Buffalo Chicken Salad

I had this salad at some Greek/Italian restaurant,where my mother in law works. It is so good. 

Italian Dressing mix
1 tablespoon garlic salt

• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 cup red wine vinegar, 2/3 cup olive oil, 2 tablespoons water and 2 tablespoons of the dry mix. 

Salad
2 cup lettuce,torn

2 cup romaine lettuce,torn

1/2 cup purple onion,sliced

1/2 cup button mushrooms,thin sliced

1/2 cup green pepper,sliced

1/2 cup crumbled feta cheese

Mix the salad with the dressing and add feta cheese and stir well.

Buffalo Chicken Wings

2-3 pieces chicken breast,cut into 2 inches chunk

mix 1 cup all purpose flour with 1 cup bread crumbs 

2 tbsp unsalted butter
2 eggs,beaten
4-6 cups oil for frying
1/4 cup Louisiana hot sauce

Dunk chicken into the egg mixture, then into the flour mix, then back into the egg and again into the flour mix. Set the dipped pieces on a plate. Once all the pieces are dipped, set the plate in the fridge for 10 minutes. Heat oil to 375 degrees,cook all the chicken. Put all the chicken in a container with a lid.

In a small microwave safe bowl, combine the hot sauce and unsalted butter together. Microwave for 40 seconds,until the butter is melted.

Pour the sauce over the chicken and shake to coat chicken with the sauce. Place the chicken wings on top of the salad.