Buffalo Chicken Salad

1
c.

buffalo sauce

2
tbsp.

honey

Juice of 1 lime 

1
tsp.

garlic powder

1/2
tsp.

onion powder 

Kosher salt

Freshly ground black pepper

1 1/2
lb.

boneless skinless chicken breasts (about 3 breasts)

1
tbsp.

extra-virgin olive oil

1/2
c.

mayonnaise

1/2
c.

sour cream

1/2
c.

buttermilk

2

cloves garlic, minced

1/4
c.

freshly chopped parsley

2
tbsp.

freshly chopped dill

2
tbsp.

freshly chopped chives

1 1/2
tsp.

kosher salt

1/2
tsp.

freshly ground black pepper

1/2
tsp.

onion powder

Pinch of cayenne pepper

4
c.

chopped romaine

2
c.

baby spinach

2

stalks celery, sliced

1

carrot, cut into matchsticks

1

Persian cucumber, cut into half moons

1

avocado, sliced

1/2

red onion, thinly sliced 

1
c.

halved cherry tomatoes

3/4
c.

blue cheese crumbles

1. Make chicken: In a large bowl, combine buffalo sauce, honey, lime juice, garlic powder, and onion powder. Season with salt and pepper. Reserve ⅓ cup marinade. Add chicken to remaining marinade and toss to coat. Let marinate 30 minutes at room temperature. Or cover and refrigerate for up to 2 hours. 
2. In a large skillet over medium heat, heat oil. Remove chicken from marinade, letting as much marinade drip off as possible, and add to skillet. Cook until golden, 6 minutes, then flip and brush chicken with reserved marinade. Continue cooking until no longer pink, 6 to 8 minutes more. Place on a cutting board and let rest 5 minutes, then slice into strips. 
3. Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until combined. Refrigerate until ready to use. 
4. Assemble salad: In a large bowl, toss together romaine, spinach, celery, carrots, cucumber, avocado, red onion, tomatoes, and blue cheese crumbles. Top with chicken and drizzle with dressing just before serving.

Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)