Lightened Nashville Hot Chicken you will want to eat on repeat!

Y’all I love a Nashville hot chicken salad and tbh this is a staple at most restaurants here so naturally need to make my very own at home!

Nashville is amazing because we have such a growing food scene that I can’t even keep up with, but the classic southern cooking of Nashville will still be something that remains true to Nashville.

What’s your favorite food or restaurant in Nashville?!

Chicken and Salad Ingredients:
1 lb thin sliced chicken
2 eggs
1/4 cup all-purpose flour
1/2 tsp cayenne
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp kosher salt
1 tbsp Olive oil
1/2 cup buffalo sauce
2 tbsp honey
1 bunch romaine
1/2 cup cherry tomatoes, quartered
1/4 cup red onion, sliced
1-2 oz Blue cheese

Yogurt Ranch Ingredients:
1 cup plain nonfat Greek Yogurt
1 tsp dried dill
1 tsp dried chives
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
1 tbsp rice vinegar
1-2 tbsp water
½ tsp cracked black pepper

Directions: Season chicken with salt and pepper and set aside. In 1 bowl scramble 2 eggs. In another bowl make the dredge with flour, cayenne, paprika, garlic, onion powder, and 1/2 tsp salt. Dip the chicken in egg, then in flour mixture. Heat a pan over medium heat and add in oil. Cook the chicken for about 5 minutes on both sides until internal temperature is 165F (if the chicken is thick it may take longer to cook). While the chicken is cooking, mix all the ingredients for the ranch together and prep salad ingredients. Toss the romaine in a tbsp or so of ranch dressing. Plate chicken, then salad, then tomato, onion, and blue cheese. Enjoy!