Buffalo Chicken Salad
Spicy chicken, cool ranch dressing. What's not to like about this."My husband loves buffalo chicken, unfortunately he will not be in the same room as blue cheese. Well, maybe the same room, but surely will not eat it. So, we had to change this so we can keep marital bliss. Blue cheese is my favorite cheese, so I crumbled it on my salad and I made a home made ranch for the rest of the strange members of my family that regard blue cheese as some horrific abomination. Everyone was happy. We added some tomatos red onion and home-made crutons it was very pretty and delicious." - scturner97
Yield: 4 Ready in 30 minutes
372 people trying soon
Verified by stevemur
|16 ouncesChicken breast; skinless & boneless|
|2 tablespoonshot sauce; (or other hot sauce), plus more to taste|
|2 teaspoonsolive oil|
|2 large heartsRomaine; cut into 1-inch strips (about 8 cups)|
|4 stalkscelery; thinly sliced|
|2 largecarrots; coarsely grated|
|2 largescallions; green part only, sliced|
|-- Blue Cheese Dressing --|
|2 tablespoonsLow Fat mayonnaise|
|1/4 cuplowfat buttermilk|
|1/4 cupplain fat-free yogurt|
|1 tablespoonWhite vinegar|
|1/3 cupblue cheese; crumbled|
|1/8 teaspoonSalt; to taste|
|1/4 teaspoonBlack pepper|
Buffalo Chicken Salad Preparation
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
Blue Cheese Dressing:
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
I often make this for quick summer dinners.
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