Buffalo Chicken Bites With Greek Salad Cups Recipe
Make Buffalo Chicken Bites With Greek Salad Cups Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buffalo Chicken Bites
Greek Salad Cups
Garnish and Serving
Method
Buffalo Chicken Bites
Prep the chicken
Preheat oven to 425°F (220°C). Pat the chicken pieces dry with paper towels so the coating adheres.
Make a light coating
In a medium bowl combine 1 tablespoon hot sauce, 1 tablespoon Greek yogurt and 1 tablespoon flour; stir to a smooth paste. Add the chicken pieces and toss until evenly coated.
In a shallow dish combine panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, 3 teaspoons salt and 1/2 teaspoon black pepper. Toss coated chicken in the breadcrumb mixture, pressing lightly so crumbs adhere.
Bake the bites
Place coated pieces on a parchment-lined baking sheet in a single layer. Drizzle or spray with 1 tablespoon oil. Bake for 10 minutes, flip each piece, then bake another 6-8 minutes until internal temperature reaches 165°F (74°C) and coating is golden and crisp.
Make the buffalo sauce
While chicken bakes, melt 2 tablespoons butter in a small saucepan over low heat or microwave in a small bowl until melted. Stir in 3 tablespoons hot sauce and 1 teaspoon honey (optional) until smooth and glossy; remove from heat.
Toss chicken in sauce
When bites are cooked, transfer to a large bowl. Add 3 tablespoons blue cheese or ranch dressing and the warm buffalo sauce. Toss gently to coat evenly. Taste and adjust heat by adding an extra teaspoon of hot sauce or a splash more dressing if needed.
Greek Salad Cups
Prepare the salad
In a medium bowl combine halved cherry tomatoes, diced cucumber, chopped Kalamata olives, finely diced red onion, crumbled feta and chopped parsley.
Make the dressing
Whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar (or lemon juice), 1/2 teaspoon dried oregano, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour dressing over the salad and toss gently to combine.
Assemble cups
Arrange 12 lettuce or endive leaves on a platter. Spoon about 1 to 1 1/2 teaspoons of the Greek salad into each leaf to form a small bed.
Top with buffalo bites
Place one or two warm buffalo chicken bites on top of the salad in each cup (depending on size) so each cup has a balance of crunchy chicken and fresh salad.
Garnish and Serve
Finish the bites by sprinkling sliced chives or green onions over the assembled cups and a little extra crumbled feta or blue cheese if desired.
Serve immediately with extra blue cheese or ranch dressing on the side and lemon wedges for squeezing. These are best enjoyed warm; leftover components can be stored separately in the refrigerator for up to 3 days.