香脆水牛城鸡肉沙拉Crunchy Buffalo Chicken Salad

预热烤箱至200℃。烤盘铺上铝箔纸，在上面放一个金属架。Preheat the oven to 200℃. Line a baking sheet with aluminum foil and place a metal rack on top.

鸡肉撒上盐与胡椒粉稍微腌制。准备两个碗，第一个碗放入蛋清和水牛城鸡翅酱，混合均匀。另一个碗里放入panko面包屑、调味细面包屑、洋葱粉和面粉搅拌均匀。将每块鸡肉先浸入蛋清糊，再均匀地粘上面包屑，轻轻按压使其更粘附。将鸡肉块放在架子上，喷上橄榄油，放入烤箱烘烤20-25分钟。Season the chicken with salt and pepper. Prepare two bowls. In the first bowl, combine egg whites and buffalo wing sauce, mixing well. In the second bowl, combine Panko breadcrumbs, seasoned breadcrumbs, onion powder, and flour, stirring to mix evenly. Dip each piece of chicken into the egg white mixture, ensuring it's well coated, and then coat evenly with the breadcrumb mixture, pressing gently to adhere. Place the chicken pieces on the rack, lightly spray with olive oil, and bake in the oven for 20-25 minutes.

沙拉制作：将生菜、萝卜和甜豆放入碗中，撒一些盐和胡椒作调味，然后拌均匀。先放上适量韭菜和洋葱，接着放鸡肉块、盖上gorgonzola芝士和培根，最后淋上酱汁即可享用。Salad preparation: In a bowl, combine lettuce, carrots, and sweet peas. Season with a pinch of salt and pepper, and toss to combine. Arrange some green onions and sliced onions on top, followed by the chicken pieces. Sprinkle with crumbled Gorgonzola cheese and bacon. Finally, drizzle with the prepared sauce, and your Crunchy Buffalo Chicken Salad is ready to enjoy!