Buffalo Chicken Salad

2005, Ellie Krieger, All Rights Reserved
TOTAL TIME: 46 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 6 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 (8-ounce) boneless, skinless chicken breast halves
  • 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
  • 2 teaspoons olive oil
  • 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
  • 4 celery stalks, thinly sliced
  • 2 carrots, coarsely grated
  • 2 scallions, green part only, sliced
  • 1/2 cup Blue Cheese Dressing, recipe follows
BLUE CHEESE DRESSING:
  • 1/2 teaspoon sugar
  • 1/3 cup crumbled blue cheese
  • Salt and freshly ground pepper
recipe tools

Directions

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.

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.

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.

Yield: 3/4 cup
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