsp) and a light pinch of the remaining 1/2 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Serve immediately so garlic breadcrumbs remain crisp. Leftovers: keep dressing separate and store greens and chicken in airtight containers for up to 2 days; add breadcrumbs just before serving.