Easy Buffalo Chicken Salad

Servings: 4

For the Buffalo Chicken:

• 1 1/2 lb. Chicken Breasts, boneless and skinless (about 2-3 breasts)
• 1 cup Buffalo Sauce
• 1/2 cup Bubbies' Spicy Kosher Pickles Brine
• 2 tbsp. Honey
• 1/4 cup Fresh Parsley, chopped
• 1/2 tsp. Black Pepper
• 1/4 tsp. Kosher Salt
• 2 tbsp. Olive Oil

For the Salad:

• 4 c. Romaine, chopped
• 3 c. Spring Mix, or Spinach
• 1 Avocado, sliced
• 1/2 cup Corn
• 1/2 cup Blue Cheese, crumbled
• 1/2 cup Cherry Tomatoes, sliced
• 1/3 cup Bubbies' Spicy Kosher Pickles, chopped
• Ranch Dressing
• (Optional) Broccoli, finely chopped
• (Optional) Carrots, sliced thinly into matchsticks

1. Marinate the Chicken: In a large ziplock bag or air-tight container, combine the chicken breasts with the buffalo sauce, pickle brine, honey, chopped parsley, black pepper, and salt. Seal tightly, then shake to evenly coat the chicken in the marinade. Set aside in the fridge for at least 30 minutes.
2. Cook the Chicken: In a large skillet over medium high heat, add the oil to heat up. Remove the chicken from the marinade and add to the hot skillet. Cook until golden, about 6-7 minutes on each side. Brush the chicken with the marinade halfway through. Once fully cooked (internal temp. of 165F), let the chicken rest for at least 5 minutes before slicing into strips.
3. To Assemble the Salad: In a large serving bowl, toss together the romaine, spring mix, avocado, corn, blue cheese crumbles, chopped spicy kosher pickles, and cherry tomatoes. Add the chicken on top, then drizzle with the dressing just before serving. Enjoy!