Try this Buffalo Chicken Salad recipe, or contribute your own.
Suggest a better descriptionRecipe by: Sheila Lukins 1. Rinse the chicken breasts, pat dry and place in a bowl. Toss with the butter, 1 tablespoon olive oil, Tabasco, salt and pepper. Marinate, covered, at room temperature for 30 minutes or in the refrigerator for 2 to 3 hou= rs. 2. For the vinaigrette, combine the orange juice, mustard, sugar, salt a= nd pepper to taste, and the remaining 2 tablespoons olive oil. Set aside. 3. Grill chicken over high heat, 3 inches from the heat source, 4 to 5 minutes per side or until cooked through. Slice chicken through the mid= dle lengthwise from left to right. 4. To serve, toss the celery, carrots, radishes and cucumber in a bowl w= ith the reserved vinaigrette. Divide the salad among 4 plates. For each se= rving, place the bottom half of a chicken breast on top of the salad; lay the t= op breast half at a slight angle atop. Dollop each with a generous tablesp= oon of the Blue Cheese Sauce. Sprinkle with parsley. Per serving (without Blue Cheese Sauce): 352 calories; 7g carbohydrates; 4Og protein, 18g fat; 113mg cholesterol. For the Blue Cheese Sauce: Fold the sour cream and mayonnaise together in a bowl. Add the blue cheese and fold gently , do not mash the cheese. Fold in the remaining ingredients and adjust the seasonings to taste. Yield: 12 tablespoons. Per tablespoon: 49 calories; 1g carbohydrates; 1g protein; 5g fat, 4mg cholesterol This recipe was inspired by the famous buffalo chicken wings that origina- ted in 1964 at The Anchor Bar in Buffalo, N.Y. Add more hot sauce to the marinade as desired. Published in Parade Magazine 5/17/98 Submitted by Carriej999@AOL.com Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on May 28, 1998
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 | ||
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Calories: 569 | ||
Calories from Fat: 355 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 180.5mg | 56 % | |
Sodium 605.6mg | 21 % | |
Potassium 684.2mg | 18 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.3g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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