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Louisiana Gold Buffalo Chicken Salad and Slaw

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Ingredients

• 1 lb  Skinless Chicken Breast, boneless
• 2 cups  Buttermilk
• 2 tbsp  Louisiana Gold Red Pepper Sauce or 2 1/2 Tbs. Louisiana Gold Green Sauce
• 1 box  Triscuit Crackers, pulverized in food processor or 2 cups Dried Bread Crumbs
• 6 tbsp  Vegetable Oil
• 1/2 cup  Mayonnaise, lowfat if desired
• 1/2 cup  Sour Cream, lowfat if desired
• 1/2 cup  Blue Cheese, crumbled
• 4 cups  Thinly Shredded Cabbage
• 2 cups  Coarsely grated Carrots
• 1 cup  Celery, thinly sliced

Directions

1. Separate the tenders (little flap of meat attached to the breast) from each breast half.
2. Pound the breast and the tenders between two sheets of plastic wrap to 1/8 inch thickness.
3. Whisk together the buttermilk and 1 tbsp of the Louisiana Gold Red or Green Sauce with salt and pepper to taste; add the chicken and let marinate, covered and chilled for 30-45 minutes.
4. Lift the chicken out of the marinade and dip it in the crumbs, making sure it is well coated on all sides.
5. Heat 3 tblsp of the oil in a large skillet over high heat until it is just smoking.
6. Turn down the heat to moderately high, add half the chicken and cook until it is browned on all sides and just cooked through, about 6-8 minutes.
7. Repeat the procedure with the remaining oil and chicken.
8. Sprinkle lightly with salt and transfer 1/4 of the chicken to each of 4 plates.
9. In a food processor or blender, puree the mayonnaise, sour cream, blue cheese, remaining Louisiana Gold Red or Green Pepper Sauce, 3 tbsp water, salt & pepper to taste.
10. Toss the cabbage, carrot and celery with 2/3 of the dressing.
11. Drizzle the remaining dressing over the chicken and top each portion with some of the cole slaw.

Yield: 4 servings
Preptime: 10 minutes
Cook time: 10 minutes