Name: Buffalo Chicken Salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6
Ingredients: For the Chicken:; 1/2 cup (120ml) Frank’s Red Hot or other Louisiana-style hot sauce; 1 tablespoon (15ml) fresh lemon juice from 1 lemon; 1 pound (454g) boneless, skinless chicken thighs; For the Blue Cheese Dressing:; 2/3 cup crumbled mild blue cheese (3 ounces; 90g); 1/2 cup (120ml) mayonnaise; 1/2 cup (120ml) sour cream; 1/2 cup (120ml) buttermilk; 1 tablespoon (15ml) apple cider vinegar; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Freshly ground black pepper; For the Buffalo Dressing:; 1/4 cup (60ml) Frank’s Red Hot or other Louisiana-style hot sauce; 2 tablespoons (30ml) extra-virgin olive oil; 1 1/2 tablespoons (17g) light brown sugar; 1 teaspoon fresh lemon juice from 1 lemon; For the Salad:; 2 medium carrots (6 ounces; 170g), peeled and trimmed; Two 8-ounce romaine lettuce hearts (8 cups; 485g), thinly sliced; 1 cup thinly sliced red cabbage (2 1/2 ounces; 71g), from 1 medium cabbage; 1 cup thinly sliced celery (3 ounces; 85g), from 2 medium ribs celery; 1 cup halved cherry tomatoes (6 ounces; 170g); 1/2 cup thinly sliced Persian cucumber (2 ounces; 57g), from about 1 cucumber; 1/4 cup very thinly sliced red onion (1 ounce; 28g), from 1 small onion; 1 medium ripe Hass avocado (6 ounces; 170g), pitted and thinly sliced

Ingredients

(Servings: 6)

1/2 cup (120ml) Frank’s Red Hot or other Louisiana-style hot sauce

1 tablespoon (15ml) fresh lemon juice from 1 lemon

1 pound (454g) boneless, skinless chicken thighs

2/3 cup crumbled mild blue cheese (3 ounces; 90g)

1/2 cup (120ml) mayonnaise

1/2 cup (120ml) sour cream

1/2 cup (120ml) buttermilk

1 tablespoon (15ml) apple cider vinegar

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Freshly ground black pepper

1/4 cup (60ml) Frank’s Red Hot or other Louisiana-style hot sauce

2 tablespoons (30ml) extra-virgin olive oil

1 1/2 tablespoons (17g) light brown sugar

1 teaspoon fresh lemon juice from 1 lemon

2 medium carrots (6 ounces; 170g), peeled and trimmed

Two 8-ounce romaine lettuce hearts (8 cups; 485g), thinly sliced

1 cup thinly sliced red cabbage (2 1/2 ounces; 71g), from 1 medium cabbage

1 cup thinly sliced celery (3 ounces; 85g), from 2 medium ribs celery

1 cup halved cherry tomatoes (6 ounces; 170g)

1/2 cup thinly sliced Persian cucumber (2 ounces; 57g), from about 1 cucumber

1/4 cup very thinly sliced red onion (1 ounce; 28g), from 1 small onion

1 medium ripe Hass avocado (6 ounces; 170g), pitted and thinly sliced

Buffalo Chicken Salad

Ingredients

For The Chicken

For The Blue Cheese Dressing

For The Buffalo Dressing

For The Salad

Steps

Nutrition Facts

Comments

Buffalo Chicken Salad

Ingredients

For The Chicken

For The Blue Cheese Dressing

For The Buffalo Dressing

For The Salad

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts