Buffalo Chicken Salad

Buffalo Chicken Salad

Ready in 30 minutes
4 review(s) averaging 4.2. 100% would make again

Top-ranked recipe named "Buffalo Chicken Salad"

Share it:

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

Ingredients

Are you making this? 
16 ounces Chicken breast; skinless & boneless
2 tablespoons hot sauce; (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 large hearts Romaine; cut into 1-inch strips (about 8 cups)
4 stalks celery; thinly sliced
2 large carrots; coarsely grated
2 large scallions; green part only, sliced
-- Blue Cheese Dressing --
2 tablespoons Low Fat mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon White vinegar
1/2 teaspoon Sugar
1/3 cup blue cheese; crumbled
1/8 teaspoon Salt; to taste
1/4 teaspoon Black pepper

Original recipe makes 4

Servings  

Preparation

Buffalo Chicken

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.

Notes

I often make this for quick summer dinners.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 256 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Buffalo Chicken Salad

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Favorite type
cmv013 1 year ago
I've made this exact recipe many times over the years. It's not bad. This person stole the recipe however from Ellie Kreger of The Food Network.
CincyCook 5 years ago
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 6 years ago
I often make this for quick summer dinners. [I posted this recipe.]
promfh 7 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free