This Buffalo Chicken Burrito Bowl is the ultimate salad with brown rice, avocado, carrots, celery, tomatoes, blue cheese dressing, and more. If you don't have time to make the whole entrée, you must at least make the buffalo chicken!
American, Eclectic, Mexican
buffalo, Burrito, Chicken, salad
Servings: 4large salads
1tspred pepper flakes
1lb.boneless, skinless chicken tenderloins
1 1/2cupshot sauce(I use Frank's Red Hot)
Blue Cheese Dressing:
1/2cupcrumbled blue cheese
Salt and pepper
4cupschopped romaine lettuce
4cupschopped baby spinach
2avocados,peeled, pitted, and diced
1 1/2cupscooked brown rice
1/2cupshredded cheddar cheese
3/4cupcrushed tortilla chips
Pre-heat oven to 350 degrees.
Lightly beat eggs in a shallow bowl.
In a separate shallow bowl, whisk together panko, garlic powder, red pepper flakes, salt, and pepper.
One at a time, dip chicken tenders in egg and then dredge in panko mixture, making sure tenders are fully coated in mixture.
Place chicken tenders on a baking rack atop a foil-lined cookie sheet. Bake at 350 degrees for 15 minutes.
While chicken is baking, combine hot sauce and butter in a small saucepan set over medium-low heat. Stir until butter is melted and combined with hot sauce. Pour mixture into a large bowl.
Remove chicken from oven and toss in bowl with hot sauce until chicken is fully coated.
Place chicken back on rack and return to oven for 8-10 minutes, until chicken is cooked through and registers at 160 degrees. Let chicken tenders cool a bit before slicing.
Blue Cheese Dressin
In a small bowl, use a fork to mash together blue cheese, garlic, mayonnaise, and dijon mustard.
Stir in buttermilk and sprinkle with salt and pepper to taste.
Divide lettuce and spinach between four large bowls.
Place 3-4 slices of buffalo chicken on salad and continue dividing carrots, celery, avocado, grape tomatoes, and brown rice among bowls.
Sprinkle shredded cheddar and crushed tortilla chips.